Outback Bloomin' Onion Potato
A crispy, petal-shaped potato with a seasoned coating and tangy dip.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 4 large russet potatoes - 800g total
- 200 g all-purpose flour - 1 2/3 cups
- 2 large eggs - beaten
- 150 ml milk - 2/3 cup
- 10 g smoked paprika - 2 tsp
- 8 g garlic powder - 2 tsp
- 8 g onion powder - 2 tsp
- Salt and black pepper - to taste
- Vegetable oil for frying - enough for 5cm deep
Instructions
- Score and slice potatoes into petal shapes, keeping a small core intact.
- Soak in cold water 20 minutes to remove excess starch, then pat dry.
- Dredge in flour, dip in egg-milk mix, then coat again in seasoned flour.
- Fry at 180C until deep golden, about 6-8 minutes per side for even color.