Crispy, seasoned wedges baked to perfection—just like your favorite takeout side
Craving that iconic fast-food-style side without the trip to the drive-thru? These homemade KFC-style potato wedges are thick-cut, golden, and boldly seasoned—just like the ones you remember. Made from hearty russet potatoes and tossed in a blend of paprika, garlic, herbs, and pepper, they deliver a crisp outer layer with a fluffy, tender center.
Unlike deep-fried versions, these wedges are oven-baked for a lighter option that doesn’t compromise on taste or texture. Whether you’re serving them alongside fried chicken, burgers, or enjoying them as a snack, they’re sure to be a hit with kids and adults alike.
Ingredients:
For the Potato Wedges:
- 4 large russet potatoes – Their starchy texture and size make them ideal for wedges
- 1/4 cup vegetable oil – Helps crisp the wedges and binds the seasoning
- 1 teaspoon salt – Enhances the flavor
- 1/2 teaspoon black pepper – Adds a mild bite
- 1 teaspoon paprika – For color and subtle smokiness
- 1/2 teaspoon garlic powder – A savory base note
- 1/2 teaspoon onion powder – Complements the garlic for a rounder flavor
- 1/2 teaspoon dried oregano – Adds herby depth
- 1/2 teaspoon dried thyme – A touch of earthiness
- 1/2 teaspoon cayenne pepper (optional) – Adds mild heat; adjust to taste
Equipment:
- Large mixing bowl
- Chef’s knife and cutting board
- Large baking sheet (preferably rimmed)
- Parchment paper or cooking spray
- Oven preheated to 425°F (220°C)
- Spatula or tongs for flipping
Instructions:
Step 1: Prep the Potatoes
- Wash and Scrub: Scrub the russet potatoes well under cold water to remove any dirt.
- Optional Peeling: Peel the potatoes if you prefer a smoother wedge, but leaving the skin on gives added crispiness and rustic flavor.
- Cut into Wedges:
- Cut each potato in half lengthwise.
- Place each half flat-side down and cut into 3 or 4 thick wedges, depending on the size.
- Aim for uniform size so they bake evenly.
Step 2: Season the Wedges
- In a large bowl, combine the vegetable oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne (if using).
- Add the potato wedges to the bowl and toss thoroughly with your hands or a spatula to make sure every wedge is evenly coated with oil and spices.
Pro Tip: Want extra-crispy wedges? Soak the cut potato wedges in a bowl of cold water for 30 minutes before seasoning. This removes excess starch, leading to a crispier texture. Be sure to dry them completely with paper towels before seasoning.
Step 3: Bake the Wedges
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper, or lightly coat it with nonstick spray or oil.
- Arrange the potato wedges in a single layer, skin-side down where possible, leaving space between them. Crowding the pan can lead to steaming instead of crisping.
Step 4: Roast to Perfection
- Place the tray in the center rack of the preheated oven.
- Bake for 30 to 35 minutes, turning the wedges halfway through baking (about 15–18 minutes in).
- This helps ensure both sides get golden and crispy.
- Check for doneness by piercing a wedge with a fork—it should slide in easily, and the outside should feel crisp.
Step 5: Serve
- Remove the wedges from the oven and allow them to rest for 2–3 minutes. This brief cooling helps the crust firm up.
- Serve immediately while hot and crispy. Pair with dipping sauces like ranch, spicy mayo, ketchup, honey mustard, or BBQ sauce.
Tips for Best Results:
- Cut Consistently: Uniform wedges cook more evenly and brown better.
- High Heat Is Key: Baking at 425°F ensures that crisp exterior and fluffy inside.
- Don’t Skip the Flip: Turning the wedges halfway through baking helps both sides crisp evenly.
- Air Fryer Option: For extra crunch, air fry the wedges at 400°F for 18–22 minutes, shaking halfway through.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a preheated oven or air fryer at 375°F for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
