Dodge's-Style Potato Logs

Ingredients

• — Potatoes —
• 4 large Russet potatoes
• 1 to 2 tbsp salt, for soaking
• — Wet Batter —
• 1 cup water or buttermilk
• 1 large egg
• 1/2 cup all-purpose flour
• 1 tbsp Cajun or Louisiana-style seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cayenne pepper (optional)
• — Seasoned Breading —
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp Cajun seasoning
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• (Optional flavor boost: replace part of the seasoned flour with Louisiana Chicken Fry or Kentucky Kernel seasoned breading mix)
• — For Frying —
• Vegetable, canola, or peanut oil
• — Dipping Sauce —
• 1/2 cup ranch dressing
• 1 to 2 tbsp Louisiana-style hot sauce
• 1/4 tsp paprika
• Pinch of garlic powder

Instructions

1. 1

   Wash the Russet potatoes well and leave the skins on. Cut each potato lengthwise into 4 to 6 thick wedges — these should be substantially thicker than a standard french-fry wedge.

2. 2

   Place the potato wedges in cold salted water and soak for 20 to 30 minutes. Drain.

3. 3

   Bring a large pot of water to a boil. Add the drained potato wedges and par-boil for 6 to 8 minutes — they should begin becoming tender but remain firm enough to handle without breaking. Drain carefully and let cool and dry on a rack for about 10 minutes.

4. 4

   While the potatoes dry, prepare the wet batter: in a large bowl, whisk together the water or buttermilk, egg, 1/2 cup flour, Cajun seasoning, garlic powder, onion powder, paprika, black pepper, salt, and cayenne (if using) until smooth.

5. 5

   In a separate shallow pan, thoroughly combine all the seasoned breading ingredients: 1 1/2 cups flour, cornmeal, Cajun seasoning, paprika, salt, black pepper, garlic powder, and onion powder.

6. 6

   Dredge each potato log using the double-coat method for maximum crispness: dip into the wet batter, roll in the seasoned breading, dip again in a thin layer of wet batter, then press firmly back into the breading. For a lighter crust, use only one wet-then-dry pass.

7. 7

   Let the coated potato logs rest for about 5 minutes before frying — this helps the breading adhere during the fry.

8. 8

   Heat frying oil to 350°F in a deep fryer or heavy pot. Working in batches without crowding, carefully lower the potato logs into the hot oil.

9. 9

   Fry for 6 to 8 minutes, until the coating is a deep golden brown and crispy and the potatoes are tender inside. Keep the oil temperature in the 340 to 350°F range the whole time — if it drops much below 325°F, the crust will turn greasy.

10. 10

    Transfer the finished logs to a wire rack or paper towels and season lightly with salt or extra Cajun seasoning while they are still hot.

11. 11

    For the dipping sauce, whisk together the ranch dressing, Louisiana hot sauce, paprika, and a pinch of garlic powder. Refrigerate until serving.

12. 12

    Serve the potato logs immediately with the dipping sauce. Tips: use Russets (the high starch content gives you a fluffy interior), do not over-boil (the wedges need to survive breading and frying without falling apart), let them dry fully after boiling (surface moisture makes the breading slide off), and fry rather than air-fry — the deep-fried version is the only one that lands close to the real Dodge's texture.