Air fryer Recips: Crispy Potato Skin Wedges

by Gavin Lewis Gold chef

When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another insane issue I had. It is actually the complete opposite and they are SO EASY to make. I prefer them over making fries, and have included step by step photos of cutting the perfect wedge!

This is the air fryer recipe:

electric air fryer

ACTIVE:40 MIN TOTAL:1 HR. 40 MIN SERVES:4

4 medium russet potatoes

1 cup water

3 tablespoons canola oil

1 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

1 Electric air fryer

1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender.Cool completely （approximately 30 minutes）in the refrigerator.

2.In a mixing bowl combine canola oil, paprika, salt and black pepper. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. Preheat the Air fryer to 200`C. Add half of the potato wedges to cooking basket and place skin side down, being careful not to overcrowd. Cook each batch for 13-15 minutes or until golden brown.

at the end, let's have a look specialist how to make crispy potato wedges