Air fryer baked potatoes
Try baking potatoes in an air fryer to achieve a crisp skin with a fluffy centre. The process is quicker and can be more energy-efficient than using the oven
Air fryer potato wedges
- Preparation and cooking time
- Prep:
- Cook: -
- plus 45 mins soaking
- Easy
- Serves 4
Skip to ingredients
- 4 Russet potatoes(about 850g), unpeeled, cut into wedges
- 2 tbsp vegetable or sunflower oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
Nutrition: Per serving
- kcal202
- fat6g
- saturates1g
- carbs32g
- sugars2g
- fibre3g
- protein3g
- salt1.24g
Method
step 1
Put the potato wedges in a heatproof bowl, cover with water and leave to soak for 30 mins. Drain, then return to the bowl and cover with boiling water. Leave to soak for 15 mins, then drain again and pat dry using a clean tea towel.
step 2
Tip the wedges into a clean bowl and toss with the oil, smoked paprika, oregano, onion powder and 1 tsp each salt and freshly ground black pepper.
step 3
Heat the air-fryer to 200C and cook the wedges for 30-40 mins (depending on how crispy you like your potatoes) shaking every 10 mins to ensure even cooking.
