Try this Cajun Home Fries with Herbed Ranch Sour Cream recipe, or contribute your own.
Suggest a better descriptionScrub potatoes well and slice in half lengthwise. Then cut each half into 4 thick wedges. Cover potato wedges with cold water and allow to soak while continuing with the recipe. Place the flour, seasoning salt and cayenne pepper in a large plastic storage bag and shake well to blend. Heat 2 to 3 inches of vegetable oil in a large heavy gauge pot or electric deep fryer to 390 degrees. Drain potatoes well, then drop into the flour mixture a few at a time and shake bag to coat potatoes well. Next, drop 6 to 8 coated potatoes into the hot oil and fry until golden. Drain well on paper towels. Continue frying the remaining potatoes in batches of about 6 to 8 wedges each until all wedges have been fried. Serve while hot with your choice of toppings. Yield: 4 to 6 servings. For herbed Ranch sour cream, whisk together 2 cups sour cream, 1 envelope (8 oz) of Ranch dip mix, 2 TBLS freshly snipped chives, 2 TBLS chopped fresh parsley. Refrigerate until ready to serve. Mixture can be prepared several days in advance. Yield: about 2 1/4 cups.
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Serving Size: 1 Serving (1637g) | ||
Recipe Makes: 1 | ||
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Calories: 1620 | ||
Calories from Fat: 22 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 14029.3mg | 484 % | |
Potassium 6299.8mg | 166 % | |
Total Carbohydrate 361.8g | 106 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 339.1g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1620
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