What To Know
- Line a baking sheet with parchment paper and spread the seasoned potato wedges in a single layer.
- Bake the potato wedges for 20 minutes, or until they are golden brown and crispy on the outside but still tender on the inside.
- Return the baking sheet to the oven and bake for an additional 10 minutes, or until the wedges are fully cooked through.
KFC’s potato wedges are a beloved side dish that pairs perfectly with their famous fried chicken. While the exact recipe is a closely guarded secret, it’s possible to recreate their crispy, golden wedges at home with the right ingredients and techniques. This comprehensive guide will walk you through every step of the process, ensuring you end up with wedges that rival those from the Colonel himself.
Ingredients:
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Equipment:
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions:
1. Prepare the Potatoes:
Wash the potatoes thoroughly and pat them dry. Cut them lengthwise into 6-8 wedges each.
2. Season the Wedges:
In a large mixing bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Toss the potato wedges in the seasoning mixture to coat evenly.
3. Roast the Wedges:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the seasoned potato wedges in a single layer.
4. Bake for 20 Minutes:
Bake the potato wedges for 20 minutes, or until they are golden brown and crispy on the outside but still tender on the inside.
5. Flip and Roast for an Additional 10 Minutes:
Remove the baking sheet from the oven and flip the potato wedges to ensure even cooking. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the wedges are fully cooked through.
6. Rest and Serve:
Remove the potato wedges from the oven and let them rest for a few minutes before serving. This will allow them to cool slightly and crisp up even more.
Tips for Achieving KFC-Style Wedges:
- Use russet potatoes for their high starch content, which helps create a crispy exterior.
- Cut the wedges into uniform sizes to ensure even cooking.
- Don’t overcrowd the baking sheet. Spread the wedges in a single layer to allow for optimal airflow.
- Roast the wedges at a high temperature to create a crispy crust.
- Flip the wedges halfway through cooking to prevent them from burning.
- Add extra spices to taste if desired.
Variations:
- Garlic Herb Wedges: Add 1 tablespoon of chopped fresh parsley and 1 teaspoon of dried oregano to the seasoning mixture.
- Cheesy Wedges: Sprinkle shredded cheddar cheese over the potato wedges before baking.
- Spicy Wedges: Increase the amount of cayenne pepper to 1/2 teaspoon for a kick of heat.
FAQs:
1. Why do my potato wedges get soggy?
- Overcrowding the baking sheet or not roasting them at a high enough temperature can lead to soggy wedges.
2. How can I make my potato wedges crispier?
- Roast them at a higher temperature or bake them for a longer period of time.
3. Can I use different types of potatoes for this recipe?
- Yes, you can use Yukon Gold or red potatoes, but they may not get as crispy as russet potatoes.
4. How do I store leftover potato wedges?
- Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer before serving.
5. Can I make this recipe ahead of time?
- You can prepare the potato wedges up to 24 hours in advance. Store them in an airtight container in the refrigerator until ready to roast.
