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Breaded Potato Wedges Recipe

Breaded Potato Wedges Recipe

Breaded potato wedges are a delicious and satisfying snack or side dish that brings the perfect combination of crispy and flavorful to your plate.
Whether it's for a game day, a movie night, or a family dinner, these golden wedges never disappoint.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Equipment
  • kitchen towels
  • 2 shallow dish
  • 1 wire rack
  • 1 baking sheet with non-stick aluminum foil
Ingredients
  
  • 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
Instructions
 
  • 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 towels, and pat the potato wedges dry to avoid excess oil absorption while frying.
    Set aside.
  • 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.
  • In another shallow dish, whisk together 2 large eggs and 1/4 cup of milk until smooth.
  • 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.
  • 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.
  • 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.
  • 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!
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