I copied this recipe from another website. I finally tried this recipe. I left the skin on (used Russet potatoes). It had a wonderful thin, crispy coating. The taste was ok but a little bland...maybe because I omitted the msg. I'll try again later with more spices or an msg substitute if one is available.

Ingredients

4 serv.

small potatoes↗12
tablespoons msg2
tablespoons onion powder↗2
cups all-purpose flour↗4
tablespoons salt↗2
tablespoons cayenne pepper↗2
teaspoons black pepper↗2
tablespoons oregano flakes↗2
chicken bouillon cubes, crushed↗8
large eggs↗4
tablespoons milk↗8

Step-by-step instructions

1
Combine all dry ingredients in mixing bowl.
2
Mix well in separate bowl mix milk and egg. Heat oil to 400 degrees.
3
Dip potato wedges in milk/egg mixture and coat well.
4
Place potato wedges in dry ingredient mix and coat well.
5
Fry until golden brown.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App