Cookbook:Breaded Potato Wedges

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Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 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

Procedure[edit]

  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.