Global
Air-Fryer Potato Wedges
Golden, fluffy-inside potato wedges with a fraction of the oil of chips. Crisp skins, no deep-frying.
~40 mintotal~161 kcalper serving~3g protein~29g carbs~4g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 4 potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper
Cooking Steps
Parboil the wedges 5 minutes, then drain and steam-dry.
Toss with olive oil, paprika, garlic powder and seasoning.
Air-fry at 200°C for 18–20 minutes, shaking halfway (or oven-roast at 220°C for 30 minutes).
Serve crisp and hot.
Optional Enhancements
- Leave skins on for fibre
- Add rosemary
- Serve with yogurt-chive dip
Plant & Growing Tips
Potatoes
- Plant seed potatoes in well-drained, fertile soil after the last frost, about 4-6 inches deep and 12-15 inches apart.
- As plants grow, mound soil (hilling) around the stems to encourage more tuber development and protect tubers from greening.
- Ensure consistent watering, especially during flowering and tuber formation.
Natural Pest Control
- Hand-pick Colorado potato beetles and their larvae from leaves and drop them into soapy water.
- Practice crop rotation to prevent soil-borne diseases like potato blight, and use resistant varieties if available.
- Protect against slugs and snails by keeping the garden clear of debris and using organic slug pellets if necessary.
Harvest
Potatoes
- Harvest "new" potatoes about 2-3 weeks after flowering by carefully digging around the plant and removing a few tubers.
- For storage, wait until the foliage has completely died back, then dig up all tubers, allowing them to cure in a dark, cool place for a week before storing.
Storing & Freezing
Best fresh; re-crisp in the air-fryer.
