3 medium-sized russet potatoes (4 if small), rinsed and dried, unpeeled, sliced into 3/4 -1″ wide wedges
1 beaten egg
oil for frying (canola, peanut or vegetable oil)
1 cup flour
1 Tbl. regular table salt
2 tsp. garlic powder
1 tsp. celery salt
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. regular black pepper
1/2 tsp. cajun seasoning such as Slap Ya Mama
1/8 tsp. ground rosemary
(peanut or canola oil for frying)
1 cup sour cream
1 clove fresh garlic, finely minced
1 Tbl. finely chopped fresh parsley
1/2 Tbl. finely snipped fresh chives
1/4 tsp. kosher salt, or to taste
1/4 tsp. coarse ground black pepper, or to taste
Make Ranch Dipping Sauce first by stirring sour cream, garlic, parsley and chives together in medium bowl. Season with a little kosher salt and lots of coarse ground black pepper to taste. Cover, chill until needed. (*Adjust amounts to your own taste.)
In (doubled) brown paper lunch sack, add all dry seasoning ingredients. In shallow bowl, whisk eggs well.
In large deep frying pan, heat 3/4″ – 1″ of oil over medium heat.
Slice potatoes into wedges. Drop, one at a time, into flour mixture, twist top of bag closed, and shake to coat well on all sides. Then coat all sides in beaten eggs letting excess drip off, then drop back into flour mixture, shaking closed bag again until very well coated on all sides. Place onto a baking sheet.
When oil is hot and shimmering, carefully place potatoes, 1 – 1 1/2 cut up potatoes at a time skin side down into hot oil. Place on lid and fry for 5 minutes. Remove lid, with tongs turn potatoes on their sides, and fry for 5 more minutes until golden browned. Remove with tongs to rack placed over a baking sheet. (*I cooked 3 cut up potatoes in two batches).
Serve with Homemade Ranch Dipping Sauce. (*Can also be served with other optional dippers if Ranch is not preferred). These potatoes can be served as an appetizer, and are also typically served with fried chicken, cole slaw, and baked beans for a whole meal.