Ingredients
-
2
-
-
1
-
2
-
1
-
4
-
1/2
-
-
-
-
-
-
-
-
Directions
Howdy Potatoes, This is a nice appetizer from one of my three Kitchen Keepsake books I usually baked more potatoes than the recipe calls for since there is usually more dip than dippers for us The preparations and cooking times are a guess Cook time depends on how long it takes for your potato to bake , The only way I do french-fries now absolutely love the potatoes done this way The pre-baking makes them nice and tender and the rough edges once they’ve been wedged seems to grab the perfect amount of crispiness once fried The dip is good (I loved it, my family didn’t) but as I said this now just our standard fry recipe to serve with burgers – no dip needed unless you want some ketchup!, I swear I had reviewed this recipe before! I’ve just got to say the dip that goes with these potatoes are the bomb! I’ve made this 2 or 3 times and my 11 yo daughter asks for it every time I make home fries now If I have the ingredients on hand, I make it! I do leave out the mushrooms though Pam
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Steps
|
1
Done
|
Cut Each Baked Potato Into Eight Wedges. Be Sure to Leave the Skins on . |
|
2
Done
|
Heat Oil to 400* in Deep Fryer or Deep Pan. |
|
3
Done
|
Fry Potato Wedges in Hot Oil For 1-2 Minutes or Until Golden in Color. |
|
4
Done
|
Saute Sliced Mushrooms in a Little Butter. |
|
5
Done
|
in a Mixing Bowl Combine Sour Cream, Onions, Cheese, Sauteed Mushrooms and Salt. |
|
6
Done
|
Put Dip in a Serving Bowl and Place in Middle of Round Platter and Arrange Fried Potato Wedges Around Bowl. |
