Panko Crispy Potato Wedges Recipes

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CRISPY POTATO WEDGES

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Provided by Tatiana

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8



Crispy Potato Wedges image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g

2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

CRUNCHY POTATO WEDGES

Make and share this Crunchy Potato Wedges recipe from Food.com.

Provided by CaribbeanQueen

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6



Crunchy Potato Wedges image

Steps:

  • Pre-heat oven to 400 degrees.
  • Slice un-peeled potatoes vertically into 1/4's or 1/8's.
  • Combine the butter, garlic, paprika and cayenne. Mix well.
  • Dip potatoes in butter mixture.
  • Put panko in a pie plate.
  • Put the butter coated potatoes in the panko. Coating well on all sides.
  • Place on lightly oiled baking sheet.
  • Sprinkle liberally with salt.
  • Bake for 55 minutes or until done.
  • Drizzle with left-over butter while baking.
  • Sprinkle with additional paprika before serving.

Nutrition Facts : Calories 288.2, Fat 16.4, SaturatedFat 10, Cholesterol 40.7, Sodium 244.7, Carbohydrate 31.8, Fiber 2.6, Sugar 2, Protein 4.4

4 baking potatoes, scrubbed and dried
1/2 cup butter, melted
2 garlic cloves, pressed
1 teaspoon hot paprika
cayenne pepper, to taste
1 cup panko breadcrumbs (must be Panko!)

CRISPY, CRUNCHY PANKO BAKED POTATO FRIES

I love crunchy fries and love panko bread crumbs. So I came up with a idea for a coating for crispy crunchy fries today when I was working with panko breading. Ingredients can be mixed up with your favorite seasonings. Also can be deep fried as well as baked.

Provided by Marsha D.

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Crispy, Crunchy Panko Baked Potato Fries image

Steps:

  • Preheat oven or deep fryer to 350'.
  • Add flour onto wax paper or a bowl and set aside.
  • Combine in a bowl or pan, panko breadcrumbs,salt,pepper,parmesan cheese, and seasoning salt. Set aside.
  • Combine in another bowl or pan, eggs and whipping cream or milk. Set aside.
  • Cut potato into potato wedges or regular french fry shape. (I leave the potato peeling on).
  • Dip fries into flour then into egg mixture and then into breadcrumb mixture.
  • Place on a lightly greased baking sheet and baked for 30 minutes or until done.
  • Turn halfway through baking.
  • NOTE: If frying -- add coated fries to deep fryer and fry 10-15 minutes or until browned and tender.

Nutrition Facts : Calories 450.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 111.2, Sodium 1025.8, Carbohydrate 79.5, Fiber 5.4, Sugar 4.4, Protein 15.7

2 cups panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon parmesan cheese
1 teaspoon johnny's seasoning salt
1 cup all-purpose flour
2 eggs, slightly beaten
1 tablespoon whipping cream or 1 tablespoon milk
1 large russet potato
oil, for frying (optional)

CRISPY POTATO WEDGES

Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)

Provided by ellie_

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7



Crispy Potato Wedges image

Steps:

  • Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
  • Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
  • Roll potato wedges in seasoned butter.
  • Place potato wedges on a cookie sheet.
  • Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
  • Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
  • Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

Nutrition Facts : Calories 276.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 644.8, Carbohydrate 43, Fiber 3.7, Sugar 2.7, Protein 6

5 baking potatoes
1/4 cup butter
2 tablespoons fresh rosemary, chopped
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups panko breadcrumbs (Japanse bread crumbs)

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