Cookbook:Breaded Potato Wedges

Ingredients

 * 2 pounds Russet potatoes, cut into 10 wedges
 * 2 tbsp salt
 * 2 tbsp black pepper
 * 1 ½ tbsp cayenne pepper
 * 1 tbsp smoked paprika
 * ½ cup crushed cornflakes
 * 3 eggs, beaten
 * 2 tbsp minced garlic
 * Oil for deep-frying

Procedure

 * 1) Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 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) Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.