Air Fryer Crispy Potato Wedges
Crispy, golden wedges like from the oven, ready in 20 minutes with just a tablespoon of oil. Serve with a sour cream and garlic dip.
- Time
- 30 min
- Serving
- 303 kcal
- Ingredients
- ≈ $0.59
- Protein
- 5 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 220 g
- 2 Sunflower oil 6 ml
- 3 Paprika to taste
- 4 Garlic powder to taste
- 5 Salt 2 g
- 6 Dillpack 50 g ≈ $1.80 3 g
- 7 Sour cream garlic sauce 30 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Scrub the potatoes1, cut into 8 wedges per potato, soak in cold water for 10 minutes, then drain and pat dry.
Toss with oil, paprika, dried garlic powder, and salt.
Arrange in a single layer in the air fryer basket and cook at 200°C (400°F) for 18–20 minutes, shaking halfway, until golden and crisp; the flesh should pierce easily with a knife.
Sprinkle with chopped dill6 and serve with the sour cream and garlic dip.
Tips
- Why it works
- Soak the wedges to remove excess starch. This prevents them from sticking and ensures a crispier texture. Pat dry thoroughly or they’ll steam instead of fry.
- Substitutions
- Use olive oil instead of sunflower oil for a milder taste; swap dried garlic for ½ teaspoon minced fresh garlic if you have it.
- Common mistakes
- Overcrowding the basket makes wedges soggy; they’ll look uneven and smell undercooked even after full time.
- Storing and reheating
- Eat fresh or within 2 days; reheat in the air fryer at 180°C (350°F) for 5 minutes until crispy again.
- Serve with
- Pair with a simple grilled chicken breast or black beans for a balanced dinner.
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