Caribbean Crusted Potato Wedges
Red skin potato wedges with coconut breading and pineapple-coconut dipping sauce for a twist on a classic side dish.
- Toss potato wedges in flour to coat. Shake off excess flour.
- Dip floured wedges into egg to coat.
- Thoroughly coat in coconut breading.
- In 350º F deep fryer, cook until wedges are golden brown. Remove and drain.
- Serve with dipping sauce.
- Daypart suggestion: side dish, or appetizer through late night