Airfried Crispy Wedges

Ingredients

• 3–4 mediumpotatoes
• 2–3 tbspolive oil
• 1 tbsppaprika
• 1 tbspparsley
• 1 tbspgarlic salt
• 1 tsppepper

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes, cut them into wedges and place them in a bowl.

2. 2

   Coat with oil

   Add the olive oil and toss the wedges until they are well coated.

3. 3

   Add the seasoning

   Add the paprika, parsley, garlic salt and pepper, then mix until the wedges are seasoned evenly.

4. 4

   Air-fry the wedges

   Air-fry at 200°C for 15 minutes, shaking the basket every 5 minutes.

5. 5

   Crisp further

   If you prefer them crispier, air-fry the wedges for longer.

What are air-fried potato wedges?

Potato wedges are thick-cut pieces of potato, seasoned and cooked until tender inside with a browned exterior. They are a familiar pub and home-cooking side, and the air fryer offers a way to cook them using a coating of oil rather than deep-frying.

This version keeps the seasoning simple: paprika brings warmth, while parsley, garlic salt and pepper add savoury flavour. Peeling the potatoes gives the wedges a smooth surface, though the same method can also be used with the skins left on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 4g protein, 26g carbs, 9g fat.

Most of the carbohydrates come from the potatoes, while olive oil supplies most of the fat; the wedges provide only a modest amount of protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate, and note that garlic salt can contribute substantial sodium.

Choosing and cutting the potatoes

Potatoes: medium-sized ones are easiest to cut into similarly sized wedges. Aim for pieces of a similar thickness so they cook at roughly the same pace.

Wedges: cut each potato lengthways into halves or quarters, then divide those pieces as needed. Very thick wedges may need extra cooking time to become tender in the middle.

Getting an even coating

Oil: toss the wedges thoroughly so the oil reaches their cut surfaces. This helps the seasoning stick and encourages browning.

Seasoning: add the paprika, parsley, garlic salt and pepper after coating the wedges with oil. Mix well so the flavours are distributed rather than left in a pile at the bottom of the bowl.

Shaking and checking for doneness

Shaking: move the wedges around every 5 minutes during the 15-minute cook. This gives different sides a chance to meet the hot air and helps them cook more evenly.

Doneness: look for browned edges and test a thick wedge with a fork; it should be tender through the centre. If it is not crisp enough, continue air-frying and check again shortly afterwards.

Making the wedges crisp

Basket space: arrange the wedges with room for air to circulate where possible. If they are piled tightly together, they may soften rather than brown evenly.

Extra time: the recipe allows for a longer cook when you want more crispness. Add time in short increments and check the wedges so they do not become too dark.

What to serve with them

As a side: serve the wedges alongside grilled chicken, fish, eggs or a veggie burger. A salad or steamed vegetables add freshness to the plate.

For dipping: offer a yoghurt-based dip, ketchup or another favourite sauce. Add any dip separately so the wedges keep their crisp edges.

Recipe notes & tips

• Cut the potatoes into wedges of similar thickness for more even cooking.
• Toss thoroughly so the oil and seasonings coat the wedges rather than collecting in the bowl.
• Shake the air-fryer basket at each 5-minute interval as directed.
• Check a thick wedge with a fork before serving to confirm the centre is tender.
• Add extra cooking time in short increments if you want a crisper finish.

Variations

• Leave the skins on: scrub the potatoes well before cutting for a more rustic texture.
• Add dried herbs: mix a little dried rosemary or thyme into the seasoning.
• Bring the heat: add a pinch of chilli flakes with the paprika.
• Use smoked paprika: swap it for the regular paprika for a smokier flavour.
• Serve with a dip: offer a yoghurt and herb dip on the side.

Common mistakes to avoid

• Uneven wedges: pieces of different thicknesses cook at different speeds, so cut them as evenly as you can.
• Skipping the shake: wedges can brown unevenly if left undisturbed, so shake the basket every 5 minutes.
• Crowding the basket: tightly packed wedges may not crisp well; cook in batches if needed.
• Too much garlic salt: it can make the seasoning overly salty, so measure carefully and taste before adding extra.
• Stopping too soon: if a thick wedge is still firm inside, continue cooking and check it again before serving.

How to store

Cool leftover wedges and refrigerate them in a covered container for up to 3 days. Reheat in the air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions