Cookbook:Breaded Potato Wedges

Breaded Potato Wedges
Category	Potato recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

• 2 pounds Russet potatoes, cut into 10 wedges
• 2 tbsp salt
• 2 tbsp black pepper
• 1 ½ tbsp cayenne pepper
• 1 tbsp smoked paprika
• ½ cup crushed cornflakes
• 3 eggs, beaten
• 2 tbsp minced garlic
• Oil for deep-frying

Procedure

1. Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.
2. Heat oil to 350°F. Fry wedges, in batches if needed, 3–4 minutes or until limp. Drain on a cooling rack set above a baking pan.
3. Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.