Breaded Potato Wedges

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
Breaded Potato Wedges

Photo: PattayaPatrol / Wikimedia Commons / CC BY-SA 4.0

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.