Thick, flavorful wedges with a seasoned crust. Oven or fry options.

Potato Wedges — KFC-is

Servings: 4

Preparation: 20m

Cooking: 40m

Skill Level: 6/10

Ingredients:

1.2 kg Russet potatoes, scrubbed, quartered into wedges (skin on)
3 tbsp oil (for oven) or neutral oil for frying
1 cup flour + ¼ cup cornflour (for dredge)
2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, ½ tsp cayenne (optional)
1 tsp baking powder (for extra puff)

Mise En Place:

Assembling

Just do it...

Cooking Steps:

Par-boil wedges 5–6 min until just tender; drain and cool briefly.

Toss wedges in oil, then in seasoned flour mix (flour + spices + cornflour + baking powder). Place on wire rack over sheet pan. Spray or brush with oil.

Bake 220°C (425°F) 25–30 min, flipping once, until deeply golden and crispy.

Rating