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The Crispiest Potato Wedges Two Ways
These potato wedges come out perfectly crispy every time whether you use your air fryer or oven. I've tested endless combinations of seasonings and cooking methods to create wedges that are golden and crunchy outside tender inside. They're so much better than frozen ones and cost just pennies to make.
Why These Potato Wedges Win Every Time
I love how these potato wedges fit any meal and any budget. They're naturally gluten free packed with flavor and so simple to make. The best part is you can season them however you like and cook them in either the oven or air fryer depending on what works best for you.
What You'll Need
- Potatoes: Maris Piper or King Edwards give you that perfect crunch.
- Garlic Granules: Adds such wonderful savory flavor.
- Sweet Smoked Paprika: Optional but adds amazing depth.
- Olive Oil: Helps create that golden crispy outside.
- Sea Salt & Black Pepper: The perfect finishing touch.
Let's Make Some Wedges
- Get Your Potatoes Ready
- Cut them into nice even wedges and dry them really well.
- Season Them Up
- Toss with oil and all those delicious seasonings until well coated.
- Oven Magic
- Spread them out and bake until golden flipping once for perfect crispiness.
- Air Fryer Wonder
- Cook in batches giving them a shake halfway through they'll turn out amazing.
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My Wedge Making Secrets
Keep those skins on they add such great texture and flavor. Use parchment paper or a non stick tray for easy cleanup. Don't crowd your wedges they need space to get crispy. Try different seasonings like Cajun spices or Italian herbs to mix things up.
Frequently Asked Questions
- → Why dry the potatoes?
Removing excess moisture helps the wedges become crispy rather than soggy.
- → Can I leave the skin on?
Yes, the skin adds texture and nutrition. Just wash potatoes well before using.
- → Which cooking method is better?
Air fryer is faster and uses less energy, but oven allows cooking larger batches.
- → Why cook in single layers?
Overcrowding prevents proper crisping. Better to cook in batches if needed.
- → What potatoes work best?
Maris Pipers or King Edwards are ideal, but any potato variety will work.