Cookbook:Breaded Potato Wedges
| Breaded Potato Wedges | |
|---|---|
| Category | Potato recipes |
| Difficulty |  Category:Easy recipes#Breaded%20Potato%20Wedges |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Breaded%20Potato%20Wedges
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
- Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.
- 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.
- Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.