Air fryer potato wedges
Golden, crisp potato wedges are a cinch to cook in an air fryer and perfect for when there are just one or two people eating. Try as a snack with a creamy dip.
Ingredients
- 1 large floury potato, preferably Maris Piper, around 275g/9¾oz
- 1 tbsp sunflower or vegetable oil
- ½ heaped tsp Cajun spice mix
- sea salt and freshly ground black pepper
Method
Put the potato on a board and cut in half lengthways. Halve each half lengthways again. Cut each quarter into three wedges to make 12 potato wedges in total. Transfer the potato wedges to a bowl and add the oil, spice mix, a good pinch of salt and plenty of freshly ground black pepper. Toss together well.
Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Put the potatoes in a single layer on the crisper plate, taking care not to overcrowd. Cook at 180C for 10 minutes. Toss or turn the potatoes and cook for a further 5 minutes at 180C, or until tender, crisp and golden. Serving quickly is key for these wedges, so the steam released from the freshly cooked potatoes doesn’t get a chance to soften them.
Recipe Tips
Choose a floury potato for this recipe if you can. Any recommended for chips or mashing are good. If your potatoes are smaller than recommended for this recipe, cut into 8 wedges instead of 12. The widest part of the skin on each wedge shouldn’t be more than 2cm/¾in if possible, or the cooking times could change.
Wash the potatoes well before using, as the skin will be eaten. Dry well with kitchen paper or a clean tea towel before cutting into wedges.
You don’t have to use Cajun spice for this recipe, as any spice mix will work. Even a simple combination of ground paprika, salt and pepper would be good.
This recipe was tested using a 4-litre/7-pint capacity air fryer. If yours is larger, you may need to adjust the timings given. You could increase the number of potatoes, as long as they fit in a single layer across the crisper plate.