TABASCO® DREDGED POTATO WEDGES

Ingredients Weight Measure
Potatoes, Russet, medium 5 ea.
Butter, clarified 5 oz.
TABASCO® brand RED PEPPER SAUCE 5 Tbsp.
Cheese, Parmesan 5 Tbsp.
Parsley, chopped 1/4 cup

Method

  1. Cut potatoes into wedges (6 wedges per potato). Wash potatoes; drain and dry well.
  2. Blanch potatoes in deep fryer at 325° (do not brown). Drain; refrigerate for several hours.
  3. When done, mix clarified butter and TABASCO® brand Pepper Sauce together; reserve warm.
  4. Heat deep fryer to 360° and deep fry potato wedges to medium golden brown and drain.
  5. In large bowl toss potatoes with butter mixture; toss well. Place 6 wedges onto plate and top with Parmesan cheese.
  6. Garnish with parsley and serve.

Yield: 5 servings