potato wedge recipe


  1. 5 Russet potatoes
  2. 1 C Shawnee Best All-Purpose Flour
  3. 5-6 quarts + 1 1/2 C water
  4. 3 T + 2 tsp salt
  5. 2 tsp Accent seasoning (optional)
  6. 1/4 tsp white pepper
  7. 1 tsp sage
  8. 1/4 tsp smoked paprika
  9. 1/4 tsp red pepper
  10. 1/4 tsp cumin
  11. 1/4 tsp garlic powder
  12. 1/4 tsp poultry seasoning
  13. 1/4 tsp cloves
  14. 1 tsp oregano
  15. 1/4 tsp turmeric
  16. 1/4 tsp onion powder
  17. 48 fl oz vegetable oil

25 minutes

Flaky golden potato wedges are full of flavor and make a wonderful appetizer or side dish. Pairs well with Kinyon’s Elite Sauce. This is made in Oklahoma country goodness!


  1. Pour vegetable oil into the fryer and set the temperature to 400°
  2. Begin by washing the potatoes and slicing lengthwise into halves, quarters, and then into eighths 
  3. Bring water and 3 T of salt to a boil 
  4. Add sliced potatoes and cook for 6-7 minutes and strain
  5. In a large bowl, whisk Shawnee Best All-Purpose Flour and 1 ½ C water 
  6. In a small bowl, add Accent seasoning, white pepper, sage, smoked paprika, red pepper, cumin, garlic powder, cloves, oregano, turmeric, poultry seasoning, 2 tsp salt, and onion powder 
  7. Combine and mix small bowl ingredients into the large bowl ingredients
  8. Dip each slice of potato wedge into the large bowl 
  9. Set the coated potato wedge on a sheet pan with parchment paper and place in the freezer for 30-50 minutes 
  10. Take out of the freezer and drop into the fryer for 4-5 minutes or until golden brown 
  11. Remove wedges from fryer and pat dry to remove oil 

Cool and enjoy

Prep Time 25 minutes

Cook Time 12 minutes

Recipe is courtesy of Chef Amari.