Perfect Little Wedgies - SRC
Author: Suzanne Collier, Adapted from Jen's Journey
Recipe type: Appetizer, side dish, vegetable, snack
Cuisine: Comfort Food
Prep time:
Cook time:
Total time:
Serves: 4
- 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)
- 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.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2013/07/14/perfect-little-wedgies-src/
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