Air Fryer Potato Wedges
The difference between limp wedges and crisp ones is two steps that are easy to skip. First, soak the cut potatoes in cold water to draw out surface starch, which otherwise glues the crust shut. Second, toss the dried wedges with a spoon of cornflour, which pulls out the last of the moisture and gives that glassy crunch. Without those two you have simply roasted potatoes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
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What to use instead
Rice flour replaces cornflour at the same quantity — a slightly coarser crust, no less crisp.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut into wedges
Wash the potatoes and cut each lengthways into 6–8 wedges. Leave the skin on — it holds the shape and makes the crispest part.
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Step 2: Soak in cold water
Cover the wedges with cold water for 20 minutes. The water goes visibly cloudy: that is the starch which would otherwise seal the surface instead of crisping it.
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Step 3: Dry them completely
Drain and dry the potatoes with a towel until no damp is left. This matters most: moisture turns hot air into steam and there will be no crust.
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Step 4: Toss
Tip into a bowl, drizzle with oil and toss. Then add the cornflour, paprika, garlic powder, salt and pepper and toss again so everything is evenly spread.
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Step 5: Single layer
Heat the air fryer to 200 °C. Lay the wedges in one layer without overlapping. If they do not fit, cook in two batches.
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Step 6: Cook 15 minutes
Cook 12–15 minutes, shaking the basket twice. They are done when the edges are deep gold and a fork goes through easily.
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Step 7: Salt them hot
Tip onto a plate and add more salt straight away. Salt clings to a hot surface; on a cooled one it just slides to the bottom.
Tips & variations
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Tip
Do not crowd the basket. Two batches of 400 g beat one of 800 g, and the difference is obvious at a glance.
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Swap
Rice flour replaces cornflour at the same quantity — a slightly coarser crust, no less crisp.
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Variation
Scatter grated parmesan and chopped parsley over the wedges while hot; the cheese melts and sticks.
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Storage
They are best fresh. Yesterday's revive in 4 minutes at 200 °C, but never quite match the first round.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 210 kcal | 840 kcal |
| Protein | 4 g | 16 g |
| Fat | 7 g | 28 g |
| Carbohydrates | 33 g | 132 g |
Approximate values calculated from standard ingredient data.
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