Ingredients
5
5 servings
- •4 cups vegetable oil for frying
- •5 small russet potatoes
- •1 cup all-purpose flour
- •2 teaspoons chili powder
- •2 teaspoons chicken bouillon granules
- •2 teaspoons paprika
- •1 teaspoon ground black pepper
- •1 teaspoon ground cayenne pepper
- •1 cup milk
Instructions
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Slice potatoes into 16 wedges.
- Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
- Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.
Nutritional Facts
Per 5 servings
- Calories: 412
- Carbohydrate: 53g
- Fat: 19g
- Fiber: 5g
- Protein: 8g
- Sugar: 4g
Related Recipes
Air Fryer Potato Wedges
Air-Fryer Potato-Skin Wedges
Baked Potato Wedges
Crispy Grilled Potato Wedges
Potato Wedges
Air Fryer Spanish Potato Wedges
Crispy Potato Wedges
Seasoned Baked Potato Wedges
Oven-Fresh Seasoned Potato Wedges
Grilled Potato Wedges with Fresh Herbs
Home-Fried Potatoes
