Crispy Egg-Coated Oven-Baked Potato Wedges

Directions

1. Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Wash the potatoes thoroughly and pat them dry. Leave the skins on for extra texture, flavor, and nutrients.
3. Cut the potatoes into evenly sized wedges to ensure they bake at the same rate.
4. In a large bowl, crack the eggs and whisk until fully combined and slightly frothy.
5. Add salt, black pepper, paprika, and garlic powder to the eggs. Whisk again so the seasoning is evenly distributed.
6. Add the potato wedges to the egg mixture and toss until every wedge is well coated. The egg should cling lightly to the surface.
7. Arrange the wedges in a single layer on the prepared baking sheet, making sure they do not touch each other. This helps them crisp up instead of steaming.
8. Bake for 25–30 minutes, flipping the wedges halfway through. They’re ready when golden brown, crisp on the outside, and tender inside.
9. Remove from the oven and let rest for a few minutes before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes
Servings: 4
Difficulty: Easy

Variations & Substitutions

• Add dried herbs like oregano, thyme, or rosemary for extra aroma and flavor.
• Sprinkle grated Parmesan over the wedges during the last 5 minutes of baking for a cheesy twist.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter, nutrient-rich version.
• Add a pinch of chili powder or cayenne if you like a bit of heat.

Serving Suggestions