Served with all your favorite toppings found in a loaded baked potato, these Loaded Potato Wedges are sure to please.
Loaded Potato Wedges
2017-01-05 02:47:27
Makes 8 servings
Ingredients
- 2 pounds russet potatoes, cut into eighths
- Vegetable oil, for frying
- 1 (1-ounce) package ranch dip mix
- Garnish: shredded Cheddar cheese, crumbled cooked bacon, sour cream, sliced green onion
Instructions
- In a large bowl, cover cut potatoes with cold water. Let soak for at least 30 minutes. Drain, and pat dry.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 325°.
- Fry potatoes in batches until lightly golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Increase oil temperature to 375°. Fry potatoes in batches until golden brown and crispy, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Place wedges in a large bowl, and toss to coat with ranch dip mix. Garnish with cheese, bacon, sour cream, and green onion, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Southern Cast Iron’s Winter 2017 issue!
