Kentucky Fried Potatoes
Crispy, golden perfection awaits with this irresistible recipe for Kentucky Fried Potatoes. Infused with a flavorful blend of paprika, garlic powder, cayenne pepper, and herbs, these thick-cut russet potato wedges are soaked in tangy buttermilk before being coated in a seasoned flour and cornstarch mixture for an ultra-crunchy finish. Perfectly fried to a deep golden hue, they’re a delightful side dish or stand-alone snack that pairs beautifully with your favorite dipping sauces. Whether served as a crowd-pleasing appetizer, a comfort food indulgence, or an accompaniment to hearty mains, these fried potatoes bring Southern-inspired comfort to your table in just under an hour. Keywords: Kentucky Fried Potatoes, crispy fried potatoes, Southern-style potatoes, homemade side dishes, golden potato wedges.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil
Instructions
Wash and peel the potatoes, then cut them into thick wedges or slices (around 1/2 inch thick).
Place the potato wedges in a large bowl and cover them with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain and pat the potatoes dry with a clean kitchen towel.
In another large bowl, pour the buttermilk over the dried potato wedges, ensuring they are fully coated. Let them sit while you prepare the seasoned coating.
In a separate mixing bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Mix the dry coating thoroughly.
Set up a frying station: Heat the vegetable oil in a deep skillet, Dutch oven, or fryer over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Remove a few potato wedges from the buttermilk, let the excess drip off, then toss them in the flour mixture. Coat each potato wedge thoroughly, shaking off the excess flour.
Carefully place the coated potato wedges into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry the potatoes for about 5-6 minutes per side, or until they turn golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried potatoes onto a plate or tray lined with paper towels to drain excess oil.
Repeat the coating and frying process for the remaining potato wedges.
Serve the Kentucky Fried Potatoes hot, with your choice of dipping sauces or as a side dish to complement any meal.
Nutrition Facts
Calories |
9300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 855.3 g | 1097% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 36.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 797 mg | 61% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6889 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
