Homemade KFC-style Potato Wedges recipe
Ingredients:
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4 large potatoes (Russet potatoes work best)
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1 ½ cups all-purpose flour
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1 tablespoon paprika
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon ground black pepper
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1 teaspoon salt (adjust to taste)
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½ teaspoon cayenne pepper (optional, for heat)
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1 teaspoon baking powder (helps make them crispy)
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1 egg
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2 tablespoons olive oil (or vegetable oil)
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½ cup milk (or buttermilk for a richer flavor)
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Cooking spray or more oil for baking
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Fresh parsley (optional, for garnish)
Instructions:
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare the potatoes:
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Wash and scrub the potatoes thoroughly.
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Cut each potato into wedges (about 8 wedges per potato).
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Optionally, you can leave the skin on for extra texture and flavor.
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Soak the potato wedges (optional but recommended):
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Place the wedges in a bowl of cold water for about 30 minutes. This removes excess starch and helps the wedges become crispier when baked. Drain and pat them dry with a paper towel.
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Prepare the coating:
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In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, oregano, thyme, black pepper, salt, cayenne pepper (if using), and baking powder.
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Prepare the wet ingredients:
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In a separate small bowl, whisk together the egg, olive oil, and milk (or buttermilk).
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Coat the potato wedges:
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Dip each potato wedge into the wet mixture, coating it completely.
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Then roll each wedge in the dry seasoning mixture until fully coated. For extra crispiness, you can double-coat them (wet, then dry, then wet, and dry again).
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Arrange the wedges on a baking sheet:
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Place the coated wedges in a single layer on the baking sheet, making sure they aren’t touching each other.
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Lightly spray the wedges with cooking spray or drizzle a bit of oil on top to encourage crispiness.
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Bake the potato wedges:
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Bake in the preheated oven for 30-35 minutes, flipping them halfway through. Bake until golden brown and crispy.
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Serve:
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Once baked, take them out of the oven and let them cool slightly.
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Garnish with chopped parsley (optional) for a fresh touch and serve with your favorite dipping sauce (Ketchup, Ranch, or a homemade garlic mayo dip).
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Q&A for Troubleshooting and Tips:
Q1: Why are my potato wedges not crispy?
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A: There are a few reasons for this. First, make sure your potatoes are properly dried after soaking (moisture will make them soggy). Second, baking at a high temperature (425°F) is crucial for crispiness. Lastly, make sure the wedges aren’t crowded on the baking sheet. They need space to crisp up properly.
Q2: Can I make these in an air fryer?
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A: Yes! To make them in an air fryer, preheat your air fryer to 400°F (200°C) and cook the wedges for 20-25 minutes, flipping them halfway through for even crispiness.
Q3: Can I use sweet potatoes for this recipe?
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A: Absolutely! Sweet potatoes will give a slightly different texture and flavor, but they are a great alternative. Just adjust the cooking time slightly, as sweet potatoes can cook faster than regular potatoes.
Q4: How do I make them spicier?
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A: You can increase the amount of cayenne pepper or add chili powder to the dry seasoning mix. If you like it even spicier, a drizzle of hot sauce or a sprinkle of chili flakes after baking will take it up a notch!
Q5: Can I prepare these ahead of time?
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A: Yes! You can prep the wedges and coat them the night before, then store them in the fridge. When ready to bake, just pop them in the oven or air fryer and cook as directed. For leftovers, you can reheat them in an air fryer to keep them crispy.
Q6: What’s the best dipping sauce for these wedges?
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A: A classic ketchup or ranch dressing works well, but if you want a more KFC-style experience, try making a garlic mayo dip or a creamy honey mustard. If you’re feeling adventurous, a spicy buffalo sauce also pairs great!