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Ingredients
4 Big round baked Potatoes
1 Tsp. Thyme Leaves
1 Tbsp. American Garden Lemon Juice
1 Tbsp. American Garden US Mustard
2 Tbsp. Hot Paprika
½ cup Corn Flour
Celery Salt-to-taste
1 Tsp. Crushed Black pepper
4 Eggs
1 Tbsp. Garlic, chopped
2 Tsp. Parsley, chopped
Corn Oil, for frying as needed
American Garden ketchup-to-taste
Salt-to-taste
Pepper-to-taste
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Preparation
1. Cut Potatoes with skin into wedges and put them in a mixing bowl.
2. In a separate bowl beat the eggs. Add corn flour, paprika, lemon juice, thyme, mustard, salt, pepper, garlic and parsley. Mix well until combined.
3. Pour the marinade mixture over the potato wedges and refrigerate them for an hour.
4. Deep fry the potato wedges individually, making sure that they don’t get stuck to each other. Fry until crispy.
5. Serve alongside American Garden Tomato Ketchup.