The ULTIMATE Air fryer potato wedges!

If you’re a fan of potato wedges, you’ll know that the perfect texture can be elusive. Ideal scenario: a crunchy, golden coating with a middle that has the softness of a fluffy baked potato.  More common scenario: floppy wedges with hard middles and the kids are eating crisps for tea again.

In our quest for perfection, we’ve tested different methods in the Clear Mini Air Fryer – including a secret ingredient recommended by Ottolenghi.  And we smashed it with our latest air fryer potato wedges recipe. It’s below – don’t skip the tips though!

Tips for perfect potato wedges

Preventing floppiness begins with removing the starch. You can parboil your potatoes (we did this in our chip recipe) but we’ve discovered that soaking the raw wedges in warm water is just as good!

Drying the wedges is important, so either steam-dry them in the pan (if parboiling) or pat them dry with a tea-towel (if soaking).

Try the double cook: Inspired by double-cooked chips, we started the wedges on a lower heat and then tossed them with seasonings and finished frying at 200°C.

The secret ingredient – semolina – adds crunchiness to the wedges, but you can still make these without it.

Suggestions for seasoning your potato wedges

1 - You almost always need more seasoning than you first think. (Although check if your blend has a lot of salt – the ingredients are listed in order of dominance.)

2 – Seasoning blends + Air Fryer = more fun than it has the right to be. If you’re looking for a go-to seasoning blend, we love Seasoned Pioneers’ Wild Herb Salt and punchy Central American Spice Mix.  Also check out Field Blends – another small UK business making ridiculously delicious seasonings.  Their ‘campfire’ spices are intended for outdoor cooking, but they’re ideal for air fryer suppers, too.

3 – Make your own seasoning blend with the things you like, especially if you are cooking for young or fussy people. Start with smoked paprika + salt + onion granules + chilli flakes (+ a pinch of brown sugar if you’re not averse to it).

The ULTIMATE Air Fryer Potato Wedges

Serves 2

4 medium potatoes
2 tbsp olive oil
1 tbsp seasoning blend
2 tbsp fine semolina

1 – Peel the potatoes and cut into 8 wedges each.   

2 – Put the potato wedges into a bowl and cover with warm water. Swish them around in the water, then drain and repeat. Leave them in the warm water for 10 minutes.

3 – After 10 minutes, pat them dry with a clean tea towel or kitchen paper. Dry the bowl and use it in the next step.

4 – Toss with 1 tbsp of the oil and add to the Clear Mini drawer (on the crisping rack).  Don’t wash the bowl yet!

5 – Cook at 160°C for 15 minutes, shaking the drawer halfway through.  

6 – Return the wedges to the bowl and toss them with another 1 tbsp of olive oil, 2 tbsp of semolina, and 1 tbsp of your seasoning blend.      

7 – Put them on the rack and set the temp to 200°C. Cook for about another 15-17 minutes, moving the wedges around every 5 minutes to get nice, even browning.

8 – Cool for a few minutes before serving!

MORE IDEAS

In those 7 minutes while they’re cooling, you could make a quick tartlet in the air fryer – use ready-rolled puff pastry. Try our Pesto & Tomato Hearts. These wedges also go well with our Honey & Mustard Ham, which could be cooked first (as it stays hot for ages).

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Made your best-ever wedges? Share your dish with us @KelenandWillian – we love seeing your air fryer triumphs!