Ah! I see exactly what you mean—these look like crispy, golden potato wedges or fingers, probably coated in a crunchy seasoned breadcrumb crust. Here’s a recipe to make them just like that:
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 paprika
Salt & pepper to taste
2 large eggs, beaten
2 cups panko breadcrumbs (for extra crunch)
2–3 tbsp grated Parmesan (optional, for flavor)
Cooking oil for frying (or for air fryer/oven)
Optional: chopped parsley for garnish
Instructions:
Prepare potatoes: Boil potato wedges in salted water for 5–6 minutes until just tender but not falling apart. Drain and let them cool slightly.
Roll each potato wedge in flour, then dip in egg, then coat in panko mixture. Press gently to stick.
Cook:
Frying: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry wedges in batches for 3–4 minutes per side until golden and crispy.
Oven method: Preheat oven to 425°F (220°C). Place coated wedges on a baking sheet lined with parchment, spray lightly with oil, and bake 25–30 minutes, flipping halfway through.
Serve: Sprinkle with parsley and serve hot with your favorite dipping sauce (like a spicy mayo, ranch, or ketchup).
💡 Pro tip: For extra flavor, mix a pinch of smoked paprika or cayenne into the breadcrumbs.
If you want, I can also give you a super crispy version like in the photo that stays crunchy for hours, perfect for dipping.
