In the nearly a year that I have been writing these columns, I’m sure you all have learned a thing or two about me.
I would venture to say you probably know that there is one food I love above all others too. If you are new to the scene or don’t know, let me fill you in.
I am a huge fan of potatoes. I eat them almost every day, and have numerous recipes to prepare them.
That said, there is one recipe that I have loved since my mom started making them more than a decade ago, and it is probably my favorite, chicken fried potato wedges.
I don’t remember how we first happened upon these tasty little morsels, but for me, it was love at first bite.
I can devour a tray of these things like there is no tomorrow.
I don’t even need the sauce that comes with the recipe. I eat them plain most of the time.
But these were a sort of treat growing up.
Mom would make them for holidays and family gatherings because she could make enough for everyone using just a few potatoes. She would sometimes make them out of the blue at home for me though, and I was always ecstatic.
The crispy breading is very flavorful and it pairs well with the buttery smooth texture of the potato inside.
The dish gives a flavor-filled experience to one of the least flavorful vegetables.
I think that is why I gravitate toward potatoes because their almost flavorless state pairs well with many different spices and seasonings, making it very versatile.
These wedges also pair well with many different main dishes. Burgers, baked or fried chicken, barbeque sandwiches, just about anything you eat fries with.
The prep time for these wedges is a little involved, as with most potato dishes, but I find it to be well worth it in the end.
I would recommend trying these at least once, though if you are anything like me, once will definitely not be enough.
CHICKEN FRIED POTATO WEDGES
4 large baked potatoes, chilled
2 large eggs
½ cup milk
2 cups all purpose flour
2 teaspoons Lawry’s seasoning salt or salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
Oil for frying
■ Place about two inches of oil in a large pot with deep sides and heat over medium high heat.
■ In a medium bowl, whisk together eggs and milk.
■ In a large bowl, which together flour, seasoning salt, pepper, garlic powder and chili powder.
■ Cut each potato in half lengthwise and then each half into thirds or fourths, depending on how big it is.
■ Dredge each potato wedge in the flour mixture and shake off excess.
■ Completely dip the floured wedge into the egg mixture.
■ Dip the wedge back into the flour mixture, completely coating. Shake off excess.
■ Place 5-6 wedges at a time into the hot oil and fry for about 2 minutes on each side, or until golden brown.
■ Drain onto a paper towel lined cookie sheet and sprinkle with a little salt.
■ Repeat until all wedges are cooked. Serve hot with dipping sauce.
For sauce:
1 cup mayonnaise
1/3 cup ketchup
4 tablespoons sriracha sauce.
■ Mix all ingredients together in a small bowl.
■ Serve chilled.
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Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 46 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
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