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Old school Fried Tater logs recepie?
Posted on 2/5/16 at 12:06 am
Posted on 2/5/16 at 12:06 am
Haven't had those in years. Not a big fried food eater/cook, but I've had a craving for those.
Not the premade potato wedges, but the older home made 1/4 of a potato ripple cut skin-on tater logs. Seems they're harder to find as time has passed.
Anyone on here have any expierience with & tips on preparing the batter, oil temp and time to cook them?
Not the premade potato wedges, but the older home made 1/4 of a potato ripple cut skin-on tater logs. Seems they're harder to find as time has passed.
Anyone on here have any expierience with & tips on preparing the batter, oil temp and time to cook them?
1
Posted on 2/5/16 at 8:58 am to SEClint
Scrub and quarter. Soak in ice water for an hour. Dry off. Fry at 325 for 12 minutes. Remove and let sit for 15-20 minutes. Crank heat up to 350. Fry for 3 more minutes. Season and eat.
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