Monday, October 4, 2010

Diane's Classic Fried Potato Wedges

Diane’s Classic Fried Crunchy Potato Wedges
These are so crunchy you can hear someone biting into one all the way across the room! Truly a gluten free treat.

1½ cups GF flour blend
1/3 cup organic corn meal
1 cup low fat buttermilk
2 large baking potatoes, peeled, cut into 12 wedges (six per potato)
2 cups (or less) non-GMO cooking oil

Seasoning Salt
1 T. salt
1 t. garlic powder
1 t. cayenne
1 t. paprika
½ t. sugar

Ranch Dressing Dip
4-8 T. low fat bottled GF ranch dressing, to taste
1/2 cup each sour cream and low fat GF mayo
½ cup plain yogurt

After peeling potatoes, cut lengthwise in half, then cut each half in half, then each piece in half again. Cook potato wedges on a plate in microwave for 8 minutes. Lay out on baking sheet that is lined with paper towels to cool and absorb moisture.

Lay out three empty bowls or trays in a row for dipping potatoes. Mix together flour and cornmeal and place in the two outer bowls or trays (the tray or bowl farthest away from your stove or deep fryer will need less of the flour; the final dip of the flour after the dip in the buttermilk uses more). Place buttermilk in the center bowl or tray. Dip potatoes in flour/corn meal mixture, then in the buttermilk, then the flour again. Shake off excess and place in deep fryer or 2 inches of hot oil and fry until golden; about 7 minutes. Remove with slotted spoon to drain on paper towels. Fry all of the wedges.

While wedges are frying, mix seasoning and ranch dressing dip.

Toss the potato wedges in the Seasoning Salt. Dip in Ranch Dressing Dip and enjoy! Serve warm.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:    OR at

No comments: