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KFC Potato Wedges

Crispy on the outside, fluffy on the inside, and seasoned to perfection, these homemade KFC Potato Wedges deliver the authentic flavor and texture fans love, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American Fast Casual
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large russet potatoes unpeeled
  • 3 tablespoons vegetable oil divided
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • Water for soaking

Equipment

  • Large baking sheet or sheet pan
  • Parchment paper or aluminum foil
  • Sharp chef's knife
  • Large mixing bowl
  • Measuring spoons
  • Paper towels
  • Tongs or spatula for flipping

Method
 

  1. Scrub your russet potatoes under cold running water to remove all dirt and debris. Pat them completely dry with paper towels to ensure crispy skin.
  2. Slice each potato lengthwise into quarters, then cut each quarter in half to yield 8 wedges per potato. Keep the skin on for authenticity.
  3. Place the cut wedges in a large bowl and cover with cold water. Soak for 10 minutes to remove excess starch.
  4. Drain the potatoes and pat each wedge completely dry with paper towels to prevent steaming.
  5. In a small bowl, combine paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, and dried thyme. Mix thoroughly.
  6. Toss the dried wedges with 2 tablespoons of vegetable oil to coat lightly. Sprinkle the seasoning blend evenly over the wedges and toss again to coat all surfaces.
  7. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper or aluminum foil.
  8. Arrange the seasoned wedges on the baking sheet in a single layer with the flat sides down, leaving space between each wedge.
  9. Roast for 12 minutes until the bottoms turn golden brown and edges begin to crisp.
  10. Flip each wedge using tongs to the other flat side and drizzle with the remaining 1 tablespoon of vegetable oil.
  11. Roast for an additional 8 to 10 minutes until both sides are golden brown and the potato flesh is tender when pierced with a fork.

Notes

Serve immediately while warm and crispy. Perfect as a side for grilled chicken, burgers, or sandwiches. For best results, do not overcrowd the baking sheet and do not flip wedges more than once.