Air Fryer Potato Wedges

Crisp air fryer potato wedges with a fluffy middle. Why drying them and a single layer matter more than the seasoning.

Prep

10 min

Cook

20 min

Total

30 min

Serves

3

Ingredients

• 3 medium floury potatoes, such as Maris Piper (about 600g)
• 1 tbsp oil
• 1 tsp smoked paprika
• 1/2 tsp garlic granules
• 1/2 tsp salt, plus flaky salt to finish

Method

1. Scrub the potatoes and leave the skin on. Cut each in half lengthways, then each half into four long wedges.
2. Optional: soak the wedges in cold water for 20-30 minutes to rinse off surface starch.
3. Dry them thoroughly with kitchen paper.
4. Toss with the oil, paprika, garlic granules and salt until every wedge is coated.
5. Lay them in the air fryer basket in a single layer, skin side down. Cook in batches if they will not fit.
6. Air fry at 200°C (390°F) for 18-25 minutes, shaking halfway, until deep golden with crisp edges and soft all the way through.
7. Salt them as soon as they come out.

Notes

• Dry wedges crisp; wet ones steam. If you soaked them, dry them twice.
• A single layer matters more than anything else. A crowded basket gives you soft, pale wedges.
• Floury potatoes (Maris Piper, King Edward) go fluffy inside. Waxy ones stay dense.
• Check one at 18 minutes: a knife should slide into the thickest part with no resistance.
• Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.

More Air Fryer Potatoes & Chips

• Perfect Air Fryer Chips30 min · serves 3
• Frozen Chips in the Air Fryer19 min · serves 2
• Air Fryer Hasselback Potatoes50 min · serves 2
• Air Fryer Jacket Potato45 min · serves 2
• Air Fryer Roast Potatoes40 min · serves 4
• Air Fryer Sweet Potato Fries35 min · serves 2

Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.

Recipe source: Method corroborated across published air-fryer potato wedge recipes: Liana's Kitchen, delicious. magazine, Morphy Richards and Recipe This. Skin-on potatoes cut into wedges, optionally soaked in cold water to remove surface starch, dried, tossed in a little oil and seasoning and air fried at 200°C (390°F) in a single layer for 18-25 minutes, shaken halfway or every 5 minutes, cooked in batches if the basket is crowded.