Air fryer potato wedges
- Preparation 30 min
- Cooking 30 min
- Servings 4 à 6
- Freezing Absolument
What’s better than crispy, golden home fries? Potato wedges cooked in an air fryer! With their perfect texture – crispy on the outside, fluffy on the inside – they’ve got it all. Whether to accompany a burger, a juicy steak or simply to nibble on while watching a sports match, these air-fried potato wedges are the ideal solution for a luxury snack.
The air fryer, or hot-air fryer, is an indispensable ally in the kitchen. It allows you to cook food with very little oil, while obtaining a beautiful, golden, tasty texture. Gone are the days of fatty potatoes soaked in oil: here, you keep the great taste while cutting calories! What’s more, cooking is quick and requires almost no supervision: just season, put in the oven and let the magic happen.
In this recipe, we’ll show you a simple, no-fuss method for golden-brown potato wedges seasoned to perfection. We’ll also give you a few tips for varying the flavours to suit your tastes. Whether you like them spiced up with smoked paprika, perfumed with herbes de Provence or with a touch of garlic and Parmesan, you’ll find everything you need here to prepare potato wedges worthy of the finest tables!
So get out your air fryer, choose your favorite spices, and get ready to enjoy the best homemade potato wedges with the texture of your dreams. You won’t be able to live without them!
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Air fryer potato wedges
- 6 yellow potatoes, quartered
- Cold water (for soaking)
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 2 tsp (10 ml) paprika
- Fleur de sel and fresh parsley for serving
Preparation
- Place potato wedges in a large bowl and cover with cold water. Soak for 20 minutes to remove excess starch. Drain and pat dry with a clean cloth or paper towel.
- Add 2 tbsp (30 ml) vegetable oil and toss to coat.
- Add garlic powder, onion powder, paprika and pepper to taste. Stir again to distribute spices evenly. Add remaining oil and toss.
- Divide the quarters between two baskets in the air fryer to ensure air circulation.
- Bake at 400°F (200°C) for 15 minutes.
- Turn potatoes over and bake for a further 15 minutes, or until golden brown and crisp. Serve garnished with fleur de sel and fresh parsley!
Tips and tricks for perfect air-fried potato wedges
✅ Dry the potatoes well: After soaking, it’s essential to dry the potatoes with a clean cloth or paper towel. The less moisture they have, the crisper they will be.
✅ Don’t overload the air fryer: For even cooking, potatoes should not be stacked. Better to cook them in two batches if necessary.
✅ Turn halfway through cooking: This ensures even cooking and maximizes crispness on all sides.
✅ Add salt after cooking: Salt can attract moisture and soften potatoes. It’s best to add it just before serving.
Spice variations to spice up your potato wedges at the air fryer
🌿 Herb classic: Replace paprika with 1 tsp (5 ml) herbes de Provence or dried rosemary.
🔥 Spicy: Add 1/2 tsp (2.5 ml) cayenne pepper or red pepper flakes for a spicy version.
🧀 Cheesy: Once cooked, sprinkle the potatoes with 2 tbsp (30 ml) grated Parmesan and add a little fresh parsley.
🥤 BBQ flavor: Replace the paprika with a blend of homemade BBQ spices or smoked cumin.
🧄 Garlic and butter: Mix the cooked potatoes with 2 tbsp (30 ml) melted butter and a chopped garlic clove for a gourmet flavor.
Storage and freezing
🕒 Refrigerator storage:
Cooked potato wedges keep for 3 to 4 days in an airtight container in the fridge.
To reheat them and restore their crispness, run them for 5-7 minutes at 375°F (190°C) in the air fryer.
❄️ Freezing :
Before cooking: After seasoning the potatoes, spread them out on a parchment-lined baking sheet and freeze individually for 2 hours. Then transfer to a freezer bag and store for up to 3 months.
After cooking: Allow to cool completely, then place in a freezer bag. Reheat directly in the air fryer for 10-12 minutes at 375°F (190°C).
With these tips, your air-fried potato wedges will become a must-have at every meal!
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