Air fryer potato wedges

Crunchy, seasoned wedges with fluffy insides, skins on and no parboiling.

Wedges are more forgiving than chips because the skin does some of the structural work. Cut them evenly and give the basket a shake and they look after themselves.

Ingredients

Serves 4 · tap to check off

• 4 medium potatoes, skin on, cut into wedges
• 1.5 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper

Method

1. Cut. Halve, then quarter each potato into even wedges so they cook at the same rate.
2. Season. Toss with the oil, then all the seasoning.
3. Air fry. Cook at 390°F for 20 minutes, shaking twice.
4. Serve. Serve with soured cream or garlic mayo.