Air Fryer Recipe
Crispy Za'atar Spiced Potato Wedges
These za'atar spiced potato wedges achieve the perfect balance of crispy edges and fluffy centres, thanks to the air fryer's efficient convection. The quick cooking time and minimal oil make it an ideal method for achieving that satisfying crunch without the greasiness.
Ingredients
- 900g floury potatoes, such as Maris Piper or King Edward, scrubbed but not peeled
- 2 tbsp olive oil
- 1 tbsp za'atar seasoning (or mix 2 tsp dried thyme, 1 tsp sesame seeds, 1 tsp sumac and a pinch of oregano)
- 1 tsp fine sea salt, plus extra to finish if needed
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/4 tsp freshly ground black pepper
- 1 tsp cornflour
- 1 tsp lemon zest, finely grated
- 1 tbsp chopped fresh parsley or coriander, to finish
- Lemon wedges, to serve
- Optional dip: 120g Greek yoghurt mixed with 1 tbsp tahini, 1 tsp lemon juice and a pinch of salt (use dairy-free yoghurt for a vegan version)
Method
- Cut each potato lengthways into wedges about 2cm thick at the widest edge.
- Put the wedges in a large bowl, cover with cold water and soak for 20 minutes, or rinse under cold running water until clear.
- Drain thoroughly, then spread the wedges over a clean tea towel or kitchen paper and pat them very dry.
- Preheat the air fryer to 190°C for 3 minutes.
- In a dry bowl, toss the wedges with the olive oil until each piece has a light sheen.
- Add the cornflour, salt, smoked paprika, garlic granules, and black pepper, then toss again until no dry flour remains.
- Arrange the wedges in the basket with the skin sides and cut sides mixed, not stacked in a dense pile.
- Cook at 190°C for 12 minutes. Shake the basket firmly, then use tongs to turn any pale wedges from the corners towards the centre.
- Cook for a further 8–10 minutes at 190°C, until the edges are golden and the thickest wedge feels tender when pierced with a knife.
- Sprinkle over the za'atar and lemon zest, shake to coat, then cook for 2–3 minutes more at 180°C.
- Tip the wedges into a serving bowl, scatter with parsley or coriander, and taste before adding any extra salt.
- Serve immediately with lemon wedges and the yoghurt-tahini dip if using.
Nutrition
Calories: 250
