Difference between revisions of "Breaded Potato Wedges"
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 1: | Line 1: | ||
| − | [[Category:Potato | + | [[Category:Potato Recipes]] [[Category:Appetizer Recipes]] [[Category:Side Dish Recipes]] [[Category:Fried Recipes]] |
== Ingredients == | == Ingredients == | ||
Revision as of 13:10, 9 May 2012
Ingredients
- 2 pounds Russet potatoes, cut into 10 wedges
- 2 tbsp salt
- 2 tbsp black pepper
- 1 1/2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1/2 cup crushed cornflakes
- 3 eggs, beaten
- 2 tbsp minced garlic
- Oil for deep-frying
Procedure
- Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2-3 minutes.
- Heat oil to 350°. 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°. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.
