I copied this recipe from another website. I finally tried this recipe. I left the skin on (used Russet potatoes). It had a wonderful thin, crispy coating. The taste was ok but a little bland...maybe because I omitted the msg. I'll try again later with more spices or an msg substitute if one is available.
Provided by marisk
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all dry ingredients in mixing bowl.
- Mix well in separate bowl mix milk and egg. Heat oil to 400 degrees.
- Dip potato wedges in milk/egg mixture and coat well.
- Place potato wedges in dry ingredient mix and coat well.
- Fry until golden brown.
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