Ingredients
Everything you'll need to make this recipe
1
2 pounds Russet potatoes, cut into 10 wedges
2
2 tbsp salt
3
2 tbsp black pepper
4
1 ½ tbsp cayenne pepper
5
1 tbsp smoked paprika
6
½ cup crushed cornflakes
7
3 eggs, beaten
8
2 tbsp minced garlic
9
Oil for deep-frying
Instructions
Step-by-step guide to making this recipe
1
Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.
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.
3–4 minutes
3
Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.