Breaded Potato Wedges

Introduction

These breaded potato wedges use a double-fry technique to deliver a crispy exterior and tender interior in under 30 minutes. The seasoned egg batter and crushed cornflakes create a distinctive, crunchy coating that holds better than breadcrumbs, and the smoked paprika adds depth without heat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 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

Milder spice level: Use 1 tbsp cayenne pepper instead of 1 ½ tbsp, and add 1 tbsp paprika in its place for depth without heat.

Herb-forward coating: Mix 2 tbsp dried Italian herbs or dried parsley into the cornflakes before dredging to shift the flavor profile toward Mediterranean rather than smoky-spicy.

Panko crust: Replace the crushed cornflakes with ½ cup panko breadcrumbs for a lighter, airier texture that still crisps well.

Garlic powder alternative: If you prefer a more integrated garlic flavor, stir 1 tbsp garlic powder into the egg mixture instead of using minced garlic, which can char during frying.

Air-fryer method: Spray wedges lightly with oil and air-fry at 400°F for 15 minutes, shaking the basket halfway through, to achieve similar crispness with less oil.

Tips for Success

Don’t skip the rest period. The 2–3 minute rest after dredging allows the coating to set slightly, so it adheres better during the first fry and doesn’t flake off in the oil.

Use a thermometer for oil temperature. The jump from 350°F to 375°F is deliberate—the first fry cooks the potato through at lower heat, and the second fry at higher heat seals and browns the crust. Guessing the temperature will give you either raw centers or burnt coatings.

Fry in batches. Crowding the oil lowers its temperature and causes uneven cooking. Give each batch room to float and turn freely.

Drain on a rack, not paper towels. A cooling rack set over a baking pan lets air circulate underneath, preventing steam from softening the bottom of the wedges as they cool.

Storage and Reheating

Reheat in a 375°F oven for 8–10 minutes until the exterior crisps again. Alternatively, reheat in a skillet over medium-high heat for 3–4 minutes, turning occasionally. Avoid the microwave, which will make them rubbery.

FAQ

Can I cut the potatoes ahead of time? Yes, but soak the cut wedges in cold water for up to 2 hours to remove surface starch, which helps them crisp. Drain and pat them very dry before breading.

Why do the wedges need two fries? The first fry at 350°F cooks the potato through without browning the exterior. The second fry at 375°F browns and crisps the coating while the inside stays tender. A single fry at high heat will burn the outside before the center is done.

What oil works best for deep-frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil or coconut oil, which will break down or impart unwanted flavors at these temperatures.

Can I reduce the salt in the recipe? The 2 tbsp salt is divided between the egg mixture and the coating, so reducing it will noticeably flatten the flavor. If you must reduce sodium, cut it to 1 ½ tbsp total, but taste the mixture before breading the potatoes.