Potato Wedges

Ingredients

• 1 medium–largepotato
• 1egg, beaten
• 1 tspgaram masala
• 1 cube (optional)chicken-flavoured seasoning
• 110 g (1 cup)breadcrumbs
• to tastesalt
• for fryingoil
• a littlewater

Instructions

1. 1

   Cut and fry

   Cut the potato into finger-shaped pieces and fry them for 2–3 minutes.

2. 2

   Season the potatoes

   Mix a little water with salt and sprinkle it over the potatoes as they fry.

3. 3

   Beat the egg

   Beat the egg well in a bowl.

4. 4

   Season the egg

   Stir the garam masala and chicken-flavoured seasoning into the beaten egg.

5. 5

   Coat the wedges

   Dip the fried potato pieces in the egg mixture, then coat them with breadcrumbs.

6. 6

   Fry until golden

   Fry the coated potato pieces until golden brown.

7. 7

   Serve hot

   Serve straight away with sweet chilli sauce or tomato ketchup.

What are potato wedges?

Potato wedges are pieces of potato cooked until tender inside and crisp outside. This version cuts the potato into finger-shaped pieces and gives them a spiced egg and breadcrumb coating.

The recipe combines a familiar fried potato snack with garam masala and, optionally, chicken-flavoured seasoning. The two-stage frying helps cook the potato first, then crisp its coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 13g protein, 75g carbs, 17g fat.

The potato and breadcrumbs provide most of the carbohydrates, while the frying oil and egg contribute much of the fat. The egg and breadcrumbs also provide some protein; the optional seasoning cube and salt can add sodium. Pair a portion with vegetables or salad for a more varied plate.

Choosing the potato

Potato: A medium–large potato provides the base for two portions. Cut it into pieces of similar thickness so they cook at a similar rate.

Breadcrumbs: The crumbs form the crisp outer layer. Keep them in a shallow dish so the dipped potato pieces are easy to coat.

Building the flavour

Garam masala: Stir it into the beaten egg so the spice is distributed across the coating. The recipe also allows for a chicken-flavoured seasoning cube, but this is optional.

Salt: Mix it with a little water and sprinkle it over the potatoes while they fry. Add it to taste, bearing in mind that the seasoning cube may also be salty.

Coating without clumps

Egg dip: Beat the egg well before adding the spices, so the mixture is even and can coat the potato pieces.

Breadcrumb layer: Let excess egg drip off each piece before rolling it in the crumbs. A light, even coating is less likely to fall away in the pan.

Frying for a crisp finish

First fry: Cook the cut potato pieces for 2–3 minutes, as directed, before seasoning and coating them. This initial fry starts the cooking process.

Final fry: Fry the crumb-coated pieces until golden brown. Keep an eye on their colour; the coating can brown before thicker pieces are cooked through.

Serving ideas

Serve the wedges hot, as the recipe suggests, with sweet chilli sauce or tomato ketchup. They work as a snack or alongside a simple meal.

For a more balanced plate, pair them with a fresh salad or cooked vegetables. A yoghurt-based dip is another option if you want something cooler alongside the crunchy coating.

Recipe notes & tips

• Cut the potato into evenly sized finger shapes for more consistent cooking.
• Beat the egg thoroughly so the garam masala and optional seasoning are spread through it.
• Shake off excess egg before adding breadcrumbs to help keep the coating neat.
• Fry in batches if needed so the pieces have room to brown.
• Serve as soon as possible after frying for the crispiest coating.

Variations

• Skip the seasoning cube: Leave it out for a simpler garam masala flavour.
• Change the spice: Add a little chilli powder to the egg mixture for more heat.
• Use panko: Swap in panko breadcrumbs for a coarser, crunchier coating.
• Try another dip: Serve with a yoghurt dip instead of sweet chilli sauce or ketchup.
• Add herbs: Mix finely chopped fresh coriander into the egg for a fresh note.

Common mistakes to avoid

• Uneven pieces: Cut the potato to a similar thickness so pieces cook at a more even pace.
• Wet coating: Let excess egg drip off before pressing the potato into the breadcrumbs.
• Loose crumbs: Coat each piece evenly and handle it gently as it goes into the pan.
• Too-dark coating: Watch the wedges closely during the final fry and remove them once golden brown.
• Crowded pan: Fry in batches if the pieces are packed tightly, so they can brown rather than steam.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions