I perfected Coated Potato Wedges with a surprising pantry ingredient that creates ultra-crispy edges and a subtle spicy kick.

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I always chase that first perfect crunch, and these Crackling Crunchy Potato Wedges hit it every time. They look like Crispy Wedge Fries but with a harder edge, like someone turned up the texture dial.

Panko breadcrumbs and smoked paprika give each bite a snap, so even a big wedge still breaks loud. Theyre not delicate, they demand a napkin and friends, and yes they remind me of Crunchy Fries you find at fairs, only smarter.

If you like loud textures and a little heat, these will make you rethink fries.

Ingredients

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Potatoes bring starch, fiber and comfort, hearty carbs that keep you full.
Panko adds extreme crunch, light texture and no greasy sogginess.
Cornstarch dries surface for extra crisp, works like a thin coating.
Baking powder lifts edges, makes pockets of air, crispier wedges.
Smoked paprika gives warm smoky flavor, not hot, very cozy.
Egg helps coatings stick, you can skip it if vegan.
Parmesan adds nutty salty depth, golden color and extra taste.
Neutral oil browns evenly, encourages crunch without weird flavors.
Garlic powder brings punchy savory notes, simple way to boost flavor.

Ingredient Quantities

4 large russet potatoes (about 2 pounds), unpeeled

2 tablespoons cornstarch

1 tablespoon all purpose flour

1 cup panko breadcrumbs for extra crunch

3 tablespoons vegetable oil or other neutral oil

1 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large egg optional

2 tablespoons grated Parmesan cheese optional

Fresh parsley optional

Extra oil or cooking spray optional

How to Make this

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1. Preheat oven to 425°F (220°C) and put a rimmed baking sheet in to heat while you work; line a second sheet with parchment or lightly oil it for cooking later.

2. Wash the 4 large russet potatoes and cut each into even wedges, leave the skins on. Put wedges in a big bowl of cold water and soak at least 30 minutes to pull out starch, or longer if you got the time.

3. Drain the potatoes and pat them bone dry with towels. This step is critical or the coating wont stick and they wont get super crispy.

4. In a large bowl mix 2 tablespoons cornstarch, 1 tablespoon all purpose flour, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

5. If using the egg: beat 1 large egg with about 1 tablespoon water and toss the dry, dried wedges in it so they’re lightly coated. If you skip the egg, toss wedges with 2 tablespoons vegetable oil to help the dry mix adhere. Then toss the wedges in the seasoned cornstarch mixture until evenly coated.

6. In a shallow bowl mix 1 cup panko breadcrumbs with the optional 2 tablespoons grated Parmesan if you want that nutty tang. Press each coated wedge into the panko so it sticks, or press the panko onto wedges on the baking sheet. Use the remaining 1 tablespoon oil to lightly drizzle or spray over the panko for faster browning.

7. Arrange wedges spaced apart on the hot, lined baking sheet so they arent touching. Overcrowding kills crispness. Bake at 425°F for about 30 to 35 minutes, flipping once halfway through, until deep golden and crunchy.

8. For an extra crunch hit, turn the broiler on high for 1 to 2 minutes at the end but watch them close cause they can burn fast.

9. Remove from oven, sprinkle with chopped fresh parsley and a little extra grated Parmesan if using, season to taste and let sit a minute so the coating firms up.

10. Serve hot with your favorite dip. Leftovers re-crisp great in a hot oven or air fryer for a few minutes.

Equipment Needed

1. Oven plus two rimmed baking sheets (one to preheat, one lined with parchment or lightly oiled)
2. 2 large bowls (one for soaking the wedges, one for the cornstarch/flour mix)
3. Cutting board and a sharp chef’s knife to cut the potatoes
4. Colander and clean towels or paper towels to drain and pat the potatoes bone dry
5. Measuring cups and spoons for the cornstarch, flour, spices and oil
6. Whisk or fork (to beat the egg) and a shallow bowl for the egg or oil coating
7. Shallow plate or bowl for the panko (and a spoon to press crumbs on)
8. Tongs or a spatula for flipping, plus oven mitts and a timer so you dont burn them

FAQ

Q: How do I get these wedges super crispy? A: Parboil the wedges 5 to 7 minutes till they just start to get tender, drain and let them dry well, then toss in cornstarch, flour, baking powder and seasonings. Coat with panko and a little oil, spread out on a hot 425°F (220°C) sheet pan so they dont touch, and bake 35 to 45 minutes flipping once. Don't overcrowd the pan, and use convection if you got it for extra crisp.

Q: Can I make these in an air fryer? A: Yes. Preheat to about 375°F (190°C), arrange wedges in a single layer, spray or brush lightly with oil and cook 15 to 25 minutes shaking or turning halfway. You might need to do batches so they crisp up instead of steaming.

Q: Do I need the egg and Parmesan? A: No, both are optional. The egg helps the panko stick and makes a firmer crust, Parmesan adds savory flavor. If you skip the egg, use a bit more oil or a light coating of mustard or mayo to help the crumbs stick.

Q: Is this recipe gluten free? A: Not as written because panko and all purpose flour have gluten. Swap in gluten free panko or crushed gluten free cereal and use a gluten free flour or extra cornstarch and you're good. Always check labels on seasonings and Parmesan just in case.

Q: How do I store and reheat leftovers? A: Keep cooled wedges in an airtight container in the fridge up to 3 days. Reheat on a sheet pan at 400°F (200°C) for 8 to 12 minutes or pop them in the air fryer for 5 to 8 minutes so they get crispy again. Avoid the microwave or they'll go soggy.

Q: Can I change the seasoning or double the recipe? A: Yep. Swap smoked paprika for chili powder, add lemon zest or rosemary, or toss with taco seasoning. If you double, use two pans or bake in batches so they dont steam each other, and increase baking time a little if the oven is very full.

Crackling Crunchy Potato Wedges Recipe Substitutions and Variations

If you dont have cornstarch: swap 1:1 with potato starch or arrowroot for the same super-crisp finish, or use all purpose flour at about 1.5x but expect a bit less crunch.
No panko? Crush cornflakes or plain tortilla chips in a bag for extra crunch, or use regular breadcrumbs if thats all youve got, use the same volume.
No egg: use 3 tablespoons buttermilk or plain yogurt to help crumbs stick, or 3 tablespoons aquafaba for a vegan option, or just toss wedges with a little oil plus extra cornstarch and the crumbs will cling.
No baking powder: mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to equal 1 tsp baking powder, or skip the leavening and add 1 tsp extra cornstarch for more surface crisp.

Pro Tips

1) Dont skimp on the drying. After soaking, pat wedges until theyre bone dry, then let them sit on a wire rack for 10 minutes — any extra surface moisture will steam the coating and make them soggy.
2) Toast the panko briefly in a dry skillet before using it, or mix in a tablespoon of melted butter or oil with the panko — it browns faster and stays crunchier longer.
3) Press the panko on firmly, dont just roll them through; use your palm to compact the crumbs so they cant fall off, especially at the thicker ends.
4) Cook on a wire rack set over the baking sheet or on a preheated hot sheet for quicker crisping, and re-crisp leftovers in a hot oven or air fryer instead of the microwave so they dont go limp.