Breaded Potato Wedges

Ingredients

• 907 gPotato
• 36 gSalt
• 13.6 gPepper
• 10.2 gCayenne pepper
• 7 gBell pepper
• 15 gCorn flake
• 3 pcsEgg
• 17 gGarlic
• 60 gVegetable oil

Instructions

1. 1

   Preparation

   • Peel (optional) and cut the potatoes into 10 wedges each.
   • Whisk the eggs in a bowl. Add salt, black pepper, cayenne, smoked paprika and minced garlic; mix well.
   • Crush the cornflakes in a plastic bag or bowl until coarse crumbs form.
2. 2

   Breading and resting

   • Dip each potato wedge into the egg mixture, then dredge in the crushed cornflakes until well coated.
   • Let the breaded wedges rest for 2–3 minutes so the coating adheres.
3. 3

   Frying (twice)

   • Heat enough vegetable oil in a deep pot or fryer (you may need about 1 L depending on your vessel). Heat oil to about 177 °C for the first fry.
   • Fry wedges in batches 3–4 minutes until limp (first fry). Drain on a rack set over a baking tray.
   • Raise oil temperature to about 191 °C and fry wedges again until golden and crispy. Drain on the rack and serve warm.
   • Note: For nutrition calculation an estimated total oil absorption of 60 g was used.