- Cook Time
- Prep Time
- 4 ServingsServings
- 6 oz Zatarains corn flour
- 1 1/2 cups self rising flour
- 1/2 Tbsp kosher salt
- 1/2 tsp Onion powder
- 3 Tbsp BBQ rub Batter:
- 1 each egg
- 1 cup buttermilk
- 1 Tbsp BBQ spice
- 1 Tbsp kosher salt
- 1/2 cup Water
- 4 each Idaho potatoes (80 count)
1 Smoke potatoes at 325 degrees for 1 hour and 15 minutes or until cooked internal temperature of 210° F. Cool in refrigerator.
2 Slice cooked potatoes and trim down the point of the wedge about halfway running lengthwise.
3 Cut the potato quarter lengthwise creating a long narrow slightly curved strip.
4 Flour, and batter and flour the wedges thoroughly and gently as not to break the strips.
5 Deep fry in 350 degrees canola oil for 3-4 minutes or until color is a rich golden brown. Remove from hot oil and drain for 30 seconds.
6 Season thoroughly with your favorite dry BBQ rub and serve with barbecue sauce of your choice and sour cream.
7 Garnish with fresh chopped chives.
Source: Idaho PIdahootato Commission