Ingredients
2 lb potatoes, cut into wedges
1 cup beer, of your choice, (up to 1½ cups), cold
1 cup all-purpose flour
1 tsp salt
1 tsp MSG
1 tsp dried sage
1 tsp dried oregano
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground turmeric
½ tsp onion powder
5 cups vegetable oil, (up to 8 cups)
water, for blanching
¼ cup tomato gravy, or dipping sauce of your choice
parsley, for garnish
Preparation
Bring the water to a boil in a soup pot. Blanch the potatoes for roughly 5 minutes until tender but can still hold their shape.
Quickly dip these into cold iced water to stop the cooking process. Drain and pat dry. Set aside.
Prepare the batter. Combine the flour, salt, MSG, sage, oregano, cayenne and black peppers, paprika, cumin, turmeric, and onion powder in a large mixing bowl.
Gradually add the beer into the flour mixture and whisk until you achieve a consistency similar to pancake batter.
Dip the potato wedges into the batter. Allow to drip off any excess batter and place these onto a baking sheet. Ensure that the potatoes are inches apart from each other.
Freeze the potatoes to have the batter stick properly for roughly 3 hours.
When ready to fry the potatoes, preheat the frying oil to 375 degrees F. Deep fry the potatoes in batches for roughly 5 minutes until golden brown and crispy.
Drain onto a basket or plate lined with paper towels. Serve immediately with any dipping sauce of your choice and garnish with parsley.
