Potato Wedges
Potato Wedges make for a great appetizer/ snack & are easy to make. These are delicious, crisp, flavorsome and spicy. Potato Wedges are a classic side made with wedges of potatoes and seasonings. Most often these are baked but can also be deep fried or air fried. These spicy crisp Potato Wedges are delicious on their own but also go well with any dips like chili sauce, ketchup or guacamole.
In this post I share the recipe of crispy potato wedges – Oven baked, Air fried and deep fried. For healthier option bake or air fry them. If you don’t use an oven, you can follow the deep frying method.
Skip the red chilli powder/ paprika If you don’t like them spicy. You can also use whatever herbs or seasonings you have. But the combination of herbs and spices I have given is a favorite at home. After trying this, you will really not like those from the fast food places any more.
Baked vs Air Fried vs Deep Fried
Making the oven baked & the air fried potato wedges is a breeze. It only needs slicing, seasoning and then baking. I have baked potato wedges for years & that’s how my kids enjoyed them always. Deep frying these is just another option if you don’t have an oven.
However air fryer potato wedges are super good and are the best & better than the oven baked. They are done much faster and are crispier than the other 2 methods.
I have given a few helpful tips to make them extra crisp. Do read them before you try out the recipe.
How to make Potato Wedges
1. Soak and scrub 500 grams (1.1 lb.) potatoes well with a brush and rinse them well under running water. This helps to get rid of the dirt and mud on the potatoes.
2. Cut each potato lengthwise to 2 parts. I prefer to keep the skin. If you don’t like you may peel it.
3. Then slice each part to 3 to 4 wedges depending on the size of the potato.
4. Add them to a bowl of cold water. Rest them for 30 mins. I had varying results when I skipped this step. You may experiment with and without soaking. I prefer this step. After 30 mins, drain water from the potatoes completely.
Seasoning
5. Measure all the seasonings and keep aside. Add
1 teaspoon red chilli powder or ¾ teaspoon paprika
¼ to ½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
½ to 1 teaspoon thyme
½ to 1 teaspoon oregano
¾ to 1 teaspoon basil
2 tablespoons corn starch or flour. I use yellow corn flour. This is optional but I use it for crispier wedges. It also prevents the spices from getting burnt. You can use fine rice flour, wheat flour or corn starch if deep frying.
6. Mix all of the spices first and taste test. Add more salt if needed.
7. Check the instructions below to deep fry. The method to follow for deep frying is different so scroll down for that and skip steps 7 to 14. Preheat the oven or air fryer to 220 C or 400 F. Grease or line a baking tray. Keep it aside.
8. Drain water from the potatoes completely and wipe them dry with a kitchen towel. I let mine air dry.
9. Then pour 2 tablespoons oil and coat them well.
10. Sprinkle the seasoning prepared earlier. Coat all of the potatoes well with the seasoning. A lot of seasoning settles down at the bottom of the bowl. Mix well and coat them evenly.
11. If the seasoning is too dry then sprinkle more oil if baking. If using air fryer, then you may sprinkle water.
Air Fryer Wedges
12. To air fry, just add them to the basket and spread them. The first option is to choose the default fries setting and then towards the end air fry at highest 200 C or 400 F until crisp and golden for 2 to 3 mins. The second method is to air fry at 200 C or 400 F for 8 to 9 mins and then shake them once and repeat for another 8 to 9 mins until crisp and golden.
These potato wedges turn out absolutely delicious and crispy.