I am so excited about this recipe and my Secret Recipe Club blog assignment this month. Jen, who blogs over at Jen’s Journey has a fabulous blog! Very easy to navigate and lots of great ideas and recipes. Simple, easy, and delicious are the three words that best describe Jen’s fare. Recipes such as Strawberry Salsa, Creamy No Cook Mints, and Apple, Oatmeal, and Raisin Breakfast Bars. Tonight, however, we were having a bit of sirloin steak, so while I was perusing all the yummy stuff, I came across her recipe for Batter Dipped Potato Wedges and knew that would be the perfect side for our dinner. 5.0 from 4 reviews Print Perfect Little Wedgies – SRC Author: Suzanne Collier, Adapted from Jen’s Journey Recipe type: Appetizer, side dish, vegetable, snack Cuisine: Comfort Food Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 4 These are the ultimate French Fries! Crispy on the outside, yummy and soft on the inside. Perfect for ANY meal Ingredients 3 medium Yukon Gold Potatoes, sliced into wedges ¼ c. Coconut Oil 1 c. All Purpose Flour ½ c. Buttermilk 1 Tbsp Garlic Sea Salt ½ tsp Fresh Black Cracked Pepper ½ tsp Red or Green Powdered Chile (optional) 2 Tbsp grated Parmesan (optional) Instructions Wash and dry potatoes. Slice each potato into 8 equal wedges. In a large skillet, heat coconut oil to 350F. Place naked wedgies in hot oil. Be careful not to “plop” them into the oil. Fry for about 1 minute on each side. Remove wedges from oil and drain on a paper towel. Set skillet with oil aside. Mix flour, salt, pepper and chile (if using) in a medium bowl. Pour buttermilk into another medium bowl. Coat wedges with buttermilk then transfer to flour and coat well with the flour mixture. Heat coconut oil to 350F degrees again. Carefully add each wedge to the oil and fry for about 2-3 minutes on each side until golden brown. Remove and drain onto paper towel. Serve on a beautiful plate with your favorite condiment. 3.2.1251 And were they EVER the perfect addition to our meal! I know we ate more of them than necessary for survival and nutrition, but they were crispy on the outside, soft but not mushy on the inside, and with a little parmesan cheese sprinkled on top, just the right amount of salty. And of course, we topped it off with […]
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