Breaded Potato Wedges

PIn it

Introduction

These potato wedges get their crunch from a cornflake crust and their flavor from a spiced egg coating, then finish with a two-stage fry that yields a tender interior and shatteringly crisp exterior. The double-fry method—first at 350°F to cook through, then at 375°F to brown—ensures you won’t bite into a raw center. Serve them warm alongside a dipping sauce or as a side to grilled meat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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

Herb-forward version: Add 1 tbsp dried oregano and 1 tbsp dried thyme to the egg mixture. This brings an earthy note that pairs well with garlic mayo for dipping.

Panko crust: Replace the crushed cornflakes with panko breadcrumbs for a lighter, airier crunch. The coating will be less dense but equally golden.

Cajun kick: Increase cayenne to 2 tbsp and add ½ tsp garlic powder and ½ tsp onion powder to the seasoning mix. Skip the minced garlic in the egg for a cleaner heat.

Parmesan finish: After the second fry, toss the hot wedges with 3 tbsp grated Parmesan and ½ tsp garlic powder while still on the rack. The heat will set the cheese onto the surface.

Lower-spice version: Cut cayenne to ¾ tbsp and reduce black pepper to 1 tbsp if you’re serving to heat-sensitive eaters. Smoked paprika can stay at full strength for flavor without bite.

Tips for Success

Don’t skip the rest period. The 2-3 minute sit after dredging allows the cornflake coating to bond with the egg and adhere during frying, reducing loose crumbs in your oil.

Check oil temperature with a thermometer. The two-stage fry relies on precise heat. At 350°F the wedges soften inside; at 375°F they crisp outside. Too low and they absorb oil; too high and they burn before cooking through.

Fry in batches and don’t crowd the pan. Overcrowding drops oil temperature and steams the potatoes instead of frying them. Leave space between each wedge.

Use a cooling rack, not paper towels. The rack allows air circulation underneath, keeping the bottom crispy. Paper towels trap steam and soften the underside.

Serve immediately. Potato wedges are best eaten within 10 minutes of the second fry. They’ll stay warm for up to 20 minutes but texture declines as they cool and moisture migrates back into the crust.

Storage and Reheating

Reheat in a 375°F oven on a baking sheet for 8–10 minutes, uncovered, until heated through and the crust re-crisps. Microwave will make them soggy and is not recommended. Stovetop reheating in a shallow pan over medium heat also works in a pinch, turning once, about 5 minutes total.

FAQ

Can I cut the potatoes ahead of time? Yes, but soak cut wedges in cold water for up to 4 hours to prevent browning and to remove excess starch, which helps them crisp. Drain and pat very dry before coating.

What oil should I use? Use a neutral oil with a high smoke point: vegetable, canola, or peanut oil all work. Avoid olive oil, which will smoke at these temperatures.

Why do some wedges fry faster than others? Wedge thickness varies even from the same potato. Thinner ones cook faster in the second fry. Sort by size if you have time, or remove thinner wedges a few seconds early to prevent over-browning.

Can I bake these instead of frying? Baking will not replicate the crispy exterior; you’ll get a soft, crumbly crust. The double-fry method is essential to the recipe’s appeal.