Chunky, seasoned wedges are the ultimate easy side, and the air fryer nails them: crunchy, spiced skins and a soft, fluffy inside. A quick parboil is the trick that guarantees the centres cook through before the outsides catch.
Everything you need
- 800 g floury potatoes, cut into wedges
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp fine salt
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 5 done-
Cut the potatoes into wedges. Parboil in salted water for 5 minutes, then drain and steam-dry for a couple of minutes.
For this step
- 800 g floury potatoes
- 1 tsp fine salt
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Toss the dried wedges with the oil, paprika, garlic powder, oregano and salt until coated.
For this step
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp fine salt
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Preheat the air fryer to 200°C / 400°F. Arrange the wedges in a single layer, skin side down where you can.
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Air fry for 18 to 24 minutes, turning halfway, until deep golden and crisp.
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Season with a little more salt and serve with soured cream or garlic mayo.
For this step
- 1 tsp garlic powder
- 1 tsp fine salt
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- The parboil softens the middle so the wedges go fluffy inside while the outside crisps.
- Let them steam-dry after draining. Dry surfaces crisp; wet ones steam.
Make it your own
- Add grated parmesan and parsley for the last 3 minutes.
- Toss with a pinch of cayenne for spicy wedges.
Storing & reheating
Best fresh. Re-crisp leftovers at 190°C for 4 to 5 minutes.
Frequently asked
Do I have to parboil the potatoes?
It's not essential, but it guarantees a fluffy centre and helps the wedges crisp. Skip it and just add a few minutes of cooking time.
What potatoes make the best wedges?
Floury varieties like Maris Piper or Russet go crisp outside and fluffy within. Waxy potatoes stay firmer and denser.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.