Potato wedges are a universal favorite, a versatile side dish that can complement nearly any meal. If you’re a fan of KFC’s deliciously crispy potato wedges, you’re in luck! Potato wedges are a delightful alternative to traditional French fries. They have a satisfying crunch, a soft, fluffy interior, and can be seasoned in endless ways to suit your tastes. Their larger size makes them easier to prepare at home without the need for specialized equipment.
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
DIRECTIONS
- Start by washing the potatoes thoroughly to remove any dirt. Since we’ll be leaving the skins on, this step is crucial.
- Cut each potato into small wedges. Aim for wedges that are no larger than 3/8 of an inch thick at the outside. Uniformly cut wedges ensure even cooking.
- Place the potato wedges in a large bowl and cover them with water. Soaking the potatoes for at least 1 hour (or overnight) helps remove excess starch, which is key to achieving a crispy texture.
- In a small bowl, whisk together the milk and egg until fully combined.
- In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. This mixture will form the crispy coating on the potato wedges.
- Take the soaked potato wedges and dredge them in the flour mixture. Ensure each wedge is evenly coated.
- Next, dip the floured potato wedges into the milk and egg mixture, allowing any excess to drip off.
- Finally, dredge the potato wedges in the flour mixture again. This double coating process is essential for a thick, crispy crust.
- Heat oil in a deep fryer or a large pot to 350 degrees Fahrenheit. Using a thermometer can help maintain a consistent temperature, which is crucial for even frying.
- Fry the potato wedges in batches for 5 to 6 minutes. Avoid overcrowding the fryer to ensure each wedge cooks evenly. Once done, remove the wedges and place them on a wire rack to drain.
- Allow the potato wedges to rest for 5 to 10 minutes. This resting period helps set the coating.
- Return the potato wedges to the hot oil and fry for an additional 3 to 4 minutes. This second frying makes the exterior extra crispy while keeping the inside soft and fluffy.
- Remove the potato wedges from the oil and let them drain on a wire rack. Serve immediately for the best texture and flavor.
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