Air Fryer Potato Wedges
Crispy on the outside, fluffy inside, and ready in under 35 minutes. No deep frying, no soaking, just five spices and an air fryer.
Ingredients
- 4 medium potatoes
- Salt (to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon mixed herbs
- ¼ teaspoon ginger powder
Instructions
- Wash the potatoes: Scrub them clean under running water. Leave the skin on.
- Cut into wedges: Slice each potato lengthwise into wedge shapes, keeping them roughly the same size.
- Season: Add all the wedges to a large bowl. Add salt, black pepper, paprika, mixed herbs, and ginger powder. Toss until every wedge is evenly coated.
- Preheat: Set the air fryer to 180°C (360°F) and preheat for 3 to 5 minutes.
- Arrange: Place the seasoned wedges in the air fryer basket in a single layer. Do not overlap.
- Air fry: Cook at 180°C (360°F) for 18 to 22 minutes. At the 10 to 12 minute mark, shake the basket or flip the wedges so they brown evenly on both sides.
- Serve: When the outside is crispy and the inside is soft, remove from the air fryer and serve immediately with ketchup, mayonnaise, or your preferred dip.
Notes
- Leave the skin on for extra crispiness. The skin crisps faster than the flesh and gives the wedges better texture.
- Always arrange in a single layer. Overlapping wedges steam instead of crisp.
- Flip or shake at the halfway mark for even browning on all sides.
- Preheat the air fryer. Starting with a hot basket makes a real difference.
- Start checking at 18 minutes. Every air fryer runs a little differently.
Nutrition
Calories: 210kcal