RCI-BR.001.0086.001

Breaded Potato Wedges

Name: Breaded Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 unit eggs (beaten); 2 tbsp minced garlic; 1 unit Oil for deep-frying

Breaded Potato Wedges from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Russet potatoes
cut into 10 wedges
2 pounds
salt
2 tbsp
black pepper
2 tbsp
cayenne pepper
1 1/2 tbsp
smoked paprika
1 tbsp
crushed cornflakes
1/2 cup
eggs
beaten
3 unit
minced garlic
2 tbsp
Oil for deep-frying
1 unit

Method

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.

Breaded Potato Wedges

Ingredients

Method

What Makes This Variant Distinct