Ingredients

4 medium baking potatoes1 cup all-purpose flour1/4 cup milk1 egg1 tablespoon seasoned salt1 tablespoon canola oil1/2 teaspoon pepper1/2 cup beer or nonalcoholic beerOil for deep-fat fryingSour cream, optional

Preparation

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.

Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.

When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.