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Breaded Potato Wedges

Breaded potato wedges are russet potatoes cut into wedges, coated in egg and cornflakes, then double‑fried until crisp.

From the Wikibooks Cookbook · 9 ingredients
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Why it works: Potato and garlic are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,517 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Breaded Potato Wedges

Time3–4 minutes

Ingredients

Directions

Coat

  1. Combine eggs with seasoning.

  2. Dip potatoes into egg mixture, then dredge in cornflakes.

  3. Let rest 2–3 minutes.

First fry

  1. Heat oil to 350°F.

  2. Fry wedges in batches if needed, 3–4 minutes or until limp.

  3. Drain on a cooling rack set above a baking pan.

Second fry and serve

  1. Heat oil to 375°F.

  2. Fry wedges again until golden brown and crispy.

  3. Drain again on the same rack.

  4. Serve warm.

Nutrition, whole recipe (rough)

376Calories
11 gProtein
20 gFat
41 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Russet potatoes
Starchy interior turns fluffy while the outside fries to a crisp shell.
Eggs
Bind the cornflake coating so it adheres to the potato wedges.
Cornflakes
Form a crunchy, browned coating once fried.
Minced garlic
Adds aromatic flavour that carries through the fried coating.

The step that matters

Second fry at 375°F until golden. The first fry at 350°F cooks the interior until limp. The hotter second fry drives off surface moisture and browns the coating, which is what makes the wedges crisp rather than greasy or soft.

Swap the garlic

How well each one fits the dish's main ingredients (potato, pepper, egg):

  1. Parsleyfits better
  2. Dillfits better
  3. Nutmegfits better
  4. Garlicthe original

Fit is the average pairing score against potato, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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