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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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Breaded Potato Wedges

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.