Name: KFC Potato Wedges Copycat Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (optional); 1 tablespoon fresh parsley, chopped

Introduction

If you love crispy, flavorful potato wedges, this KFC Potato Wedges Copycat recipe is perfect for you. It delivers the same golden, crunchy exterior and tender interior without deep frying. Oven-baked and seasoned with a savory blend of spices, these wedges make a delicious and healthier alternative to fast food.

A close-up image shows a pile of golden brown potato wedges, stacked unevenly on a white marbled surface. Each wedge is thick and crispy with a rough, crunchy outside texture covered with small bits of seasoning and salt. The potato pieces are sprinkled lightly with small green herb bits, adding a touch of fresh color. The wedges have a slightly rough, uneven surface that shows they are fried or baked to a crisp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Wash and scrub the potatoes well, then cut each potato in half lengthwise. Slice each half into about 8 wedges.

Step 3: Place the potato wedges in a large bowl and toss them with olive oil until fully coated.

Step 4: In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, thyme, oregano, and cayenne pepper if using.

Step 5: Sprinkle the seasoning mix over the wedges and toss again until evenly coated.

Step 6: Arrange the wedges in a single layer on the prepared baking sheet to ensure even cooking.

Step 7: Bake for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

Step 8: Remove from the oven, garnish with chopped fresh parsley, and serve hot with your favorite dipping sauce.

Tips & Variations

For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then dry thoroughly.

You can swap smoked paprika for regular paprika if preferred, but the smoked variety adds more depth.

If you like more heat, increase the cayenne pepper or add chili powder to the seasoning mix.

Use fresh rosemary or thyme instead of dried herbs for a different flavor profile.

Try using sweet potatoes for a sweeter, colorful variation of this recipe.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use other starchy potatoes like Yukon Gold, but russet potatoes work best for achieving that crispy exterior and fluffy interior.

How do I make the wedges crispier?

To get crispier wedges, ensure they are spaced apart on the baking sheet to allow air circulation and bake at a high temperature. Soaking the cut potatoes in cold water before baking also helps remove excess starch, improving crispiness.