Crispy Air Fryer Potato Wedges with sea salt and rosemary are a classic combination and these are much healthier than deep frying because hardly any oil is used and quicker than cooking them in the oven.
No need to pre-soak the wedges, preheat the air fryer or even peel the wedges. Just 5 minutes of prep and your wedges will be crisp and golden in under 30 minutes. Alternatively check out these Air Fryer Smashed Red Potatoes for something different.
These potato wedges are a perfect side dish to this Garlic Smoked Paprika Chicken with a super crispy coating, or this oven baked Chicken Parmesan Tenders.
Why Make Wedges In the Air Fryer?
- Make them crispier and lighter using less oil than your oven
- Cook them in less time than in the oven
- No preheating required, no pre-soaking or leaving them to dry out in the fridge
- Little to no mess or fuss creating your own light and crispy wedges
- A little seasoning before cooking and seasoning after cooking, then dipped int your favourite dipping sauce is a perfect snack or side dish.
- Fresh rosemary and sea salt stick to the wedges and create a delicious salty, earthy, fresh, soft in the centre, crispy on the outside potato wedge that is hard to beat
- Perfect serving size for 2 people as a snack, or side dish.
Ingredients
Ingredient Notes
- Potatoes: I used Australian Desire potatoes which have a red skin and a creamy yellow flesh. When making wedges, its important to choose a “waxy” potato such as red skinned potatoes, new potatoes, and if you’re in the US or UK, Russet or Yukon gold potatoes are ideal as they crisp up golden brown on the outside and are light and fluffy n the inside.
- Salt: Sea salt is my go to with rosemary, however you could substitute for garlic salt, onion salt or celery salt for different flavours. If swapping sea salt, use the same quantities of another salt.
- Rosemary: I love to use fresh rosemary as I grow it in my garden in abundance, however dried rosemary will still work, it just won’t have as much flavour. You really can’t beat fresh rosemary with wedges.
How To Make
- Preheat air fryer at 200 degrees C/400 degrees F for 3 to 5 minutes
- Cut potatoes into wedges: slice potato in half lengthways, and slice into 2mm wedges, leaving the skin on
- Make seasoning: add sea salt, pepper and rosemary into a small bowl and mix together.
- Season wedges: toss half the seasoning through the wedges (use a separate bowl or chopping board for this)
- Arrange and Cook: Add wedges to air fryer basket and spray lightly with oil (eg: 3 seconds). Cook for 20 minutes at 200 degrees C/400 degrees F
- Check: At the 10 minute mark, check wedges and give the basket a shake, add another spray of oil if they look dry and continue cooking for the remaining 10 minutes.
- Serve: Toss remaining seasoning through wedges once cooked and serve immediately with your favourite dipping sauce.
I’ve experimented a lot with potato wedges and how to get them crispy with the least amount off effort! Some recommend pre-soaking and drying with paper towel, or pre-soaking and drying out in the fridge overnight. But I’ve found none of that to be necessary.
The trick is to cut the wedges to the right thickness so that they cook quickly and all they way through to get crispy on the outside and stay light and fluffy on the inside.
Expert Tips
- Cutting Potatoes: Cut the potatoes lengthways. I like to cut them around ¼ of an inch thick so they cook quick and evenly throughout.
- Removing the skin is not necessary, however if its generally a good idea to wash the potatoes before getting started to remove any dirt or other residue.
- Extra crispy: Add an extra three minutes to the cooking time
These air fryer potato wedges are on the smaller side, and are light and crispy. I love keeping them smaller as they cook quicker and crisp up more evenly.
Homemade Dipping Sauce Ideas
- Classic Ketchup: you can never go wrong with a quick homemade low sugar ketchup to dip wedges in for that utterly morereish hit of sweet and salty.
- BBQ Sauce: Sometimes I want that richness and tang of a homemade Smoky BBQ Sauce that wakes up the tastebuds. Also goes perfectly with these Bacon Wrapped Air Fryer Jalapeno Poppers.
- Sour Cream and Sweet Chilli Sauce: This is creamy, spicy and sweet all the the same time, and I make my sugar free sweet chilli sauce all the time for wedges and its addictive!
More Air Fryer Recipes:
- Air Fryer Chicken Drumsticks
- Air Fryer Pizza Rolls
- Air Fryer Turkey Meatballs
- Air Fryer Garlic Bread
- Air Fryer Chicken Tenders without Breading
Air Fryer Potato Wedges
Ingredients
- 500 grams Potatoes - see note 1
- 1 teaspoon Sea Salt
- ½ teaspoon Black pepper
- 1 teaspoon Fresh Rosemary - finely diced
- Olive oil Spray
Instructions
- Preheat air fryer at 200 degrees C/400 degrees F for 3 to 5 minutes
- Cut potatoes into wedges: slice potato in half lengthways, and slice into 2mm wedges, leaving the skin on
- Make seasoning: add sea salt, pepper and rosemary into a small bowl and mix together.
- Season wedges: toss half the seasoning through the wedges (use a separate bowl or chopping board for this)
- Arrange and Cook: Add wedges to air fryer basket and spray lightly with oil (eg: 3 seconds). Cook for 20 minutes at 200 degrees C/400 degrees F
- Check: At the 10 minute mark, check wedges and give the basket a shake, add another spray of oil if they look dry and continue cooking for the remaining 10 minutes.
- Serve: Toss remaining seasoning through wedges once cooked and serve immediately with your favourite dipping sauce.
Notes
- Potatoes: I used Australian Desire potatoes which have a red skin and a creamy yellow flesh. When making wedges, its important to choose a “waxy” potato such as red skinned potatoes, new potatoes, and if you’re in the US or UK, Russet or Yukon gold potatoes are ideal as they crisp up golden brown on the outside and are light and fluffy n the inside.
- Salt: Sea salt is my go to with rosemary, however you could substitute for garlic salt, onion salt or celery salt for different flavours. If swapping sea salt, use the same quantities of another salt.
- Rosemary: I love to use fresh rosemary as I grow it in my garden in abundance, however dried rosemary will still work, it just won’t have as much flavour. You really can’t beat fresh rosemary with wedges.
- Dipping Sauces: Quick Smoky BBQ Sauce, Easy Sugar Free Tomato Ketchup, Sugar Free Sweet Chilli Sauce
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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