Breaded Potato Wedges
If you are looking for a reliable potato recipe, this Breaded Potato Wedges is one to keep: 9 ingredients, 3 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- 2 lb Russet potatoes, cut into 10 wedges
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 1 0.5 tbsp cayenne pepper
- 1 tbsp Smoked Paprika
- ½ cup Crushed cornflakes
- 3 Eggs, beaten
- 2 tbsp Garlic
- Oil for deep frying
Method
- Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.
- 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.
- Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm.
Tips for the best Breaded Potato Wedges
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Breaded Potato Wedges ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Breaded Potato Wedges recipe medium to make?
It is rated medium: 9 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for russet potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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