Texas Potato Wedges
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.
Total TimePrep: 20 min. Bake: 20 min.
- 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.
Nutrition Facts12 pieces: 382 calories, 8g fat (1g saturated fat), 28mg cholesterol, 327mg sodium, 69g carbohydrate (5g sugars, 5g fiber), 9g protein.
Originally published as Texas Potato Wedges in Country Extra May 1994
Follow along as we show you how to make these fantastic recipes from our archive.