📝 About This Recipe
Elevate the humble spud with these golden, shatteringly crisp potato wedges that rival any deep-fried gastro-pub version. By utilizing the circulating heat of the air fryer and a secret starch-coating technique, we achieve a fluffy, cloud-like interior and a robustly seasoned crust. Infused with aromatic garlic, smoked paprika, and earthy herbs, these wedges are the ultimate guilt-free comfort food for any occasion.
🥗 Ingredients
The Potatoes
- 2 pounds Russet Potatoes (scrubbed clean, about 3-4 large potatoes)
- 1 tablespoon Cornstarch (the secret for extra crunch)
- 2 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
The Signature Spice Blend
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Garlic Powder (provides even coverage)
- 1/2 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (for a hint of wood-fired flavor)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle kick)
The Finishing Touches
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Parmesan Cheese (freshly grated, optional)
👨🍳 Instructions
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1
Slice each scrubbed potato in half lengthwise, then slice each half into 3 or 4 uniform wedges depending on size. Aim for wedges that are about 3/4 inch thick at the widest part.
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2
Place the cut wedges into a large bowl of ice-cold water. Let them soak for at least 30 minutes; this removes excess starch and ensures the interiors stay fluffy while the exteriors crisp up.
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3
Drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them thoroughly dry—moisture is the enemy of crispiness!
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4
In a small ramekin, whisk together the kosher salt, garlic powder, onion powder, smoked paprika, oregano, black pepper, and cayenne.
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5
Transfer the dry potatoes back to a large, dry bowl. Sprinkle the cornstarch over the wedges and toss vigorously until a thin, chalky film covers every surface.
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6
Drizzle the olive oil over the starched potatoes and toss again to ensure the oil is evenly distributed.
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7
Add the spice blend to the bowl and toss one final time until the wedges are beautifully coated in the red-tinted seasoning.
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8
Preheat your air fryer to 390°F (200°C) for about 3-5 minutes.
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9
Arrange the wedges in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary to allow the air to circulate freely around each wedge.
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10
Air fry for 15 minutes, then pause the machine and shake the basket or use tongs to flip the wedges for even browning.
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11
Continue cooking for another 10-15 minutes. Check at the 10-minute mark; they are done when the edges are deep golden brown and the skin looks blistered and crisp.
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12
Transfer the hot wedges to a serving bowl. Immediately sprinkle with fresh parsley and grated Parmesan cheese if using.
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13
Give the bowl a quick toss and serve immediately while the exterior is at its peak crunch.
💡 Chef's Tips
Always use Russet (baking) potatoes because their high starch content yields the best texture contrast. Never skip the soaking step; it is the difference between a soggy wedge and a professional-grade crisp. Ensure the potatoes are bone-dry before adding oil; any water will steam the potato instead of frying it. If you have leftovers, reheat them in the air fryer at 350°F for 3-5 minutes to restore the crunch—avoid the microwave! For a deeper flavor, try swapping the olive oil for melted duck fat or beef tallow.
🍽️ Serving Suggestions
Pair with a zesty Chipotle Lime Aioli or a classic Truffle Mayo for dipping. Serve as a side to a juicy Wagyu beef burger or a toasted Halloumi wrap. Accompany with a cold, crisp Lager or a sparkling lemon-infused mineral water. Top with vegetarian chili and melted cheddar for a 'Loaded Wedge' appetizer. Serve alongside a fresh Greek salad to balance the savory spices with acidity.