Crispy Potato Wedges – a delicious recipe with russet potatoes, butter, sweet paprika, salt, fresh coarse ground black pepper, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook potatoes in a large pot of boiling salted water just just tender, about 25 minutes.
2
Drain and cool.
3
Can make 1 day ahead and chill.
4
Peel potatoes and cut each into 6 long wedges.
5
Melt butter in large skillet; remove from heat.
6
Mix paprika, salt, and pepper.
7
Roll each potato wedge in seasoned butter to coat.
8
Place potatoes on large rimmed baking sheet.
9
Add 1 1/2 cups panko to butter in skillet and stir until crumbs are evenly coated.
10
Roll potatoes in crumb mixture, pressing crumbs to adhere.
11
Return potatoes to same baking sheet.
12
Preheat oven to 350 degrees.
13
Bake potatoes uncovered until heated through and crumb coating is crisp, about 45 minutes.
14
Arrange on platter.
358
kcal
Calories
14
g
Fat
51
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 large russet potatoes, ¼ cup butter, 2 teaspoons sweet paprika, 1 teaspoon salt, and more.
Yes, Crispy Potato Wedges falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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