Crispy Southern-Style Potato Wedges

Perfect! Here’s a complete, easy-to-follow recipe for those Crispy Southern-Style Potato Wedges like in your photo:

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Crispy Southern-Style Potato Wedges

Ingredients:

• 4 large potatoes, peeled and cut into thick wedges
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt & pepper to taste
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 2–3 tbsp grated Parmesan (optional, for extra flavor)
• Cooking oil for frying (or spray for oven baking)
• Fresh parsley, chopped (for garnish)
• Your favorite dipping sauce (optional)

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Instructions:

1. Prep potatoes:
   • Boil potato wedges in salted water for 5–6 minutes until slightly tender but not falling apart. Drain and let them cool.
2. Set up coating station:
   • Bowl 1: Flour + garlic powder + onion powder + paprika + salt + pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: Panko breadcrumbs + Parmesan
3. Coat the potatoes:
   • Roll each wedge in the flour mixture → dip in egg → coat in panko mixture. Press lightly to help it stick.
4. Cook:
   • Frying method: Heat oil in a deep pan or skillet to 350°F (175°C). Fry wedges in batches 3–4 minutes per side until golden and crispy. Drain on paper towels.
   • Oven method: Preheat oven to 425°F (220°C). Place wedges on a parchment-lined baking sheet, spray lightly with oil, bake 25–30 minutes, flipping halfway.
5. Serve:
   • Sprinkle with fresh parsley. Serve hot with your favorite dipping sauce.

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💡 Chef’s tip: For extra crunch, toss the boiled potatoes in a tiny bit of cornstarch before coating—they come out super crispy!

If you want, I can also give a Southern Fried Chicken-style batter version that makes them even crispier and more golden like in restaurants.

Do you want me to do that?