Potato Wedges (KFC-ish)

Name: Potato Wedges (KFC-ish)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
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)

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

Potato Wedges (KFC-ish)

Serves4
Prep20 min
Cook40 min
Skill6/10

Ready in 1 h

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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)

Let’s cook

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1
Par-boil wedges 5–6 min until just tender; drain and cool briefly.
2
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.
3
Bake 220°C (425°F) 25–30 min, flipping once, until deeply golden and crispy.

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