Breaded Potato Wedges

Name: 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

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

Steps

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.

More recipes with potatoes, cayenne pepper, paprika, breakfast cereal, eggs or garlic

Adapted from “Breaded Potato Wedges” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.