Here’s a simple recipe for egg-coated, oven-baked potato wedges:
Ingredients
- 4 medium potatoes (Russet or Yukon Gold work well)
- 2 large eggs
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil or cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Potatoes: Wash and scrub the potatoes. Cut them into wedges (about 6-8 wedges per potato).
- Boil the Wedges: Place the wedges in a pot of salted water and bring to a boil. Cook for about 5-7 minutes, until they’re just tender but not fully cooked. Drain and let them cool slightly.
- Prepare the Coating:
- In a bowl, whisk the eggs until well beaten.
- In another bowl, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
- Coat the Wedges: Dip each potato wedge into the beaten eggs, letting the excess drip off. Then coat them in the breadcrumb mixture, pressing lightly to adhere.
- Bake: Arrange the coated wedges in a single layer on the prepared baking sheet. Drizzle with olive oil or spray lightly with cooking spray.
- Bake Until Golden: Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Serve: Remove from the oven and let cool slightly. Serve with your favorite dipping sauce!
Enjoy your crispy, egg-coated potato wedges!
