Cookbook:Breaded Potato Wedges

Cookbook | Ingredients | Recipes

IngredientsEdit

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

ProcedureEdit

1. Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2-3 minutes.
2. Heat oil to 350°. 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°. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.