This versatile entree can be served as a side dish or an appetizer - we love it with hamburgers, steak and other beef dinners. My grandchildren love them because they're zesty but not overwhelmingly spicy.
- 6 large potatoes
- 1 egg
- 1/3 cup milk
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon each dried thyme, basil, oregano and chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender. Yield: 6-8 servings.
Originally published as Texas Potato Wedges in Country Extra May 1994, p47
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