Best Kentucky Fried Potatoes Recipes

HOMEMADE KFC POTATO WEDGES

Steps:

• Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
• Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
• Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
• In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
• Heat oil to 350 degrees.
• Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.
• Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying
• Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
• After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time drain on the wire rack, and then serve immediately.

KENTUCKY FRIED POTATOES

Steps:

• Scrub potatoes peel & cube.
• Chop onion.
• Heat oil until hot.
• Add potatoes & onion.
• Add salt & pepper ( I use lots of ground black pepper).
• Stir until well coated.
• Fry over med heat until tender.

KENTUCKY FRIED POTATO CAKES

Steps:

• NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
• INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
• POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
• REMOVE water/butter mixture from microwave and stir in the sour cream.
• WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
• POUR the water/dairy mixture over the potato mixture in medium bowl.
• STIR mixture with a fork until just blended (do not over-stir!).
• ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
• FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
• SERVE and enjoy!