Breaded Potato Wedges
These wedges get a crust of crushed cornflakes, which fries up crunchier than ordinary breadcrumbs. Russet potatoes have a starchy, fluffy interior that stays soft under the shell. The egg coating carries a heavy hand of cayenne, smoked paprika and garlic, so the heat sits in the crust rather than the potato. Frying twice, first gently and then hot, cooks the centers through before the outside is crisped and browned.
Instructions
Stir the salt, black pepper, cayenne, smoked paprika and minced garlic into the beaten eggs to make a seasoned coating.
Dip each potato wedge in the egg mixture, then roll it in the crushed cornflakes until evenly covered. Leave the coated wedges to rest for 2 to 3 minutes so the crumbs stick.
Heat the oil to 350°F. Fry the wedges for 3 to 4 minutes, working in batches if the pot is crowded, until they turn limp and soft.
Lift the wedges out and drain them on a cooling rack set over a baking pan.
Raise the oil temperature to 375°F. Fry the wedges a second time until they are golden brown and crisp.
Drain them again on the same rack and serve while still warm.
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