Tuesday, September 22

*southern fried wedges

Southern Fried Potatoes Wedges are delicious!   For us, these are a fav.  We have these maybe twice a month, any more frequent and ... well let's just say two times a month is enough.  No matter how many I cook, there are never any left overs.   (we are pigs)

 If you would like to try these follow along:  We usually use about five medium or large red skin  potatoes (any except Idaho will do), cut them in wedges.  Then put in a basket steamer and steam until a fork will go into the  potatoe with slight resistance.  

In a large bowl, pour buttermilk which will be used as a bath for the potatoes before dredging them in the flour.  You may want to let the potatoes cool before handling them in this step. 

Of course you can use a smaller bowl, use less buttermilk  and have less to throw out when you are done.

 Cover well with flour.  You will have four wonderful dough fingers when you are done unless you are a neater cook than I! Then you will place the wedges in a pan of hot oil and fry until golden brown.  We sometimes sprinkle season salt on them, and sometimes just simple sea salt.  When I was growing up we fried everything, isn't that what cooks in the south do?  I rarely fry much of anything, but I sure do love my southern roots.  


  1. Looks delicious! I have lots of potatoes, only problem: they're all Idaho!

  2. Hey Jenny, give them a try! I did try and use them once but they pretty much fell apart, perhaps I steamed them too long. Go for it, let me know how they turn out!


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