Whole30 Breaded Potato Wedges
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Whole30 Breaded Potato Wedges - Gluten-free, dairy-free, paleo, nut-free. EASY family-friendly and kid-approved side.

These Whole30 Breaded Potato Wedges are possibly the most delicious homemade fries your family will absolutely love! When I was pregnant, I often craved the breaded potato wedges from KFC. I went through the drive-thru on a regular basis to get that crispy, flavorful potato wedge. I was determined to create a nutritious copycat version. I’m thrilled to say I’ve done it!

Why We Love These Whole30 Breaded Potato Wedges

My Whole30 Breaded Potato Wedges are gluten-free, dairy-free, Paleo, and nut-free. Plus, I include a method to bread these potato wedges that does NOT involve breading them one or two at a time. No one has time for individual breading! 

Plus, I included 3 ways to cook these wedges. Cook them in the air fryer, on the stove, or in the oven. Love that there are so many cooking options depending on your preference and time. 

Budget-friendly Option

Whole30 Breaded Potato Wedges are budget-friendly, as are all the recipes in my Cookbook. Potatoes are one of the most budget-friendly side dishes! Here’s the breakdown of what the price looks like for this side, using pricing of ingredients from my local Walmart. You can make a batch of these that serves 4 for less than the cost of buying a fry at your local fast-food restaurant!

  • Breaded Potato Wedges = $1.75
    • Russet Potatoes – $0.71
    • Eggs – $0.26
    • Compatible flour – $0.60
    • Seasonings – $0.18

Ingredients

  • Russet potatoes – I use russets as they are usually the most budget-friendly and crisp up beautifully. 
  • Large egg – I do not have a way to make these egg-free, the egg is essential for making the batter stick.
  • Tapioca, arrowroot, or potato starch or flour – In Paleo baking or for thickening a sauce, these flours do not behave the same. However, for breading these potato wedges, any of them work well. Use whichever is most accessible to you! I get my tapioca flour from the bulk bins at Winco. You can also find it easily on Amazon here. Or, find arrowroot flour here on Amazon or potato starch here on Amazon
  • Seasoned salt – If you are on a Whole30, be sure to double-check the ingredients on your seasoned salt. Many of them unfortunately have dextrose or other forms of unallowed added sugar. Can’t find a compatible seasoned salt? You can make your own with a recipe like this one
  • Ground black pepper
  • Paprika
  • High heat cooking oil, if shallow pan frying
  • Cooking oil spray, if cooking in the oven or air frying

 

This recipe is a sample from my cookbook Whole Food for Your Family, which has 100+ budget- and family-friendly recipes. You can learn more or grab a copy of my cookbook HERE!

whole food cookbook

Whole30 Breaded Potato Wedges

Autumn @wholefoodfor7
Gluten-free, dairy-free, paleo, nut-free. EASY family-friendly and kid-approved side.
5 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 205 kcal

Ingredients
 

  • 1 1/2 pounds russet potatoes
  • 1 large egg
  • 1/2 cup tapioca or arrowroot flour, or potato starch
  • 1 tablespoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon paprika
  • Optional if shallow pan frying: 1/2 cup high-heat oil of choice, such as coconut or avocado oil
  • Optional if cooking in oven or air fryer: Cooking oil spray

Instructions
 

  • If baking, preheat the oven to 400F and line a baking sheet with parchment.
  • Fill a medium bowl with cold water. Cut the potatoes into wedges, placing into cold water as you cut. When done cutting, drain the water and rinse the potatoes with additional cold water. Pat the potatoes dry.
  • In a large bowl, beat the egg and combine with potatoes until coated. Transfer potatoes to a colander to drain off any excess egg. Set aside.
  • In another large bowl, combine the flour, salt, pepper, and paprika. Add the egg-coated potatoes to the flour mixture and combine well by stirring.
  • STOVE: In a medium saucepan, heat the oil over medium heat. When the oil is hot, add the fries in a single layer, you will need to do this in batches. Cook for 5 mintues on each side until golden, then transfer to a paper towel-lined plate. Repeat with the remaining potatoes.
  • OVEN: Lay prepared potatoes on lined baking sheet in single layer. Spray generously with cooking oil spray. Cook for 20 minutes, flip, then cook for 10-15 minutes more, until potatoes are crispy.
  • AIRFRYER: Place breaded fries in airfryer basket. Spray generously with cooking oil spray. Airfry at 350F for 7 minutes, flip or stir, and then airfry for 8 minutes more, until crispy.
  • We love them paired with my Date Mustard sauce! Freeze cooked fries in a sealed container for up to 3 months.

Notes

Nutrition information does not include cooking oil, as these can be cooking in a variety of cooking methods.

Nutrition

Calories: 205kcalCarbohydrates: 44gProtein: 5gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 1771mgPotassium: 750mgFiber: 3gSugar: 1gVitamin A: 440IUVitamin C: 10mgCalcium: 33mgIron: 2mg
Keyword budget-friendly, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo
Tried this recipe?Let us know how it was!

22 Comments

  1. 5 stars
    Autumn’s potato wedges are my go to- crispy on the outside and creamy on the inside. Even my most particular eater loves these. And the incredible honey mustard dipping sauce…it’s fantastic on everything. So delicious!

    Reply
    • I’m so happy these are a family hit and even win over the picky eater! And big YES to pairing them with my date mustard…YUM. Thanks for the review Camille!

      Reply
  2. 5 stars
    I just made these for the first time tonight and what a HIT!!! They have the perfect amount of seasoning and so crispy. I made mine in the oven. My husband loved them and said they are amazing, better than any we have tried anywhere by far!! DELICIOUS!!

    Reply
    • I’m so happy you gave this recipe a try and it was a fast hit! Awesome that they were a win, love it. Thank you for the review!

      Reply
  3. 5 stars
    These are amazing! We have them regularly, I’ve even used sweet potatoes and those turned out great. Used both the oven method and air fryer and both methods are delicious, as are so many of your recipes, so glad I bought your book!

    Reply
    • WAHOO! I’m so glad these are ones you use on the regular and I totally need to try them with sweet potatoes – yum! And thanks for grabbing my cookbook – I’m thrilled you have and enjoy it. 🙂

      Reply
  4. 5 stars
    Easy and quick side that’s super family friendly. Kids loved it! You probably already have the ingredients on hand.

    Reply
    • Yes! Love that the ingredients are basic, the recipe quick, but the results delicious. So glad your family loved these! Thanks for the review 🙂

      Reply
  5. 5 stars
    These are excellent! Crispy on the outside but sod on the inside with the perfect amount of seasonings. Make the date mustard and you won’t be sorry.

    Reply
    • YES, love the crispy outside and soft inside. So happy you found the texture and flavor of these spot on. Thank you!

      Reply
  6. 5 stars
    My son would eat these every night if given the option!!! So good!

    Reply
    • I love it! Kid wins are the best! And my boys would be right there with him – they definitely can’t get enough of these. Thanks for the review!

      Reply
  7. 5 stars
    What a way to treat yourself! Good and good for you! You’d never know you’re getting good, fresh ingredients when you bite into these! Change it up with your dipping sauce and it’s like a whole new experience! Autumn knocked it out of the park with these!

    Reply
    • We adore these – I’m so glad you do too! Whole foods but still SO dang delicious. And heck yeah to rocking all the difference sauces. Thank you for the review!

      Reply
  8. Just made these last night and they were a HUGE hit. I used the oven method and they still came out perfect. I doubled the recipe, and did spray and turn a couple more times than suggested but they cooked up fast and crispy!

    Reply
    • WOOT WOOT that they were a hit! Thanks for letting us know you sprayed and turned a little extra for extra crispy, and love that the oven method was a winner for you. Thank you for the review!

      Reply
  9. 5 stars
    I am obsessed with all things potatoes, and these baked Potato Wedges are so easy and delicious. The breading adds an extra crispy crunch, while keeping them Whole30 compatible. I love these!

    Reply
    • I mean, you are someone who *knows* potatoes and I’m thrilled you love these Potato Wedges! Big YES to the crispy outside giving them extra deliciousness. Thanks for the review!

      Reply
  10. 5 stars
    Tastes like you are being naughty and indulgent!! SO good!!

    Reply
    • I love a great potato recipe! So happy you loved this one, thank you!

      Reply
  11. 5 stars
    These potato wedges are so good! Great flavor nice and crispy, I cook mine on the stovetop in coconut oil.
    I love them with Autumn’s date mustard sauce.

    Reply
    • So happy you loved them! Thank you for the review, I appreciate it!

      Reply

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