Deep Fried Potato Wedges with Garlic Cornflake Coating

Introduction

The two-stage fry is what makes these potato wedges work: the first pass softens the centers, and the second at 375°F gives you a crisp exterior. The egg mixture carries the salt, black pepper, cayenne, smoked paprika, garlic, and crushed cornflakes onto the wedges, so the coating stays flavorful and textured. You can serve these as a side, a game-day snack, or a dinner add-on when you want fries with more crunch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

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

Instructions

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.

Variations

• Reduce the cayenne pepper to 1 teaspoon if you want a milder wedge. You still get the smoked paprika and garlic flavor, but the heat drops sharply.
• Swap the smoked paprika for sweet paprika if you want a cleaner pepper flavor without the smoky edge. The coating will taste lighter and a little less savory.
• Replace Russet potatoes with Yukon Gold potatoes for a denser, creamier center. The wedges will still crisp, but the interior will be less fluffy.
• Use panko in place of the crushed cornflakes if you want a more uniform crust. The coating will be crunchier and less cereal-forward.
• Add 2 tablespoons grated Parmesan to the crushed cornflakes for a saltier, more savory finish. The crust browns a little faster, so watch the second fry closely.

Tips for Success

• Cut the Russet potatoes into even wedges so they soften at the same rate during the first fry.
• Let the coated wedges rest the full 2-3 minutes before frying; that short rest helps the cornflake coating stick.
• Pull the wedges after the first fry when they look limp and pale, not browned. That step cooks the inside without setting the final crust too early.
• Drain on a cooling rack instead of paper towels so the bottoms stay crisp.
• Bring the oil back to 350°F and then 375°F between batches. If the oil runs cool, the wedges absorb more oil and lose crunch.

Storage and Reheating

Store leftover wedges in an airtight container in the fridge for up to 3 days. If you need to stack them, place a sheet of paper towel between layers to absorb excess oil.

Freezing is not the best option for this recipe. The potatoes tend to go mealy and the cornflake coating loses its crisp texture after thawing.

Reheat in a 425°F oven on a sheet pan or on a rack set over a pan for 8-12 minutes, until hot and re-crisped. An air fryer at 375°F for 4-6 minutes also works well. The microwave will warm them through, but the coating softens.

FAQ

Why are the wedges fried twice?

The first fry cooks the potatoes through and softens the centers. The second fry at the higher temperature sets the coating and gives you the crisp exterior.

Can you make these less spicy?

Yes. Reduce the cayenne pepper and keep the smoked paprika for flavor, or replace part of the cayenne with more black pepper for a gentler heat.

Can you replace the eggs?

Yes. A light coating of aquafaba can help the seasoning and cornflakes stick, though the crust will be a little lighter and less rich.

Do you need to peel the potatoes?

No. Russet skins crisp well in the fryer and add texture. If you leave them on, scrub the potatoes well before cutting.