Crispy KFC-Style Potato Wedges

Why You’ll Love This Recipe

• Thick-cut russets deliver that fluffy center with shatteringly crisp, craggy edges.
• Classic paprika–garlic–onion seasoning tastes like the takeout favorite, made at home.
• Light flour–cornstarch dusting crisps beautifully without a heavy batter.
• Two-stage fry guarantees consistent texture and gorgeous golden color.

Grocery List

• Produce: Russet potatoes (about 4 large)
• Dairy: None
• Pantry: All-purpose flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne (optional), neutral frying oil, white vinegar (optional)

Full Ingredients

Potatoes & Soak

• 2.5 lb russet potatoes (about 4 large), scrubbed
• 2 qt cold water
• 1 tbsp kosher salt
• 1 tbsp white vinegar (optional, helps wedges stay intact and creamy)

Seasoned Dredge

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tsp paprika (sweet or smoked)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 tsp celery seed (optional, classic savory note)

For Frying & Finishing

• 2 qt neutral oil (peanut, canola, or vegetable), enough for 1.5–2 inches depth
• 1 tsp kosher salt, or to taste
• Pinch paprika and garlic powder for finishing dust (optional)

Step-by-Step Instructions

Step 1: Cut thick wedges

Scrub the russets well. Halve each potato lengthwise, then place cut-side down and slice each half into 3–4 long wedges (8–10 wedges per potato), keeping them roughly the same thickness so they cook evenly.

Step 2: Soak to rinse surface starch

In a large bowl, combine 2 quarts cold water with 1 tablespoon kosher salt and, if using, 1 tablespoon white vinegar. Add the wedges and soak for 30 minutes. This pulls off excess starch for better crunch and helps the centers cook up fluffy.

Step 3: Drain and leave slightly damp

Drain well. Pat the wedges with towels just until there are no drips. Do not fully dry; a whisper of surface moisture helps the light flour–cornstarch dusting cling and form those craggy bits.

Step 4: Mix the seasoned dredge and lightly coat

In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne, and celery seed (if using). Reserve 2 tablespoons of this mixture for finishing dust. Add the slightly damp wedges and toss to lightly coat; you’re aiming for a thin, dusty layer, not a thick batter. Transfer coated wedges to a wire rack and let rest 10 minutes so the dredge hydrates and adheres.

Step 5: First fry at 300°F to cook through

Heat 1.5–2 inches of oil in a heavy pot or Dutch oven to 300°F. Fry in 2–3 batches without crowding for 6–7 minutes per batch, until the wedges are tender when pierced but still pale. Maintain oil temperature by adjusting heat as you work. Drain on a rack set over a sheet pan.

Step 6: Second fry at 375°F to crisp and color

Increase oil temperature to 375°F. Fry the par-cooked wedges in batches for 2–3 minutes, until deep golden brown with rugged, craggy edges. Drain on the rack.

Step 7: Season and serve hot

While wedges are still hot, toss with 1 teaspoon kosher salt (to taste). For that takeout-style finish, sprinkle a pinch of the reserved seasoning dredge (or mix a quick finishing dust of paprika and garlic powder) over the top. Serve immediately while the crust is ultra-crisp and the centers are steamy and fluffy.

Pro Tips

• Choose large, starchy russets; waxy potatoes will not get as fluffy inside.
• Keep wedges uniform in thickness to ensure even cooking during both fries.
• Use a thermometer and fry in batches; crowding drops oil temperature and softens the crust.
• Let the light dredge hydrate 10 minutes before frying; this creates those signature craggy bits.
• Season while hot so the salt and spices adhere perfectly.

Variations

• Spicy: Increase cayenne to 1/2 teaspoon and add 1/2 teaspoon chipotle powder to the dredge.
• Herb & Lemon: Add 1 teaspoon dried parsley and 1 teaspoon lemon pepper to the dredge; finish with lemon zest.
• Air Fryer Adaptation: After soaking and dredging, spray wedges lightly with oil and air-fry at 400°F for 16–20 minutes, flipping halfway, until crisp and golden. Season immediately.

Storage & Make-Ahead

Best fresh, but you can make ahead by par-frying: complete the first fry (Step 5), cool completely on a rack, then refrigerate up to 24 hours or freeze on a sheet pan until solid and store up to 2 months in a freezer bag. To serve, fry from cold or frozen at 375°F for 2–4 minutes until crisp and hot. Leftovers keep 3 days refrigerated; re-crisp in a 425°F oven for 10–12 minutes or air-fryer at 390°F for 7–9 minutes. Avoid microwaving, which softens the crust.

Nutrition (per serving)

Approximate: 360 calories; 17 g fat; 48 g carbohydrates; 5 g protein; 2 g fiber; 530 mg sodium. Values will vary with oil absorption and finishing salt.