Air Fryer Recipe
Smoked Paprika Potato Wedges
Good potato wedges should have a satisfying crunch and a fluffy interior, and an air fryer is perfect for achieving this balance. The fan-driven convection of an air fryer quickly removes surface moisture, allowing for crisp edges without the need for deep frying.
Ingredients
- 900g floury potatoes (e.g., Maris Piper, King Edward, Rooster), scrubbed but not peeled
- 1½ tbsp rapeseed oil or olive oil
- 2 tsp smoked paprika, preferably sweet smoked paprika
- ¾ tsp fine sea salt, plus extra to finish if needed
- ½ tsp garlic granules
- ½ tsp onion granules
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper, optional
- 1 tsp cornflour, optional
- 1 tbsp finely chopped parsley or chives, to finish
- Lemon wedges, soured cream, mayonnaise or garlic yoghurt, to serve
Method
- Cut each potato lengthways into wedges about 2cm at the widest point.
- Put the wedges in a bowl of cold water, swish well, then leave for 10 minutes if you have time. Drain thoroughly.
- Dry the wedges very well in a clean tea towel.
- In a dry bowl, mix the smoked paprika, salt, garlic granules, onion granules, black pepper, cayenne and cornflour.
- Add the potatoes and toss once, then drizzle over the oil and toss again until every cut face is lightly coated.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating.
- Add the wedges in a loose layer in the air fryer basket.
- Cook at 190°C for 12 minutes, then pull out the basket and shake firmly. Use tongs to turn any pale wedges so their cut sides face outwards.
- Continue cooking for 8–12 minutes, shaking again after 5 minutes, until the wedges are deeply golden on the ridges and tender when pierced with a knife.
- For extra colour, raise the temperature to 200°C for the final 2–3 minutes only.
- Tip the wedges into a warm bowl, sprinkle with parsley or chives, and taste before adding more salt.
- Serve straight away with lemon wedges or a cool dip.
Nutrition
Calories: 250
