Which potatoes should I choose?
Russet potatoes are excellent for a crispier texture because they contain more starch. Yukon Gold potatoes give a softer, slightly buttery result.
You can use other varieties, but choose firm potatoes, without green parts or soft areas.
Keep the skin on if it's thin and well-washed. It adds texture, a beautiful color, and a very appetizing rustic look.
How do you cut potatoes into wedges?
Wash the potatoes thoroughly under cold water.
Cut each potato in half lengthwise.
Next, cut each half into 2 or 3 quarters, depending on the size of the potato.
Try to get pieces of a similar size. This is important for even cooking.
Pieces that are too thick will take longer to cook, while pieces that are too thin are likely to dry out.
The trick for even crispier wedges
For a crispier result, soak the potato wedges in cold water for 20 minutes .
This soaking helps to remove some of the surface starch.
After soaking, drain the potatoes and dry them very carefully with a clean cloth or absorbent paper.
This step is essential. If the potatoes remain moist, they will tend to steam instead of becoming crispy.
Season the wedges
Place the potato wedges in a large salad bowl.
Add the olive oil.
Mix well to coat each piece.
Next, add:
- salt;
- pepper;
- garlic powder;
- paprika, if you use it.
Mix again until all the quarters are well seasoned.
Paprika gives it a beautiful golden color and a subtle smoky note. Garlic provides the main flavor in this recipe.
First cooking in the Air Fryer
Preheat your Air Fryer to 193°C for a few minutes.
Arrange the wedges in the basket in a single layer.
Avoid overfilling the basket. If necessary, cook in several batches.
Cook for 12 to 15 minutes , turning the potatoes over halfway through cooking.
The wedges should be golden brown on the edges and tender inside.
To check, pierce a piece with a fork. It should go in easily.
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