20 Crispy KFC Potato Wedge Recipes Perfectly Seasoned

Craving that irresistible crunch of KFC-style potato wedges but want to make them at home? Whether you’re whipping up a quick weeknight side or hosting a game-day feast, we’ve got 20 perfectly seasoned recipes that deliver crispy-on-the-outside, fluffy-on-the-inside wedges every time. From smoky paprika to zesty ranch, these flavor-packed twists will have you skipping the drive-thru. Let’s dig in!

Classic KFC-Style Potato Wedges with Paprika

Mmm, who doesn’t love the crispy, flavorful bite of potato wedges? Today, we’re diving into how to make your own Classic KFC-Style Potato Wedges with Paprika right at home. It’s simpler than you think, and oh-so-satisfying.

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash the potatoes thoroughly, then cut each into 8 wedges. Tip: Keep the skin on for extra texture and nutrients.
3. In a large bowl, toss the potato wedges with olive oil until evenly coated.
4. Add paprika, garlic powder, onion powder, salt, and black pepper to the bowl. Mix well to ensure each wedge is seasoned. Tip: For even coating, use your hands to massage the spices onto the wedges.
5. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they’re not touching. Tip: This helps them crisp up evenly.
6. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Absolutely irresistible, these wedges come out perfectly crispy on the outside and fluffy on the inside. Serve them with your favorite dipping sauce or alongside a juicy burger for the ultimate comfort meal.

Spicy Cajun Potato Wedges with Garlic Aioli

Feeling like spicing up your snack game? These Spicy Cajun Potato Wedges with Garlic Aioli are just what you need. They’re crispy, flavorful, and perfect for any occasion.

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the potatoes into wedges, about 8 per potato, ensuring they’re all roughly the same size for even cooking.
3. In a large bowl, toss the potato wedges with olive oil, Cajun seasoning, and salt until evenly coated.
4. Spread the wedges in a single layer on the prepared baking sheet, making sure they’re not touching.
5. Bake for 25 minutes, then flip the wedges and bake for another 20-25 minutes until golden and crispy.
6. While the wedges bake, make the aioli by combining mayonnaise, minced garlic, and lemon juice in a small bowl. Stir until smooth.
7. Serve the wedges hot with the garlic aioli on the side for dipping.

These wedges are all about the contrast—crispy on the outside, tender on the inside, with a kick of spice that’s cooled down by the creamy aioli. Try serving them alongside grilled meats or as a standout appetizer at your next gathering.

Herb and Parmesan Crusted Potato Wedges

Ready to take your potato game to the next level? These Herb and Parmesan Crusted Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. You’ll love how easy they are to make, and they’re perfect for dipping!

Ingredients

• 4 large russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil until evenly coated.
3. In a separate bowl, mix together the Parmesan cheese, garlic powder, oregano, thyme, salt, and pepper.
4. Sprinkle the herb and Parmesan mixture over the potatoes and toss to coat evenly. Tip: For extra crispiness, make sure each wedge is well coated with the mixture.
5. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch. Tip: This ensures they crisp up evenly.
6. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Tip: Keep an eye on them during the last few minutes to prevent burning.

Vibrant and flavorful, these wedges are a hit on their own or paired with your favorite dipping sauce. Try serving them alongside a creamy aioli or spicy ketchup for an extra kick.

Loaded Potato Wedges with Cheese and Bacon

Perfect for game day or a cozy night in, these loaded potato wedges with cheese and bacon are the ultimate comfort food. You’ll love how crispy they get on the outside while staying fluffy inside.

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, sliced
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each potato into 8 wedges and place them in a large bowl.
3. Drizzle the wedges with olive oil and toss to coat evenly.
4. Sprinkle salt, black pepper, garlic powder, and paprika over the wedges, tossing again to ensure they’re well seasoned.
5. Arrange the wedges in a single layer on the prepared baking sheet, making sure they’re not touching.
6. Bake for 30 minutes, then flip each wedge and bake for another 15 minutes until golden and crispy.
7. Remove the wedges from the oven and immediately sprinkle with shredded cheddar cheese and crumbled bacon.
8. Return to the oven for 2-3 minutes, just until the cheese is melted.
9. Garnish with sliced green onions and a dollop of sour cream before serving.

Crispy, cheesy, and packed with flavor, these wedges are a hit every time. Try serving them with a side of ranch or extra bacon bits for an even more indulgent treat.

Garlic Butter Potato Wedges with Rosemary

Ever find yourself craving something crispy, savory, and downright irresistible? These garlic butter potato wedges with rosemary are your answer, perfect for snacking or as a side dish that steals the show.

Ingredients

• 4 medium russet potatoes, cut into wedges
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, then flip the wedges for even browning.
4. While the wedges bake, mix melted butter, minced garlic, and chopped rosemary in a small bowl.
5. After flipping, brush the garlic butter mixture over the wedges. Return to the oven for another 10-15 minutes, until golden and crispy.
6. Tip: For extra crispiness, space the wedges apart on the baking sheet. Tip: Fresh rosemary beats dried for flavor here. Tip: Don’t skip flipping the wedges; it’s key for that perfect crunch.

Serve these wedges hot, with their edges crispy and centers fluffy. The garlic butter and rosemary combo is a classic for a reason—it’s downright addictive. Try pairing with a cool dip or alongside your favorite grilled meats for a meal that’s anything but ordinary.

Smoky BBQ Potato Wedges with Ranch Dressing

Got a craving for something crispy, smoky, and downright delicious? These BBQ potato wedges are your answer, especially when paired with cool, creamy ranch dressing. Perfect for game day, a backyard BBQ, or just because.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup BBQ sauce
• 1/2 cup ranch dressing

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch for maximum crispiness.
4. Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.
5. Remove from the oven and immediately brush with BBQ sauce for that smoky, sticky finish.
6. Serve hot with ranch dressing on the side for dipping.

Look at those wedges—crispy on the outside, fluffy on the inside, and packed with smoky BBQ flavor. Try serving them alongside grilled meats or as a standout side at your next potluck.

Crispy Potato Wedges with Sriracha Mayo

Everyone loves a good snack that’s easy to make and even easier to devour. These crispy potato wedges with sriracha mayo are just that—simple, spicy, and totally satisfying.

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the potatoes into wedges, about 8 per potato, leaving the skin on for extra crispiness.
3. In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
4. Spread the wedges in a single layer on the prepared baking sheet, making sure they don’t touch for maximum crispiness.
5. Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.
6. While the wedges bake, mix mayonnaise and sriracha in a small bowl to make the spicy mayo.
7. Serve the crispy potato wedges hot with the sriracha mayo on the side for dipping.

Absolutely irresistible, these wedges are all about the contrast between the crispy exterior and fluffy interior. For a fun twist, sprinkle some chopped green onions or sesame seeds on top before serving.

Cheesy Jalapeño Potato Wedges with Sour Cream

Craving something spicy, cheesy, and downright delicious? You’ve got to try these cheesy jalapeño potato wedges with sour cream. They’re the perfect blend of heat, creaminess, and crunch.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced jalapeños
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the potato wedges with olive oil, salt, and black pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until golden and crispy.
4. Sprinkle the shredded cheddar cheese and diced jalapeños over the hot wedges. Return to the oven for 3-5 minutes, just until the cheese melts.
5. Remove from the oven and let cool for a couple of minutes. Dollop with sour cream before serving.

Yield: These wedges come out perfectly crispy on the outside, tender on the inside, with a spicy kick from the jalapeños balanced by the cool sour cream. Try serving them alongside your favorite burger or as a standalone snack for game day.

Sweet and Spicy Potato Wedges with Honey Glaze

Zesty and vibrant, these sweet and spicy potato wedges are the perfect blend of flavors to kickstart any meal. You’ll love the crispy edges and the sticky honey glaze that makes them irresistible.

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut the potatoes into wedges, about 8 per potato, ensuring they’re evenly sized for uniform cooking.
3. In a large bowl, toss the potato wedges with olive oil, salt, paprika, and cayenne pepper until evenly coated.
4. Spread the wedges in a single layer on the prepared baking sheet, making sure they’re not touching for maximum crispiness.
5. Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.
6. While the wedges bake, mix honey, soy sauce, and garlic powder in a small bowl for the glaze.
7. Once the wedges are done, drizzle the honey glaze over them and toss gently to coat.
8. Return to the oven for 5 minutes to let the glaze caramelize slightly.

Delightfully crispy on the outside and tender on the inside, these wedges pack a punch with their spicy kick, balanced by the sweet honey glaze. Serve them as a side or top with a dollop of sour cream for an extra layer of flavor.

Lemon Pepper Potato Wedges with Tzatziki Sauce

Got a craving for something crispy, tangy, and utterly satisfying? These lemon pepper potato wedges with tzatziki sauce are your next go-to snack or side. Perfect for dipping and sharing, they’re a breeze to make and packed with flavor.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1/2 tsp salt
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1/4 tsp salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, lemon pepper seasoning, and salt until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While the wedges bake, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill, and salt in a medium bowl to make the tzatziki sauce.
6. Let the sauce sit in the fridge for at least 10 minutes to allow the flavors to meld.
7. Serve the hot potato wedges with the chilled tzatziki sauce on the side for dipping.

The wedges come out perfectly crispy on the outside and fluffy on the inside, with a zesty kick from the lemon pepper. The cool, creamy tzatziki balances the heat and adds a refreshing touch. Try serving them at your next BBQ or as a fun alternative to fries for burger night.

Buffalo-Style Potato Wedges with Blue Cheese Dip

These Buffalo-style potato wedges with blue cheese dip are the perfect game-day snack or casual dinner side. They’re crispy, spicy, and downright addictive.

Ingredients

• 4 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 cup hot sauce
• 2 tbsp melted butter
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato wedges with olive oil, garlic powder, paprika, and salt until evenly coated.
3. Spread the wedges in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake for another 20 minutes until crispy and golden.
4. While the wedges bake, whisk together hot sauce and melted butter in a small bowl.
5. In another bowl, mix sour cream, blue cheese, lemon juice, and black pepper to make the dip.
6. Once the wedges are done, toss them in the hot sauce mixture until fully coated.
7. Serve immediately with the blue cheese dip on the side.

Here’s the deal: these wedges are all about the contrast—crispy outside, fluffy inside, with a spicy kick cooled by the creamy dip. Try serving them with extra celery sticks for a crunchy, fresh side.

Truffle Oil Potato Wedges with Parmesan Shavings

Very few things in life are as satisfying as crispy potato wedges, especially when they’re dressed up with truffle oil and parmesan. You’re in for a treat with this simple yet luxurious side dish that’s perfect for any occasion.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tbsp truffle oil
• 1/4 cup parmesan cheese, shaved
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for getting those wedges crispy.
2. Toss the potato wedges with olive oil, salt, and pepper in a large bowl until evenly coated. Tip: Make sure each wedge has a bit of space on the baking sheet for even cooking.
3. Spread the wedges out on a baking sheet in a single layer. Avoid overcrowding to ensure they crisp up nicely.
4. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Tip: Use a spatula to flip them gently to avoid breaking.
5. Drizzle the truffle oil over the hot wedges right after they come out of the oven. The heat helps the aroma of the truffle oil to really shine.
6. Sprinkle the parmesan shavings over the wedges while they’re still warm so the cheese slightly melts. Tip: A vegetable peeler works great for creating thin parmesan shavings.

Mmm, these wedges are a dream with their crispy exterior, fluffy inside, and the rich, earthy flavor of truffle oil. Serve them as a fancy side at your next dinner party or enjoy them as a decadent snack with aioli for dipping.

Curry-Spiced Potato Wedges with Mint Yogurt

Just imagine biting into a crispy, golden potato wedge, perfectly spiced with curry and dipped in cool, refreshing mint yogurt. It’s the kind of snack that feels indulgent yet totally doable on a busy weeknight.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/2 cup plain yogurt
• 2 tbsp fresh mint, finely chopped
• 1 tsp lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, curry powder, and salt until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch for maximum crispiness.
4. Bake for 25 minutes, then flip each wedge and bake for another 20 minutes until golden and crispy.
5. While the wedges bake, mix yogurt, mint, and lemon juice in a small bowl for the dipping sauce.
6. Serve the potato wedges hot with the mint yogurt on the side for dipping.

The wedges come out with a satisfying crunch outside and a fluffy inside, while the mint yogurt adds a bright, creamy contrast. Try serving them alongside grilled meats or as a standout appetizer at your next gathering.

Zesty Lime and Chili Potato Wedges with Avocado Dip

Ready to spice up your snack game? These zesty lime and chili potato wedges with avocado dip are the perfect blend of crispy, spicy, and creamy. You’ll love how easy they are to make, and they’re sure to be a hit at any gathering.

Ingredients

• 2 large potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp salt
• 1 lime, juiced
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 425°F.
2. Toss the potato wedges with olive oil, chili powder, and salt until evenly coated.
3. Spread the wedges in a single layer on a baking sheet. Tip: Don’t overcrowd the pan to ensure they get crispy.
4. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
5. While the wedges bake, mash the avocado in a bowl until smooth.
6. Stir in sour cream, lime juice, and salt until well combined. Tip: For extra flavor, add a pinch of garlic powder.
7. Once the wedges are done, drizzle with lime juice right out of the oven. Tip: The heat helps the lime juice soak into the wedges for maximum flavor.

Enjoy these wedges hot with the cool avocado dip on the side. The contrast between the spicy, crispy potatoes and the smooth, creamy dip is irresistible. Try serving them with a sprinkle of fresh cilantro for a pop of color and flavor.

Garlic Herb Potato Wedges with Spicy Ketchup

Ready to elevate your snack game? These garlic herb potato wedges are crispy on the outside, fluffy on the inside, and paired with a spicy ketchup that’ll have you reaching for more. Perfect for movie nights or as a side, they’re surprisingly simple to make.

Ingredients

• 2 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 cup ketchup
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, dried oregano, and salt until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. While the wedges bake, mix ketchup and cayenne pepper in a small bowl to make the spicy ketchup.
6. Serve the potato wedges hot with the spicy ketchup on the side.

For an extra kick, sprinkle some fresh parsley over the wedges before serving. The contrast between the herby, garlicky wedges and the spicy ketchup is irresistible. Try serving them alongside your favorite burger for a meal that’s sure to impress.

Maple Glazed Potato Wedges with Cinnamon Sugar

Oh, you’re going to love these Maple Glazed Potato Wedges with Cinnamon Sugar. They’re the perfect mix of sweet and savory, with a crispy outside and fluffy inside. Plus, they’re super easy to make, so let’s get started!

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash the potatoes thoroughly and cut them into wedges, about 8 per potato.
3. In a large bowl, toss the potato wedges with olive oil and salt until evenly coated.
4. Spread the wedges in a single layer on the prepared baking sheet, making sure they don’t touch.
5. Bake for 25 minutes, then flip each wedge and bake for another 20 minutes until golden and crispy.
6. While the wedges bake, mix the sugar and cinnamon in a small bowl.
7. Once the wedges are done, brush them with maple syrup and sprinkle the cinnamon sugar mixture over the top.
8. Return to the oven for 5 minutes to let the glaze set.

With their crispy edges and sweet, sticky glaze, these wedges are a hit at any gathering. Try serving them with a dollop of whipped cream for an extra indulgent treat!

Chili Cheese Potato Wedges with Green Onions

Ready to dive into a dish that’s all about comfort with a kick? These chili cheese potato wedges topped with green onions are your next go-to for game day, movie night, or just because. They’re crispy, cheesy, and just the right amount of spicy.

Ingredients

• 4 large potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp chili powder
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the potato wedges with olive oil, salt, and chili powder until evenly coated.
3. Spread the wedges in a single layer on the baking sheet, ensuring they don’t overlap for even cooking.
4. Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.
5. Sprinkle the shredded cheddar cheese over the hot wedges and return to the oven for 2 minutes, just until the cheese melts.
6. Dollop sour cream over the wedges and sprinkle with chopped green onions before serving.

For an extra kick, add a pinch of cayenne pepper to the chili powder mix. If you’re short on time, parboiling the wedges for 5 minutes before baking can speed things up. Always let the wedges sit for a minute after adding the cheese to prevent it from sliding off. Finally, these wedges are all about the contrast—crispy on the outside, fluffy inside, with a creamy, spicy finish. Try serving them with a side of ranch or extra chili powder for dipping.

Salt and Vinegar Potato Wedges with Dill Dip

Very few snacks hit the spot like crispy potato wedges, especially when they’re tossed in that classic salt and vinegar combo. You’re going to love how these tangy wedges pair with the cool, herby dill dip—it’s a match made in snack heaven.

Ingredients

• 2 large russet potatoes, cut into wedges
• 1/4 cup white vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with white vinegar and let them sit for 10 minutes to absorb the flavor.
3. Drain the vinegar and pat the wedges dry with a paper towel to ensure they get crispy.
4. Toss the wedges with olive oil and salt until evenly coated.
5. Spread the wedges in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. While the wedges bake, mix sour cream, dill, garlic powder, and onion powder in a small bowl to make the dip.
7. Serve the hot wedges with the dill dip on the side.

Ready to dig in? These wedges are irresistibly crispy on the outside, fluffy on the inside, with a punchy vinegar kick that’s balanced by the creamy dill dip. Try serving them at your next game night or as a side to grilled meats for a crowd-pleasing touch.

Cheesy Bacon Ranch Potato Wedges with Chives

Looking for a side dish that’s packed with flavor and easy to make? These cheesy bacon ranch potato wedges with chives are your answer. Perfect for game day or a cozy night in, they’re sure to be a hit.

Ingredients

• 4 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tbsp fresh chives, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until golden and crispy.
4. Remove the baking sheet from the oven. Drizzle the ranch dressing over the wedges, then sprinkle with cheddar cheese and crumbled bacon.
5. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped chives before serving.

You’ll love the crispy edges of the wedges paired with the creamy ranch and melted cheese. Try serving them with a side of sour cream for an extra indulgent touch.

Sweet Potato Wedges with Cinnamon and Honey Butter

Deliciously sweet and savory, these sweet potato wedges are a game-changer for your snack time or side dish lineup. You’ll love how the cinnamon and honey butter adds a cozy, irresistible twist.

Ingredients

• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter, softened
• 2 tbsp honey

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and dry the sweet potatoes thoroughly, then cut them into even wedges for uniform cooking.
3. In a large bowl, toss the sweet potato wedges with olive oil and salt until evenly coated.
4. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch for crispier edges.
5. Bake for 25 minutes, then flip each wedge and bake for another 20-25 minutes until golden and fork-tender.
6. While the wedges bake, mix the softened butter, honey, and ground cinnamon in a small bowl until smooth.
7. Once the wedges are done, let them cool for a minute before drizzling with the cinnamon honey butter or serving it on the side for dipping.

Just imagine the perfect balance of crispy edges and soft centers, with a sweet and spicy butter that melts right in. Try serving these wedges with a sprinkle of sea salt or a side of tangy yogurt for an extra flavor boost.

Conclusion

With 20 crispy, perfectly seasoned KFC-style potato wedge recipes, there’s something here for every home cook to love! Whether you’re craving classic spices or bold new flavors, these recipes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest for your next snack attack!