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Featured Recipe April 15, 2013

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Swine Southern Table & Bar



1 Ingredients

For the potatoes:
• 6 each russet or Idaho potatoes, cut lengthwise into 6 wedges (8 if the potato is large)
• 4 cups all purpose flour
• 1 cup spice blend (we use the same spice mixture as on our ribs)
• 4 cups buttermilk

For the spicy ketchup:
• 2 cups ketchup
• ½ cup Crystal’s hot sace
• 1 cup peeled, seeded and chopped tomatoes 



2 Preparation

For the potatoes:
You will need a small fryer or a pot filled half way with canola or vegetable oil. Place the potatoes in a pot and cover with cold water, add a large pinch of salt and bring to a simmer. Cook until the potatoes are just done, drain and cool. Once chilled place nthe potatoes in a shallow dish and cover with the buttermilk.

In a separate bowl mix the seasoning with the flour. Dredge the potatoes in the flour one by one. Once all the potatoes have been breaded, fry them, in two batches, in a fryer set at 350 degrees or in a pot with oil. Serve with spicy ketchup (recipe below).

For the spicy ketchup:
Mix well and refrigerate until needed. 


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