Air fryer recipe · Sides
Spiced Potato Wedges
Chunky skin-on wedges with a craggy spiced crust and fluffy steaming centres.
- 34 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 240kcal
- 4.0 gprotein
- 41.3 gcarbs
- 7.3 gfat
- 4.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes4 medium
- Oil1.5 tbsp
- Paprika1 tsp
- Cumin powder1/2 tsp
- Garlic powder1/2 tsp
- Saltto taste
Method
Cut into wedges
Scrub the potatoes well and cut each one into 6 to 8 wedges, leaving the skin on for extra texture and bite. Keep the wedges roughly equal in size so they all cook through at the same rate and none is left hard in the middle.
Parboil briefly
Boil the wedges for 5 minutes until the outsides are just tender, then drain and let them steam-dry in the colander. Shaking them gently to rough up the surface creates craggy edges that crisp up beautifully in the hot air.
Season generously
Toss the dried wedges with the oil, paprika, cumin, garlic powder and salt until evenly coated. The light parboil leaves the surface slightly soft and starchy, which helps the spices and oil cling instead of sliding off.
Air-fry until crusty
Arrange the wedges skin-side down where you can and air-fry at 200°C for 20 min, turning them twice for an all-round crust. Check that a fork slides easily through the centre before serving, which tells you the inside is cooked.
