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Breaded Potato Wedges

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Snack, Side, Bread, Baked, Fried

Tags: appetizer, deep fried, easy, recipes using cayenne, recipes using corn flakes, recipes using egg, recipes using potato, recipes without cooking time, recipes without servings, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABreaded_Potato_Wedges)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABreaded%20Potato%20Wedges&oldid=4502265

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.