Crunchy Potato Logs
Get ready to elevate your snack game with these irresistible Crunchy Potato Logs! Perfectly golden and packed with bold flavors, these crispy, breaded potato wedges are seasoned with a savory blend of garlic powder, paprika, and black pepper. Boiled to tenderness, then dipped in a triple-layer coating of flour, eggs, and breadcrumbs, each bite delivers the perfect combination of soft, fluffy potato interior and satisfyingly crunchy exterior. Quick to make in under an hour and versatile enough to pair with your favorite dipping sauces, this recipe is a must-try for game day spreads, casual dinners, or indulgent snack cravings. Garnished with fresh parsley for a pop of color, these deliciously crunchy potato logs promise to be a crowd-pleaser at any gathering.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 2 large Eggs
- 3 tablespoons Milk
- 3 cups Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the Russet potatoes and cut them into thick, long wedges, approximately 3–4 inches in length.
Place the potato wedges in a pot of salted water, bring to a boil, and cook for 6–7 minutes until just tender but not falling apart. Drain and allow the potatoes to cool slightly.
While the potatoes cool, prepare three bowls for dredging: In the first bowl, mix flour, garlic powder, paprika, 1 teaspoon of salt, and black pepper. In the second bowl, whisk the eggs and milk together. In the third bowl, spread the breadcrumbs evenly.
Heat the vegetable oil in a deep-fryer or large, deep skillet over medium-high heat to 350°F (175°C).
Once the potatoes are cool enough to handle, coat each wedge in the seasoned flour, then dip it into the egg mixture, and finally roll it in the breadcrumbs, pressing gently to ensure the coating adheres.
Carefully place the breaded potato logs into the hot oil in small batches to avoid overcrowding. Fry for 4–5 minutes or until golden brown and crispy, flipping occasionally for even cooking.
Remove the fried potato logs using a slotted spoon and drain on a paper towel-lined plate. Sprinkle with the remaining 0.5 teaspoon of salt while still hot.
Repeat with the rest of the potato wedges until all are cooked.
Serve warm, garnished with freshly chopped parsley if desired, and pair with your favorite dipping sauces such as ketchup, ranch, or sour cream.
Nutrition Facts
Calories |
7579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 644.8 g | 827% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 403.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 445.0 g | 162% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 24.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 379 mg | 29% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 7155 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
