Potato Wedges Lumer

Then again I'm bored usually really want potato snack. According to some foreign chef, a mistake in cooking potatoes Indonesian people are often under cook or immature. Often the result is still fried potatoes still hard but the edges are charred. Here comes the trick! Not only mature, so there's even potatoes melt in the mouth sensation. Good luck...

 

Potato Wedges Lumer

Ingredients:

Potato

100 grams of flour seasoning

150 grams Wheat Flour

Salt

Black Pepper

How to make:

Wash and skin potatoes (peeled or not allowed), cut into potato wedges. Steam the potatoes until quite tender about 15 minutes. Stir flour and wheat flour with seasoning salt and black pepper, then set aside 2 tablespoons of melted in another bowl. Potato roll dough into a dry flour, roll the dough into a wet , roll the dough again to dry ( double coat ) do until the potatoes are finished . Fry until golden brown and serve while warm with chili sauce / mayo / cheese topping.