Potato wedges in the air fryer

Name: Potato wedges in the air fryer
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 1.5 tablespoons Olive oil; 800 g Potato; 1 teaspoon Salt; 0.25 teaspoons Black pepper; 1 teaspoon Paprika; 1 tablespoon Parsley; 1 teaspoon Garlic Powder

Patatas gajo en freidora de aire

Easy

No allergens declared for the registered ingredients. This does not replace checking the actual product labels.

Author: Equipo Cocinoa
Preparation time: 65 min
Servings: 4

Summary

Skin-on potato wedges, crisp outside and fluffy inside, seasoned with paprika and garlic powder. Just a tablespoon and a half of oil for the side everyone asks for with a homemade burger.

Ingredients

4 servings

1.5 tablespoons Olive oil
800 g Potato (thin-skinned, well scrubbed (about 4 medium))
1 teaspoon Salt (fine)
0.25 teaspoons Black pepper (ground)
1 teaspoon Paprika (sweet or smoked)
1 tablespoon Parsley (chopped, to serve) (optional)
1 teaspoon Garlic Powder

Instructions

Scrub the potatoes well under the tap and dry them. Halve them lengthways and cut each half into 4 wedges, about 2 cm at the widest part.
5 min
Soak them in a bowl of cold water for 30 minutes (even 10 makes a difference). The water will turn cloudy: that is the starch you want to get rid of.
30 min
Drain them and dry them thoroughly with a clean tea towel or kitchen paper, wedge by wedge if need be. The drier they are, the crisper they will be.
3 min
Tip them into a dry bowl, drizzle with the oil, sprinkle over the paprika, garlic powder, salt and pepper and toss with your hands until every wedge is glossy and tinged red.
2 min
Preheat the air fryer to 200 °C for 3 minutes.
3 min
Lay the wedges in a single layer, skin side down, without piling them up; if they don't fit, cook them in two batches. Cook for 18-20 minutes at 200 °C, shaking the basket every 6-7 minutes so they brown on all sides.
20 min
Check they are done: they should be golden with crisp edges, and the tip of a knife should slide into the thickest one without resistance. If not, give them another 3-5 minutes. Leave them for 2 minutes in the open basket and serve with the parsley scattered over.
2 min

Notes

Soaking in cold water washes off surface starch, so the wedges brown better, don't stick together and turn out crisper, but it only works if you dry them thoroughly afterwards, because any water left turns to steam and makes them soft. Thin-skinned potatoes with floury or all-rounder flesh work best; there's no need to peel them, just scrub them well under the tap. Cut all the wedges the same thickness so they cook evenly. Timings vary between models: in small drawer air fryers check at 15 minutes, and in oven-style ones with shelves, swap the trays round halfway through. If you cook two batches, put the first back in with the second for the last 2 minutes so everything comes out hot. In a conventional oven, bake them at 220 °C on baking paper for 30-35 minutes, turning halfway. They keep for 2 days in the fridge; reheat for 4-5 minutes at 200 °C in the air fryer and they crisp up again (the microwave makes them soggy). Variations: sprinkle over grated Parmesan for the last 2 minutes, swap the paprika for Cajun seasoning or use sweet potato (about 14-16 minutes, as it browns faster). Serve with aioli, ketchup or a lemony yoghurt dip.