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Ultimate Crunchy Potato Wedges Two Styles
My wedges turn out crazy crunchy every single time, whether you go for the air fryer or regular oven method. I've tried countless spice blends and cooking techniques to nail these golden-edged, fluffy-centered treats. They blow store-bought frozen ones away and they'll only set you back a few cents per serving.
What Makes These Wedges Unbeatable
I'm crazy about how these wedges work with any dish and don't break the bank. They're totally gluten free, bursting with taste, and incredibly straightforward to make. The greatest thing is you can throw on whatever spices you fancy and cook them in your oven or air fryer, whatever's easier for you.
Your Shopping List
- Potatoes: Go for Maris Piper or King Edwards for that ideal crunchiness.
- Garlic Granules: Brings a lovely savory kick to the mix.
- Sweet Smoked Paprika: Not essential but adds fantastic richness.
- Olive Oil: The key to getting that gorgeous crispy exterior.
- Sea Salt & Black Pepper: Just what you need to finish them off nicely.
Making Your Wedges
- Prep Those Spuds
- Slice them into equal-sized wedges and pat them completely dry.
- Add Your Flavors
- Mix with oil and your chosen seasonings until they're all nicely covered.
- Oven Technique
- Lay them out with space between and cook until golden, turning once for even crispness.
- Air Fryer Method
- Cook small amounts at a time, giving the basket a good shake midway and they'll come out fantastic.
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Pro Tips For Perfect Wedges
Always leave the skins on for extra crunch and flavor. Line your tray with parchment or use non-stick for easy serving. Make sure to spread wedges out so they crisp up properly. Get creative with flavors - try some Cajun spice blend or Italian seasonings for something different.
Frequently Asked Questions
- → What's the point of drying them?
It keeps them from turning soggy and helps the edges crisp up more.
- → Can I skip peeling the potatoes?
Absolutely! The skin adds a nice texture and extra nutrients. Just give them a good wash first.
- → Which is better: air fryer or oven?
The air fryer is quicker and saves energy, but the oven lets you cook a bigger batch at once.
- → Why do I need to spread them out?
If you pile them up, they won't crisp properly. Do them in batches if your pan or fryer is small.
- → What kind of potatoes should I use?
Go for Maris Pipers or King Edwards if you can. But honestly, any potato should work fine.