Go Back

KFC Potato Wedges Recipe

Crispy, golden–brown potato wedges seasoned with a savory blend of paprika, garlic, and herbs—just like your favorite fast-food side, but made from scratch in under an hour.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 300 kcal

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

Instructions
 

  • Prep Potatoes: Cut each potato in half lengthwise, then slice each half into 3–4 wedges.
  • Soak & Dry: Place wedges in cold water for 30 minutes to remove starch. Drain and pat completely dry.
  • Mix Seasoning: In a bowl, whisk together salt, pepper, paprika, garlic powder, onion powder, cayenne, and thyme.

Coat Wedges:

  • In a large bag or bowl, combine flour and cornstarch.
  • Add dried wedges and 2 tbsp oil; toss to coat.
  • Sprinkle seasoning blend over potatoes; shake until evenly covered.

Choose Cooking Method:

  • Deep-Fry: Heat oil to 350 °F in a heavy pot. Fry wedges in batches 4–5 minutes until golden; drain on paper towels.
  • Oven-Bake: Preheat to 425 °F. Arrange wedges on a wire rack over a baking sheet; bake 20 minutes, flip, then bake 15–20 minutes more.
  • Air-Fry: Preheat to 400 °F. Air-fry in a single layer 12–15 minutes, shaking halfway through.
  • Serve Immediately: Transfer to a platter, season with a pinch of extra salt, and garnish as desired.

Notes

  • Oil Temperature: Use an instant-read thermometer to keep oil steady at 350 °F.
  • Soaking Is Key: Don’t skip the 30-minute soak—this yields extra-crisp edges.
  • Make-Ahead: Coat and season wedges up to 8 hours ahead; refrigerate until ready to cook.
  • Storage: Refrigerate cooled wedges in an airtight container for up to 3 days. Reheat in a 350 °F oven or air fryer for 5–10 minutes to restore crispness.
  • Variations: Toss with parmesan and parsley, buffalo sauce, or swap in sweet potatoes for a twist.