Cookbook:Breaded Potato Wedges
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|Breaded Potato Wedges|
Ingredients[edit | edit source]
- 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[edit | edit source]
- 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.