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Cooking Time: 1 HR 17 Min

This recipe calls for baking 6 large potatoes for 1 hour and 15 minutes. Once cooled, the potatoes are sliced and dredged in a seasoned flour mixture containing cayenne, thyme, and salt and pepper. The coated potato slices are then deep fried for 1 1/2 minutes until crisp and golden brown. The fried potato wedges are drained on paper towels and served.

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Ellen Labrador
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41 views

Cooking Time: 1 HR 17 Min

This recipe calls for baking 6 large potatoes for 1 hour and 15 minutes. Once cooled, the potatoes are sliced and dredged in a seasoned flour mixture containing cayenne, thyme, and salt and pepper. The coated potato slices are then deep fried for 1 1/2 minutes until crisp and golden brown. The fried potato wedges are drained on paper towels and served.

Uploaded by

Ellen Labrador
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Cooking Time: 1 hr 17 min

Ingredients

6 large Idaho baking potatoes


2 cups all-purpose flour
1/2 teaspoon cayenne
2 teaspoons thyme
salt and pepper, to taste
1/2 cup milk (approximately)
vegetable oil for frying

Instructions

1. Preheat oven to 425 degrees F.


2. Prick potatoes several times with a fork, then wrap in foil.
3. Bake potatoes at 425 degrees F for about 1 hour and 15 minutes. Let cool.
4. Cut each potato into 6 (1/4-inch) rounds.
5. Heat oil to 375 degrees F.
6. Stir together the flour, cayenne, thyme, salt and pepper to taste.
7. Dip each potato wedge into the milk and then dredge thoroughly in the seasoned flour
mixture.

8. Deep fry wedges without overcrowding for about 1 1/2 minutes until crisp and golden.
9. Drain on paper towels and serve.
Shakey's Mojo Potatoes
6 large, solid mealy potatoes
2 cups all-purpose flour
pinch of cayenne pepper
1 teaspoon of paprika
2 teaspoons thyme
Salt and pepper
About 1/2 cup milk
Frying oil
Bake potatoes at 200C for about 1 hour and 15 minutes. Let cool.
Cut each potato into not too thin slices.

Heat oil to 180C.


Stir together the flour, cayenne, paprika, thyme, salt and pepper to taste. Dip each potato slice into the
milk and then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without
overcrowding for about 1 1/2 minutes until crisp and golden. Drain on paper towels and serve.

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