Air Fryer Potato Wedges
Crispy on the outside, fluffy in the middle, and far less oil than the deep-fried version — these air fryer potato wedges are a weeknight hero. The one step people skip is the soak: drawing out the surface starch is what guarantees that shattering crunch.
Serve them alongside our air fryer chicken breast or any of our mains.
How to get extra-crispy air fryer potato wedges
Soak the cut potato wedges in cold water, then dry them thoroughly before oiling — wet wedges steam instead of crisping. Shake the basket a few times as they cook.
Ingredients
Values are estimated, per serving.
Procedure
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Soak and dry the wedges
Soak the wedges in cold water for 20 minutes, then drain and dry them thoroughly — this is the secret to crispiness.
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Season the wedges
Toss the dried wedges with the olive oil, paprika, garlic powder, salt and pepper.
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Preheat the air fryer
Preheat the air fryer to 190°C (375°F).
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Air fry until golden
Air fry at 190°C (375°F) for 20–25 minutes, shaking the basket every 7–8 minutes, until golden and crisp.
