Caribbean Crusted Potato Wedges

Red skin potato wedges with coconut breading and pineapple-coconut dipping sauce for a twist on a classic side dish.

  1. Toss potato wedges in flour to coat. Shake off excess flour.
  2. Dip floured wedges into egg to coat.
  3. Thoroughly coat in coconut breading.
  4. In 350º F deep fryer, cook until wedges are golden brown. Remove and drain.
  5. Serve with dipping sauce.

  • Daypart suggestion: side dish, or appetizer through late night

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