🛒 Ingredients (Serves 2–3)
- 3–4 medium potatoes (Russet or any starchy type)
- 1–2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (for color & flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1/2 tsp dried herbs (oregano or mixed herbs – optional)
👩🍳 Instructions
- Wash & cut potatoes
- Slice into thick wedges (like in your image).
- Keep skins on for extra crispiness.
- Soak (Important Step!)
- Soak wedges in cold water for 20–30 minutes.
- This removes starch → makes them crispier.
- Dry completely
- Pat dry with a towel (very important for crisp texture).
- Season
- Toss with oil + all spices until evenly coated.
- Preheat air fryer
- 180°C (350°F) for 3–5 minutes.
- Air fry
- Arrange in a single layer (don’t overcrowd).
- Cook at 180°C for 15 minutes
- Shake basket
- Then cook at 200°C for 8–10 minutes until golden & crispy.
🔥 Pro Tips (For Perfect Like Image)
- Don’t skip soaking → biggest crisp factor
- Use just enough oil, not too much
- Flip/shake halfway
- Cook in batches if needed
🧂 Flavor Variations
- Spicy: Add chili powder or cayenne
- Garlic Parmesan: Toss with parmesan after cooking
- Peri-Peri: Add peri-peri seasoning
- BBQ: Sprinkle BBQ spice blend
🍽️ Serving Ideas
- Ketchup, mayo, or garlic dip
- Cheese sauce
- Serve with burgers, chicken, or wraps
⚖️ Approx Nutrition (Per Serving)
- Calories: ~180–220
- Carbs: ~30g
- Fat: ~6–8g
❓ FAQs
Why aren’t my wedges crispy?
- Too much moisture or overcrowding → dry well & cook in batches
Can I skip soaking?
- Yes, but they’ll be less crispy
How to reheat?
- Air fry at 180°C for 3–5 minutes