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Air-Fryer Potato Wedges

Golden, fluffy-inside potato wedges with a fraction of the oil of chips — crisp skins, no deep-frying.

Ingredients

  • 4 potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper

Method

  1. 1

    Parboil the wedges 5 minutes, then drain and steam-dry.

  2. 2

    Toss with olive oil, paprika, garlic powder and seasoning.

  3. 3

    Air-fry at 200°C for 18–20 minutes, shaking halfway (or oven-roast at 220°C for 30 minutes).

  4. 4

    Serve crisp and hot.

Swaps & variations

  • Leave skins on for fibre
  • Add rosemary
  • Serve with yogurt-chive dip

Storing & freezing

Best fresh; re-crisp in the air-fryer.

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