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Air fryer potato wedges

Name: Air fryer potato wedges
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Cuisine: American recipes
Ingredients: 600g new potatoes; 2 tbsp rapeseed oil; 1 tbsp cornflour; 1 tsp sea salt; 1 tsp smoked paprika; ½ tsp garlic powder; 1 tsp freshly ground black pepper; Ketchup, mayo or your dipping sauce of choice to serve

By: Tom Shingler
Head of food, delicious.

Published: 9 Jan 23
Updated: 3 Jul 24

Use your air fryer to create absolutely knockout potato wedges and roasties that are fluffy inside and super-crisp on the outside. These mini ones are lightly spiced, just begging to be dipped into mayo or ketchup. Great for a party.

New to air frying? Check out our collection of air fryer recipes.

Easy
January 2022

Test kitchen approved

Serves 2
Hands-on time 10 min, air frying time 20 min

New to air frying? Check out our collection of air fryer recipes.

Nutrition: per serving

Calories: 391kcals
Fat: 11.4g (0.8g saturated)
Protein: 6g
Carbohydrates: 63g (2.6g sugars)
Fibre: 6.1g
Salt: 2.5g

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Before you start

Rinsing cut potatoes in water to remove excess starch is the key to making them crispier. Starch combines with moisture to create a gummy texture on the surface, which is the opposite of what you want when making wedges or chips. Rinsing also removes some of the sugars, which will help prevent your wedges turning too brown (or burning) before they’re cooked through.

Always choose a floury potato variety, rather than a waxy (or ‘salad’) one. Floury potatoes – maris piper or king edward being the most common – provide that light, fluffy texture rather than a denser, creamier interior.

When air-frying, always ensure every part of your food is coated in oil. Any surface that isn’t coated in oil will bake rather than fry.

Before you start

When air-frying, always ensure every part of your food is coated in oil. Any surface that isn’t coated in oil will bake rather than fry.

Ingredients

600g new potatoes
2 tbsp rapeseed oil
1 tbsp cornflour
1 tsp sea salt
1 tsp smoked paprika
½ tsp garlic powder
1 tsp freshly ground black pepper
Ketchup, mayo or your dipping sauce of choice to serve

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Method

Quarter each potato lengthways, trying to keep each wedge an equal size (so any smaller potatoes might only need to be halved). Put the wedges in a bowl of cold water as you work, swishing the water around them to remove excess starch. Drain well and pat dry.
Mix the remaining ingredients together to make a loose paste, then spoon over the wedges. Give everything a toss to coat evenly, then set aside for 5 minutes.
Heat the air fryer to 200°C. Put the wedges in the air fryer basket, ideally in a single layer with room around each one for ultimate crispiness. Cook for 18-20 minutes, giving them a shake halfway. Serve with plenty of sauce for dipping.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 391kcals
Fat: 11.4g (0.8g saturated)
Protein: 6g
Carbohydrates: 63g (2.6g sugars)
Fibre: 6.1g
Salt: 2.5g

delicious. tips

Air fryers always work best when the food is in a single, even layer with a bit of space between each piece. You can scale this recipe up and down easily, but work in batches if your air fryer isn’t big enough. We used a 4.2 litre air fryer, which just about fit the wedges in.

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