KFC Potato Wedges

Today’s secret recipe (below) is for my favorite side dish from KFC.  These delicious potato wedges are crispy on the outside and tender in the middle.  Seasoned to perfection with KFC’s signature blend of seasonings.  Once you try them for yourself you will agree they’re completely irresistible.

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New Secret Recipe

KFC Potato Wedges

shortening (for frying)
5 baking potatoes, cut into wedges
1 cup milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon msg
1/4 teaspoon paprika
1 dash garlic powder

Preheat shortening to 375°F.

Cut the potatoes into 16 to 18 equal size wedges.

Mix the egg and milk till well blended in a big bowl.

Mix the dry ingredients into a large bowl.

Put some potatoes in the milk and egg then into the flour mixture till well coated.

Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.

Serves 4-6

Source: The Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,


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Cole’s Bacon Potato Salad

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Today I have 5 star secret recipe for a fantastic bacon potato salad.  The potato salad at Cole’s in downtown Los Angeles is richly flavored with fresh herbs, deep notes of bacon and smoked salt.

This recipe calls for smoked salt which is available at many specialty markets and online here.  If you can’t find smoked salt, then substitute kosher salt.

For a nice balanced meal, pair the bacon potato salad with this delicious recipe for grilled spiced honey chicken from our forum: Go Here


New 5 Star Secret Recipe

Cole’s Bacon Potato Salad

1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh parsley

In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle.

While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon bacon grease and set aside in a warm place (discard the rest, or save for another use).

In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside.

Dice the potatoes into half-inch cubes and place in a large bowl.

Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.

Serves 4-6

Source: LA Times

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Copycat Marie Callenders Potato Cheese Soup

The old-fashioned flavor of a cheesy potato soup that can be made in no time!

Serves 8

8 cups potatoes; peeled and cubed
4 cups water
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese

In a large saucepan, add water, potatoes, onions, celery, and salt. Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.

Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.

Make sure you do not let it boil and stir often to prevent any burning.

Copycat Boston Market Dill Potato Wedges

One of my favorite things about Boston Market are their delicious side dishes. Many have requested this recipe, and now you can make these dill potatoes at home.

8 red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan and saute garlic for about one minute. Do not burn the garlic!
Add potatoes and the rest of the seasonings. Toss the potatoes in the butter until they are coated. Then serve.