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Ingredients
ScaleNo serving count in the source — scale by factor
- pounds Russet potatoes, cut into 10 wedges, cut into 10 wedges2 pounds
- salt2 tbsp
- black pepper2 tbsp
- cayenne pepper1½ tbsp
- smoked paprika1 tbsp
- crushed cornflakes, crushed½ cup
- eggs, beaten, beaten3
- minced garlic2 tbsp
- Oil for deep-frying, for deep-frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.
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.
Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.