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I originally made them because I had some leftover KFC gravy and wanted something crispy to dip into it.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
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
Private Notes
Tried this recipe?
Let us know how it was!More recipes to try
Cooked this recipe?
Sign in to post a short comment and photo as proof of your cook. Your contribution will be public on this recipe.
Sign in to add your cook
Leave a Reply