Mississippi Style Potato Logs

One of the best things about getting off the highway is finding great food on the road less travelled. In fact, some of the tastiest boudin, barbecued brisket and fried chicken I’ve eaten has come from gas stations across the South.

One of things I’ve found in Mississippi gas stations (and some local fairs like the Okatoma Festival), are potato logs. These are large wedges of baked potato, dredged in seasoned flour and deep fried. You basically get the creamy interior of a baked potato plus the crunchy skin and coating of the best French fry. All in all, they make a really awesome appetizer or side dish.

I tried several versions at home and found I like best Creole Seasoning in the flour (1 teaspoon seasoning per 1/4 cup flour – each large potato cut into 5 wedges used about 1/2 cup flour). I also found that you only need a double dip of flour (toss in flour, dredge in an egg beaten with some oil, and then dredge through the flour again). I found using breadcrumbs was unnecessary and actually a little heavy.

I used peanut oil as that is my go-to deep fry oil but you can use your choice. I fried them after I brought the oil to 325 degrees F in a cast iron skillet. Fry for about 3 minutes per side or until the crust is golden brown. After removal from the heat, drain on a brown paper bag. Salt generously.

These are delicious as they are but, if you like them with a dipping sauce, I enjoyed them with ranch dressing with a little sriracha mixed in. They had a lovely kick.

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