Air Fryer Recipe
Potato wedges
Potato wedges are a classic side that are simple to make, with the air fryer giving them a lighter, crisp-edged finish.
Ingredients
- 4 large potatoes (preferably Maris Piper or King Edward)
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- Salt and black pepper to taste
- Parsley for garnish (optional)
Method
- Wash the potatoes thoroughly, and peel them if you like.
- Cut each potato into wedges by slicing it in half lengthways, then cutting each half into 4-6 wedges.
- Preheat the air fryer to 200°C (390°F).
- In a large bowl, stir together the olive oil, paprika, garlic powder, onion powder, salt and pepper.
- Add the potato wedges to the bowl and toss until they are evenly coated.
- Arrange the wedges in the air fryer basket without overcrowding; cook in batches if needed.
- Cook for about 15 minutes, shaking the basket halfway through.
- Remove once golden and crisp, and garnish with parsley if desired.
Why this works in an air fryer
Floury potatoes such as Maris Piper and King Edward have enough starch to roughen and dry at the cut edges, while the small amount of oil conducts heat and helps the spices bloom. Fast air circulation dehydrates the surface before the interior overcooks, giving a crisp outside and fluffy centre.
Equipment notes
Assumes a 5–6 litre basket with wedges in a loose single layer; a smaller single-drawer model will need batches, while a dual-zone fryer cooks best with wedges split evenly between drawers and shaken/rotated at halfway because the outer edges brown faster than the centre.
Common pitfalls
- Pale, leathery wedges at 15 minutes? The basket is too full or the potatoes were wet; cook in a single layer and pat the cut surfaces dry before coating.
- Burnt spice specks but firm potato centres? The wedges are too thick or the paprika is scorching; cut narrower wedges and drop to 190°C for a few extra minutes.
- Crisp edges but undercooked middles? The potatoes were cut unevenly; keep wedges similar in thickness and move the largest pieces to the hottest outer part of the basket.
- Wedges sticking or tearing when shaken? They were moved before a crust formed; leave them undisturbed for the first 7–8 minutes, then shake firmly but briefly.
Variations & substitutions
- Swap paprika for smoked paprika for a deeper, barbecue-style flavour; it darkens faster, so check colour a couple of minutes early.
- Use sunflower or rapeseed oil instead of olive oil for a more neutral taste and slightly higher heat tolerance.
- Add 1 tablespoon finely grated Parmesan after cooking, not before, as cheese can catch in the air fryer and turn bitter.
- Use sweet potatoes in the same wedge shape, but expect softer centres and reduce the temperature to 190°C as their sugars brown more quickly.
Storage & reheating
Keep cooled wedges in the fridge for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes, shaking once, until hot and re-crisped.
Nutrition
Calories: 250
