Air Fryer Recipe
Peri Peri Spiced Potato Wedges
Potato wedges are a classic side dish, and the air fryer is perfect for achieving that ideal crispy exterior with a fluffy interior. The peri peri spices bloom beautifully with just a touch of oil, making these wedges a flavourful treat.
Ingredients
- 800g floury potatoes, such as Maris Piper or King Edward, scrubbed but not peeled
- 1 ½ tbsp neutral oil, such as rapeseed or sunflower oil
- 1 tbsp lemon juice
- 1 tsp fine sea salt, plus extra to finish if needed
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ¾ tsp garlic granules
- ½ tsp onion granules
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼–½ tsp cayenne pepper, depending on heat preference
- ½ tsp caster sugar or light brown sugar
- ¼ tsp freshly ground black pepper
- Optional: ½ tsp dried chilli flakes for extra heat
- Optional to serve: chopped fresh parsley or coriander, lemon wedges, garlic mayonnaise or yoghurt dip
Method
- Cut each potato lengthways into wedges about 2–2.5cm thick at the widest point.
- Rinse the wedges in a bowl of cold water until the water looks cloudy, then drain well.
- Dry the wedges thoroughly with a clean tea towel or kitchen paper.
- In a large bowl, mix the oil, lemon juice, salt, smoked paprika, sweet paprika, garlic granules, onion granules, oregano, cumin, cayenne, sugar and black pepper into a loose paste.
- Add the dry wedges and toss for a full minute until every wedge is lightly coated.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating.
- Tip the wedges into the basket in a loose layer.
- Cook at 190°C for 10 minutes, then shake the basket firmly.
- Cook for a further 8 minutes, then check the thickest wedge with the tip of a knife.
- Increase to 200°C and cook for 3–6 minutes more, shaking once, until the edges are crisp and lightly charred in places.
- Rest the wedges in the open basket for 2 minutes before serving.
- Taste and add a pinch more salt or a squeeze of lemon if needed.
Nutrition
Calories: 250
