Description

If you love KFC’s crispy and flavorful potato wedges, you’re in for a treat! This recipe will guide you through creating your own version at home, complete with that signature crunch and savory seasoning.

Ingredients

3 pounds Russet potatoes
2 cups all-purpose flour
1 1/2 cups milk
1 egg
2 teaspoons salt
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 tablespoon ground black pepper
1 teaspoon poultry seasoning (optional)
Oil for frying

Instructions

Step 1: Prepare the Potatoes

Start by washing the potatoes thoroughly. Cut them into small wedges, ensuring they are no larger than 3/8 of an inch thick at the thickest part. For the best results, try to cut the wedges as uniformly as possible.

Step 2: Soak the Potatoes

Place the potato wedges in a large bowl and cover them with water. Allow the potatoes to soak for at least 1 hour, although soaking them overnight will yield even better results.

Step 3: Prepare the Egg Wash

In a small bowl, combine the milk and egg. Whisk them together until the egg is fully incorporated into the milk.

Step 4: Mix the Seasoned Flour

In another bowl, mix together the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.

Step 5: Heat the Oil

Heat the oil to 350 degrees Fahrenheit. Ensure you have enough oil to fully submerge the potato wedges.

Step 6: Bread the Potatoes

Dredge the potato wedges in the seasoned flour mixture, then dip them into the egg wash, and finally, dredge them once more in the flour. Place the breaded potatoes on a wire rack set on top of a baking sheet. Let them sit for 5 to 10 minutes; this helps the coating set and adhere better.

Step 7: Fry the Potatoes

Fry the potato wedges in batches for 5 to 6 minutes. Remove them from the oil and place them on a wire rack to drain.

Step 8: Second Fry for Extra Crispiness

After the initial frying, return each batch of potatoes to the oil for another 3 to 4 minutes. This second frying step will give the wedges a very crisp outer coating. Once done, drain them on the wire rack and serve immediately.

Notes

Serving Tips

Serve Immediately for Best Crispiness
Potato wedges are at their crispiest right after frying. Serve them immediately after the second fry to enjoy their crunchy exterior and tender inside.
Pair with Dips
Enhance the flavor of your potato wedges by serving them with a variety of dips. Popular choices include ketchup, ranch dressing, honey mustard, or a spicy aioli.
Garnish for Extra Flavor
Add a finishing touch to your wedges by sprinkling them with freshly chopped parsley, grated Parmesan cheese, or a dash of paprika for added color and taste.
Serve as a Side Dish
These potato wedges make an excellent side dish for a variety of meals. Pair them with burgers, fried chicken, or your favorite sandwich for a complete meal.

Storage Tips

Cool Completely Before Storing
Allow the potato wedges to cool completely at room temperature before storing them. This helps prevent condensation, which can make them soggy.
Refrigeration
Store cooled potato wedges in an airtight container and place them in the refrigerator. They will stay fresh for up to 3 days.
Freezing for Long-Term Storage
For longer storage, freeze the potato wedges. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 2 months.
Reheating for Crispiness
To reheat and regain their crispiness, bake the wedges in a preheated oven at 375 degrees Fahrenheit for 10-15 minutes, or until heated through and crispy. Avoid using the microwave as it can make the wedges soggy.