Cajun Home Fries With Herbed Ranch Sour Cream

Scrub potatoes well and slice in half lengthwise. Then cut each half into 4 thick wedges. Cover potato wedges with cold water and allow to soak while continuing with the recipe.

Place the flour, seasoning salt and cayenne pepper in a large plastic storage bag and shake well to blend. Heat 2 to 3 inches of vegetable oil in a large heavy gauge pot or electric deep fryer to 390 degrees F. Drain potatoes well, then drop into the flour mixture a few at a time and shake bag to coat potatoes well.

Next, drop 6 to 8 coated potatoes into the hot oil and fry until golden. Drain well on paper towels. Continue frying the remaining potatoes in batches of about 6 to 8 wedges each until all wedges have been fried. Serve while hot with your choice of toppings.

For herbed ranch sour cream, whisk together sour cream, Ranch dip mix, chives, and parsley. Refrigerate until ready to serve. Mixture can be prepared several days in advance.