Fried Potato Wedges Recipe

Last month I shared a recipe from our annual Halloween dinner. I actually whipped up this fried potato wedges recipe (otherwise known as fried ogre fingers) then, but didn’t get a chance to share it.

Turns out it’s a bit of a kid favorite around here, so it looks like I have another opportunity…

fried potato wedges recipe

Fried Potato Wedges Recipe

Ingredients:
large potatoes (I used four, but it depends on the size)
4 c. cornflakes
oil (for frying)
chopped onion (I always go a little light on the onion)
salt and pepper (to taste)
1 c. flour
1 tbls. cornstarch
4 tbls. water

fried potato wedges recipe

Directions:
Peel and cut your potatoes into long even strips.

Mix onion, salt and peper. Add flour and cornflour and mix thoroughly. Add water and mix into thick batter and set aside.

Crush cornflakes and set aside.

Heat pan of water to a boil. Add potato wedges and cook them just long enough that they start to soften. Drain and set aside.

Heat oil.

Dredge potatoes in batter mixture, roll in crushed cornflakes and fry until golden.

Fried potato wedges recipe

I find that this is sort of a comfort food type of meal. I am planning on trying to bake the wedges next time instead of frying them. I figure if I use a little egg, everything will stick together.

Do you have any experience changing a recipe from fried to baked? Any tips?

  

Tauni
Tauni is a former public relations executive who spent 12+ years handling communications and events for an array of clients, from the NBA and Olympics to numerous high ranking politicians. Today, she handles social media for a local agency and hosts SNAP!, an annual social media conference for bloggers focused on entertaining, craft and home DIY.
Tauni
Tauni
Tauni

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Comments

  1. oh my gosh these look SO good! I’m super excited to try them out! Definitely pinning.

    I’ve baked a number of different things but since the wedges don’t have fat of their own to seep out if it were me when preheating the oven I think I’d put a table spoon of butter (or enough so you can have a think layer spread and coat the bottom of the pan) in the pan so it gets melty and hot and then put the wedges into the hot pan with a thin layer of butter then flip them. I’ve done chicken this way but use less butter since the chicken has it’s on grease. Maybe do some spray oil too?

  2. Well written. My thanks for posting that. I’ll definitely check to this site to see what’s new and tell my coworkers about it.

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