Air Fryer Potato Wedges
Put that new kitchen gadgetry to work with this Air Fryer Potato Wedges recipe
Equipment
Ingredients
- 500g (1lb) White Potatoes (Russet, Yukon Gold, or Maris Piper)
- 5g (1tsp) Baking Soda
- 8g (1tsp) Salt
- 2g (½tsp) Paprika
- 2g (½tsp) Garlic Powder
- 2g (½tsp) Onion Powder
- 2g (½tsp) 5 Spice Powder
- 1g (½tsp) Black Pepper
- 20g (2tbsp) Sunflower Oil
Instructions
- Select approximately 500g of small to medium sized White Potatoes that look wedge-worthy, and give them a good wash
- Leaving the skin on, chop them into the best wedge shapes you can manage. I usually chop the spuds in half, then cut those halves in half again, and finally half them one more time to make 8 wedges per potato
- Give the wedges a rinse, then pop them in a medium sized cooking pot filled about halfway with water. Drop in around 3g of Salt, and 5g Baking Soda, then bring to the boil.
- Once bubbling, boil the potatoes for around 5 minutes
- Meanwhile, pre-heat the air fryer to 200℃ (390℉). Then mix 5g of Salt, 2g Paprika, 2g Garlic Powder, 2g of Onion Powder, 2g of 5 Spice Powder, and 1g Black Pepper in a small bowl
- Once the potatoes have boiled for 5 minutes, remove from the heat and strain into a colander, allowing a minute or two for the steam to evaporate. Dry the saucepan in the interlude
- Pat the potatoes dry with a piece of kitchen paper, then return them to the saucepan
- Using a pastry brush, roughly coat the potatoes with 20g of Sunflower Oil before tossing in the seasoning mix and placing the lid on the pan. Then, holding it securely, give the whole thing a good shake, to evenly distribute the seasoning onto the wedges
- Now, pop the whole lot into the Air Fryer and cook for approximately 20 minutes, turning once halfway through, until they are golden brown in colour
- Serve as a snack or side dish accompanied by your favourite dipping sauce
Nutrition
Calories: 136kcal
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