Potato Wedges
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 416.6
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,891.0 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 6.9 g
- Protein: 7.2 g
View full nutritional breakdown of Potato Wedges calories by ingredient
Introduction
Potato Wedges Potato WedgesNumber of Servings: 5
Ingredients
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4 tsp Salt, "Real Salt"
.5 tsp Pepper, black
1 tsp Oregano, ground
1 tsp Garlic powder
2 tsp Onion powder
.75 tsp Cayenne Pepper - Powdered - Kroger (by PATFERGY)
3 large (3" to 4-1/4" dia.) Potato, raw
8 oz Califia Farms Original Almond Milk
4 tsp Heinz White Wine Vinegar (by AUALIBRA)
.5 tsp Baking Soda
.5 cup Corn Starch
1.25 cup Organic All-Purpose White Flour
4 tbsp Extra Virgin Olive Oil
Directions
Directions:
Add first six ingredients to a small bowl and stir to combine.
Combine the potato wedges with 4 teaspoons of the spice mixture and 1/4 cup vegetable oil in a bowl. Toss to coat. Bake the potatoes until tender (but not falling apart), about 12-15 minutes. Halfway through the cooking time sprinkle with left over spice mixture from bowl. Allow to cool, about 10 minutes. (You can let the potatoes sit for up to 2 hours at this point.)
Add about 2 inches of oil to a large Dutch oven set over high heat. Heat until the oil comes to 340 F. Meanwhile, add the buttermilk and baking soda to one large bowl, and combine the cornstarch and flour in a second bowl. Dredge the wedges in the flour mixture, then dip in the buttermilk and finally back into the flour mixture. Shake off excess at every step, then transfer the wedges to a wire rack placed inside of a rimmed baking sheet. (You can coat the potatoes up to 30 minutes in advance.)
When oil reach temperature, fry the wedges in two batches, letting each cook until golden brown, about 4-6 minutes (be sure to let the oil come back to temperature before adding the second batch). When the wedges come out of the oil, transfer them to a large bowl and toss each batch with 1 teaspoon of the spice mixture. Remove from the bowl to a paper towel-lined baking sheet.
Serving Size: Makes approx. 5 4-piece servings
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Add first six ingredients to a small bowl and stir to combine.
Combine the potato wedges with 4 teaspoons of the spice mixture and 1/4 cup vegetable oil in a bowl. Toss to coat. Bake the potatoes until tender (but not falling apart), about 12-15 minutes. Halfway through the cooking time sprinkle with left over spice mixture from bowl. Allow to cool, about 10 minutes. (You can let the potatoes sit for up to 2 hours at this point.)
Add about 2 inches of oil to a large Dutch oven set over high heat. Heat until the oil comes to 340 F. Meanwhile, add the buttermilk and baking soda to one large bowl, and combine the cornstarch and flour in a second bowl. Dredge the wedges in the flour mixture, then dip in the buttermilk and finally back into the flour mixture. Shake off excess at every step, then transfer the wedges to a wire rack placed inside of a rimmed baking sheet. (You can coat the potatoes up to 30 minutes in advance.)
When oil reach temperature, fry the wedges in two batches, letting each cook until golden brown, about 4-6 minutes (be sure to let the oil come back to temperature before adding the second batch). When the wedges come out of the oil, transfer them to a large bowl and toss each batch with 1 teaspoon of the spice mixture. Remove from the bowl to a paper towel-lined baking sheet.
Serving Size: Makes approx. 5 4-piece servings
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.