These are the kind of potato wedges I make when I don’t want the seasoning on the potatoes to be the main event.
I originally made them because I had some leftover KFC gravy and wanted something crispy to dip into it. Rather than loading the wedges with paprika, garlic, herbs or Parmesan, I kept them deliberately simple with just potatoes, olive oil, salt and black pepper.
They get cooked first at a moderate temperature to soften the middle, then finished at high heat in the air fryer for a crisp, golden outside. They’re a basic side, but that’s the point. Sometimes you just want a really good crispy potato to go with whatever you’re serving alongside it.
Basic Potato Wedges
122kcal
Method
- Cut the potatoes lengthways into fairly even wedges. Leave the skin on.
- Soak them in cold water for 20–30 minutes if you have time. This removes some surface starch and helps them crisp.
- Drain and dry extremely well.
- Toss with olive oil, salt and black pepper.
- Preheat your air fryer to 180°C.
- Air fry pointed side up at 180°C for 15 minutes, turn.
- Increase to your air fryer’s 230°C maximum and cook another 5 minutes. Turn to remaining side
- Air fryer at 230°C and cook another 3 minutes.
- Taste before adding any more salt, since the KFC gravy or what ever sauce you have may already be quite salty.
Nutrition
Calories122kcalCarbohydrates23gProtein3gFat2gSaturated Fat0.3gPolyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol2mgSodium94mgPotassium548mgFiber3gSugar1gVitamin A6IUVitamin C25mgCalcium18mgIron1mg
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