Easiest Ever Potato Wedges {Air Fryer or Oven}
These homemade Potato Wedges can be made in the air fryer or oven with ease. They’re fresh, flavour-packed and so easy to do. Follow a few simple tips and tricks to get the VERY best family favourite side dish.
Servings: 4
Ingredients
- 400 g Potatoes Unpeeled
- 1 tsp Garlic granules
- 1 tsp Sweet smoked paprika Optional
- 1 tbsp Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Cut the potatoes in half lengthways, then in quarters and then keep cutting in half again until you have evenly shaped and thickness of wedges (1 cm thickness). (Or use an apple divider!)
- Dry off the wedges with a clean kitchen towel and then place into a large bowl.
- Add the rest of the ingredients and mix really well.
To cook in the oven:
- Heat oven to 200°C/400F and place the wedges evenly in one layer on to a lined baking tray (use 2 trays if necessary).
- Place in oven and bake for 20 mins. Flip each wedge over and return to the oven for another 20-25 mins until cooked and crisp.
To cook in an air fryer:
- Add half the wedges to the tray, making sure they are in a single layer.
- Cook on the regular air fry setting at 200°c/400F for 10 minutes. Shake to turn them and return to the air fryer for a further 7 mins. Repeat with the remaining wedges.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Baking tray: When adding to the baking tray, don’t overcrowd the wedges or they might not go as crispy as you’d like and will take longer to cook.
Type of potatoes: Maris Pipers or King Edwards are ideal, but any kind will do.
Lining: Make sure you use a non stick baking tray, a reusable non stick liner or greased foil to make sure the wedges don’t stick and break apart.
Cooking in batches: In order to make sure your wedges are all cooked evenly, you mustn’t crowd them. Depending on how many you’re making at once, this might mean cooking them in batches. Simply cook your batches and then throw them all in together at the end, reheating for about 6-7 minutes.
Dry the wedges: Make sure you do this with kitchen roll or a clean tea towel to take the excess moisture out of the potato. This will help them crisp up.
Nutrition
Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 441mg | Fiber: 2g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg