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Southern "Tater" Wedges

4-5 Russet potatoes

2 eggs beaten

2/3 cup milk

2 1/2 tsp Soul Food Seasoning (Soul Food seasoning is a mixture of salt, paprika, garlic, onion, curry powder, black pepper, celery, chili powder, red pepper, parsley, and cayenne pepper.)

1 cup flour

Oil – amount of oil will vary according to the pan

 You will need enough oil to cover the bottom of a skillet and must be high enough to come up on all sides of the potatoes when frying

Boil the potatoes whole with skin on for ten minutes.  Do not overcook. 

Remove from the water and cool for a few minutes.

Slice potatoes into wedges and set aside.

While you are preparing the dredge mixtures, allow oil to heat on the stove.

In a shallow dish, beat the two eggs and add milk and 1 tsp of soul seasoning.

In a separate dish, mix flour and remaining soul seasoning.

Dip wedges into egg mixture then into the flour mixture to coat.

When the oil is hot enough to cook potatoes, place the wedges in the oil making sure they are only in one layer.  Do not overfill pan.

Turn them over when they have browned slightly on one side.

Allow them to brown on the opposite side and remove from heat.  Place on a paper towel to drain.

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