Name: KFC Potato Wedges Recipe
Prep time: 40 min
Cook time: 20 min
Ingredients: 2½ lb russet potatoes (scrubbed); 2 tsp kosher salt; 1 tsp black pepper; 1½ tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp cayenne pepper (optional for heat); ½ tsp dried thyme (or oregano); 3 tbsp all-purpose flour; 2 tbsp cornstarch; 2 tbsp vegetable oil (plus extra for frying/baking/air-frying); Neutral frying oil (canola, peanut, or vegetable)

When it comes to crave-worthy sides that pair perfectly with burgers, fried chicken, or a casual game-day spread, few things hit the spot like golden, crispy wedges. Inspired by the iconic flavors of a world-renowned chicken chain, this KFC Potato Wedges Recipe captures that irresistible blend of crunchy exterior, fluffy interior, and savory seasoning. Whether you’re aiming to recreate a fast-food favorite at home or elevate your potato game for friends and family, this comprehensive guide will walk you through everything you need—from ingredient selection to plating suggestions—to achieve wedges that taste as good (or better!) than takeout.

Why You’ll Love This Recipe

Authentic Flavor: This KFC Potato Wedges Recipe mirrors the beloved spice profile of the original, combining paprika, garlic, onion, and a hint of heat.
Customizable Method: Whether you prefer deep-fried, oven-baked, or air-fried, you’ll find detailed instructions for each technique.

Make-Ahead Friendly: Prep your wedges in advance, then finish them off just before serving for maximum crispness.
Kid-Approved & Crowd-Pleaser: Perfect for family dinners, parties, or casual gatherings where everyone reaches for “just one more.”

Ingredients & Pantry Staples

To serve 4–6 people as a side, gather the following:

Potatoes
- 2½ pounds (about 6 large) russet potatoes, scrubbed and cleaned
Seasoning Mix
- 2 tsp kosher salt
- 1 tsp black pepper
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust for heat preference)
- ½ tsp dried thyme or oregano (optional, for herbaceous note)
Coating & Binding
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (plus extra for frying or brushing)
Frying Medium (if deep-frying)
- 4–5 cups neutral oil (canola, peanut, or vegetable oil)
Optional Add-Ins
- 1 tsp smoked salt instead of kosher salt
- ¼ tsp white pepper in place of black pepper
- A pinch of ground cumin for warmth

Chef’s Note: While russets deliver that classic fluffy interior, you can swap up to half the batch for Yukon Golds for a creamier texture.

Essential Equipment

Cutting Board & Chef’s Knife: Sharp blade for clean, uniform wedges.
Large Bowl & Colander: For soaking and draining.
Baking Sheet & Wire Rack: If baking or air-frying, to ensure even air circulation.

Deep Saucepan or Dutch Oven: If frying, heavy-bottomed for temperature stability.
Instant-Read Thermometer: Critical for oil temperature and doneness checks.
Tongs & Slotted Spoon: For easy handling of hot wedges.

Step-by-Step Preparation

4.1 Selecting and Cutting Potatoes

Choose Uniform Sizes
- Look for potatoes of similar diameter so they cook evenly.
Trim and Halve
- Cut each potato in half lengthwise.
Quartering
- Place the flat side down and slice each half into 3–4 wedges, depending on potato width. Aim for ½-inch thickness for the perfect balance of crisp and tender.

4.2 Soaking and Drying

Why Soak?
- Soaking in cold water for at least 30 minutes removes surface starch, preventing clumping and promoting crispiness.
Step-by-Step
1. Place wedges in a large bowl of cold water.
2. Let rest for 30–60 minutes in the refrigerator.
3. Drain in a colander and pat completely dry with kitchen towels.

4.3 Seasoning Blend

Combine Dry Spices
1. In a small bowl, whisk together salt, black pepper, paprika, garlic powder, onion powder, cayenne, and herbs.
2. Set aside, ready to layer onto your wedges.

4.4 Coating Process

Light Dusting
1. In a large zip-top bag or bowl, whisk flour and cornstarch.
2. Add dried potato wedges, then drizzle 2 tablespoons of oil.
3. Seal or cover, then toss vigorously to coat each wedge.
Apply Seasoning
1. Sprinkle the prepared seasoning mix over the wedges.
2. Shake again until spices cling evenly.

4.5 Frying vs. Baking vs. Air-Frying

A) Deep-Frying (Traditional)

Heat Oil
- Preheat oil to 350°F (175°C) using an instant-read thermometer.

Single Layer Frying
- Gently lower wedges in batches to avoid overcrowding.
Fry to Golden
- Cook 4–5 minutes per batch until deep golden brown.
Drain
- Transfer to paper towels, then immediately season with a pinch more salt.

B) Oven-Baking (Healthier Option)

Preheat Oven
- Set to 425°F (220°C).
Prepare Baking Rack
- Place a wire rack on a baking sheet to promote airflow.
Spread Evenly
- Arrange wedges in a single layer, leaving space between pieces.

Bake & Flip
- Bake 20 minutes, then flip wedges and bake an additional 15–20 minutes until crisp.

C) Air-Frying (Quick & Easy)

Preheat Air Fryer
- 400°F (200°C) for 5 minutes.
Batch Cooking
- Cook wedges in a single layer for 12–15 minutes, shaking basket halfway through.

Check for Crispness
- Add 2–3 minutes if needed for extra crunch.

Chef’s Tips for Perfect Wedges

Oil Temperature Control: Use a thermometer—oil too hot will burn exterior, too cool yields soggy results.

Don’t Skip Soaking: This is the secret to that “just-like-fast-food” crisp.
Season Hot: Toss wedges in a little extra salt or spice immediately after cooking for maximum flavor adhesion.
Uniform Size: Consistent wedges ensure even cook time; variance leads to some underdone or over-crispy pieces.

Rest Before Serving: Let wedges sit 2–3 minutes on a wire rack to firm up and set the crust.

Creative Variations

1. Cheesy Herb Wedges

Add: ¼ cup grated Parmesan and 1 tbsp chopped fresh parsley after frying.
Tip: Toss while hot so cheese melts slightly and sticks.

2. Spicy Buffalo-Style

Coating: After cooking, toss wedges in a mixture of melted butter and buffalo sauce.
Serve With: Blue cheese dressing and celery sticks.

3. Garlic Parmesan Twist

Infuse Oil: Fry a few smashed garlic cloves in oil before cooking, then remove.

Finish: Sprinkle with garlic salt and parsley.

4. Sweet Potato Wedges

Swap: Use sweet potatoes, but reduce fry time by 1–2 minutes as they cook faster.

5. Loaded Potato Wedge Nachos

Top: Wedges with melted cheddar, diced tomatoes, jalapeños, sour cream, and chives for a fun appetizer.

Serving Suggestions

Classic Combos: Pair with fried chicken, burgers, or fish and chips.
Dipping Sauces: Serve alongside ketchup, ranch, chipotle mayo, honey mustard, or your favorite aioli.
Plating: Pile wedges high in a basket lined with parchment for casual entertaining.

Garnish: Fresh chopped parsley or scallions add color and brightness.

Storage & Reheating

Refrigeration: Store cooled wedges in an airtight container for up to 3 days.
Reheat Options:
- Oven: 350°F for 8–10 minutes on a rack.
- Air Fryer: 350°F for 5–7 minutes.
- Avoid Microwave: It’ll turn them rubbery.

Frequently Asked Questions

Q: Can I prepare the wedges entirely ahead of time?
A: Yes! Par-cook (soak, season, and coat) the wedges, then refrigerate. Fry or bake just before serving for freshest results.

Q: Why did my wedges turn soggy?
A: Likely oil temperature was too low or wedges weren’t dried thoroughly. Ensure proper heat and pat dry.

Q: Can I use other potatoes?
A: Yukon Golds work—but expect a creamier interior and slightly less “fluffy” texture.

Q: How do I make these gluten-free?
A: Substitute rice flour or a gluten-free flour blend for the all-purpose flour and cornstarch.

Conclusion

With this KFC Potato Wedges Recipe, you now have every tool and technique you need to master restaurant-style wedges at home. From selecting the right potatoes and perfecting your seasoning blend to choosing between frying, baking, or air-frying, these wedges will become a staple in your recipe repertoire. Whether you’re aiming to wow guests at a backyard barbecue or treat your family to a spontaneous snack night, these golden, flavorful wedges deliver on texture, taste, and presentation. Embrace the process, experiment with the variations, and most importantly—enjoy every crisp, savory bite!