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 cornflakes
• 3 eggs
• 2 tbsp garlic
• to taste oil for deep-frying

Steps

1. Combine the eggs with seasoning.
2. Dip the potatoes into the egg mixture then dredge in the cornflakes.
3. Let rest 2–3 minutes.
4. Heat the oil to 350°F.
5. Fry the wedges, in batches if needed, 3–4 minutes or until limp.
6. Drain on a cooling rack set above a baking pan.
7. Heat the oil to 375°F.
8. Fry the wedges again, until golden brown and crispy.
9. Drain again on the same rack.
10. Serve warm.