Breaded Potato Wedges Recipe

If you’re looking for a delicious snack or side dish, these breaded potato wedges are a must-try.

I’ve made this recipe countless times, and it never fails to satisfy.

The crispy, golden exterior and soft, fluffy interior make each bite irresistible.

One valuable tip: make sure to soak the potato wedges in cold water for at least 30 minutes before cooking.

This helps remove excess starch and makes them extra crispy.

I love this recipe because it’s simple yet so flavorful, perfect for any occasion.

Plus, you can easily customize the seasoning to suit your taste.

Let’s get started and make some fantastic breaded potato wedges!

How to Make Breaded Potato Wedges

Ingredients List

• Russet potatoes (4 large)
• 1 cup all-purpose flour
• 1 tablespoon garlic salt
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup milk
• Oil for frying (varies by method)

Step-by-step Process

Step 1

Wash and peel 4 large russet potatoes.

Slice the potatoes into wedges, aiming for 8 wedges per potato.

Place the potato wedges on a clean kitchen towel or paper towel, and pat the potato wedges dry to avoid excess oil absorption while frying.

Set aside.

Step 2

In a shallow dish, create a simple batter by combining 1 cup of all-purpose flour with 1 tablespoon of garlic salt, 1 tablespoon of paprika, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper.

Mix until well combined.

This seasoned flour will coat the potato wedges, giving them a delicious and crispy exterior.

Step 3

In another shallow dish, whisk together 2 large eggs and 1/4 cup of milk until smooth.

Step 4

Dip each potato wedge into the egg mixture, allowing any excess to drip off.

Immediately coat the dipped wedge in the flour mixture, pressing down gently to ensure the flour sticks evenly to all surfaces.

Gently shake off any excess flour.

Step 5

Place the coated wedges on a wire rack to set while you finish the remaining wedges.

This allows any excess egg or flour mixture to drip off and helps the coating dry, providing a crispier end product.

Step 6

Determine if you want to use an Air Fryer, Deep Fryer, Dutch Oven, or bake in the oven.

If using a Deep Fryer or Dutch Oven, heat the oil to 350°F (180°C).

If using an Air Fryer, preheat it to 400°F (200°C).

For baking, preheat your oven to 425°F (220°C) and line a baking sheet with non-stick aluminum foil or parchment paper.

Step 7

Depending on your chosen method, either fry the potato wedges in batches in the hot oil or arrange them on the prepared baking sheet and bake in the preheated oven.

Cooking time will vary based on your method:

Deep Fryer or Dutch Oven: Fry for 5-7 minutes or until golden brown.

Air Fryer: Cook for 10-15 minutes, shaking the basket every 5 minutes for even cooking.

Oven: Bake for 25-30 minutes, flipping the wedges halfway through the cooking time.

As the breaded potato wedges finish cooking, place them on a wire rack or paper towels to drain any excess oil.

Serve hot, and enjoy your delicious homemade breaded potato wedges!

Side Dishes for Breaded Potato Wedges

Breaded potato wedges make for a delicious and versatile appetizer or side dish.

As you prepare your perfect side dish, consider complementing these crispy delights with an array of flavorful options.

Here are some side dishes that pair well with your breaded potato wedges:

Coleslaw

Coleslaw is a classic side dish that offers a refreshing and tangy contrast to the crunchy potato wedges.

The combination of crunchy vegetables and creamy dressing will tantalize your taste buds and provide a pleasing balance of flavors and textures.

Grilled Vegetables

Grilled vegetables can add a healthy and colorful component to your meal.

Choose a variety of seasonal vegetables, drizzle them with oil, and season with your favorite herbs and spices.

The smoky flavors of grilled vegetables pair perfectly with the breaded potato wedges, creating a satisfying side dish.

Chicken Wings

Enjoy your crispy potato wedges with a side of chicken wings for a game day or party feast.

The savory and juicy chicken wings can be prepared with various sauces and seasonings, allowing you to mix and match different flavors with your potato wedges.

The finger-licking goodness of chicken wings complements the crispy potato wedges, making it a crowd-pleaser.

Ingredients Substitutes

Waxy Potatoes

Instead of using russet potatoes, you can opt for waxy potatoes like red or Yukon Gold, which hold their shape better during cooking.

Keep in mind that waxy potatoes have a slightly different texture and may result in a less crispy exterior.

White or Green Pepper

If you don’t have black pepper available, you can use white or green pepper for a milder flavor.

Alternatively, you can use a pinch of ground cayenne pepper for a spicier vibe in your breaded potato wedges.

Garlic Salt substitute 

If you don’t have garlic salt on hand, you can substitute it with a combination of kosher salt (or regular salt) and garlic powder (or any alternative mentioned above) in a 3:1 ratio: 3 parts salt to 1 part garlic powder.

Onion Powder substitute 

You can replace onion powder with an equal amount of granulated onion or use 1 tablespoon of dried minced onion or even fresh minced onion for every teaspoon of onion powder in the recipe.

How to Store Breaded Potato Wedges

Storing your breaded potato wedges properly will ensure that they remain fresh and tasty for a longer period of time.

Here are a few simple steps you can follow:

1. Let them cool down:

After baking or frying your breaded potato wedges, allow them to cool down to room temperature.

This will help prevent the formation of condensation, which can cause the wedges to become soggy or moldy.

2. Use airtight containers:

Place the cooled potato wedges in an airtight container to keep them fresh.

You can also use resealable plastic bags, but make sure to remove as much air as possible before sealing.

3. Soak in cold water (optional):

If you want to store your breaded potato wedges in the freezer, you can soak them in cold water for 10-15 minutes before breading to remove any excess starch.

This helps the wedges maintain their texture when frozen.

4. Refrigerate or freeze:

Store the airtight container or sealed bag of breaded potato wedges in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Remember to label the container or bag with the date so you know when they were stored.

How To Reheat Breaded Potato Wedges

When you’re ready to enjoy your stored breaded potato wedges, you can reheat them in the oven or an air fryer for the best results.

This will help retain their crispiness and flavor.

Avoid using a microwave as it may cause the wedges to become soggy.

By following these storage guidelines, you can safely prolong the life of your breaded potato wedges while maintaining their taste and texture.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Breaded Potato Wedges:

Not Using Dry Ingredients

It is crucial to use dry ingredients when preparing your breaded potato wedges.

Moisture can make the breading soggy and prevent it from crisping up properly.

Make sure your dry ingredients, such as flour and breadcrumbs, are fresh and moisture-free.

Store them in airtight containers to maintain their dryness.

Using a Small Mixing Bowl

Using a small mixing bowl for dredging and coating the wedges can result in uneven breading and difficulty in coating the potato wedges evenly.

Use a large mixing bowl to ensure enough space for the potato wedges to be fully coated with the dry ingredients without overcrowding or unevenness.

Not Choosing the Right Oil

The type of oil you use for frying breaded potato wedges is important for achieving the best results.

Vegetable oil is a common option but can sometimes lead to a greasy taste.

Peanut oil, on the other hand, can withstand high heat and has a more neutral flavor, making it an excellent choice for frying potato wedges.

Overcrowding the Pan or Fryer

When frying your breaded potato wedges, avoid overcrowding the pan or fryer.

Overcrowding can lower the oil temperature and cause the wedges to steam rather than fry.

This will result in soggy, rather than crispy, potato wedges.

To ensure even frying and crispiness, fry the wedges in batches if necessary.