These were a revelation. I’ve done wedges in the oven – precooked, takes forever. The air fryer needs none of that. 30 minutes and done. They were roasted and golden and crispy on the outside, fluffy inside. This is the way.
I don’t know if we’ve established – I like potatoes. They are versatile. They taste good. Their texture is amazing. They like spices and flavours. They are perfectly happy to do what you want. They are perfectly happy to taste how you want. They’re actually good for you. Potatoes are superstars!
- 2 pounds of potatoes – I’d love to say a particular kind, but I used yellow potatoes and they worked fine
- ¼ cup olive oil
- spices you prefer
Cut your potatoes into wedges or slices or whatever strikes your fancy. I started cutting wedges, lost the plot along the way, and ended up cutting slices. They all tasted fine in the end. I did leave the skin on – extra fibre and nutrients. I also soaked my potatoes for about 5 minutes in cold water. Mostly, I wanted to see if any starch came off – it didn’t. So before I added the oil and spices, I patted my potatoes dry with a clean dish towel. Even if you don’t soak your potatoes, you should dry them off – everything will stick better that way.
Do try to keep them uniform in thickness, though. I had a couple thinner potato pieces in the mix and they were a little ‘extra’ done compared to the rest.
Put your potatoes in a bowl and add the olive oil. Mix around until every piece of potato is coated.
Add your spices. I used Frank’s Buffalo Spice, but seriously contemplated Montreal Steak spice. Ultimately, I decided against it because it has salt in it (quite a lot of it) and I was making hot chicken sandwiches to go with the wedges and the gravy was pretty sodium laden.
You could use chopped rosemary, garlic, salt & pepper, paprika, chili powder, cumin, curry powder, thyme, marjoram – whatever you have, whatever flavour you would like to go for. Salt and malt vinegar is a way to go, also. Salt & tomato powder – a sort of ketchup fry. Ranch mix (not the sour cream or buttermilk – just the spices) would be awesome. Parmesan cheese. Your imagination is your only limit.
Mix the spices around until all your potato pieces have some on them. Add more if needed. Once coated, spread out in your air fryer. I have 3 racks, so I spread mine out on the three racks in single layers. Through no conscious planning, I still managed to have an almost perfect fit.
Bake for 15 minutes at 370F. Flip and move trays around if possible. Bake for another 15 minutes at 370F.
They should be done.
Put them on plates, add something to dip them in, because potatoes like that, and enjoy.