Name: Crispy Potato Wedges 🥔
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Ingredients: 500 g potatoes (about 3 medium potatoes, skin on); 1 tbsp neutral oil; 1 tsp smoked paprika powder; 1 tsp garlic powder; 1 tsp onion powder; salt to taste; black pepper to taste

Jump to Recipe Jump to Video Print Recipe

There’s something about a tray of freshly cooked potato wedges that just hits every time. Crispy on the outside, soft and fluffy on the inside, and coated in a smoky, savoury seasoning. It’s the kind of food that disappears way too quickly.

This recipe is all about getting that perfect texture without deep frying. The combination of oil, spices, and proper cooking method gives you wedges that are beautifully golden with slightly charred edges and loads of flavour. The smoked paprika adds that subtle BBQ vibe, while garlic and onion powder make everything taste richer and more savoury.

You can make these in the air fryer for speed and crispiness, or in the oven if you’re cooking a larger batch. Either way, once you’ve made them a couple of times, you won’t even need to look at the recipe again. It becomes one of those “throw together anytime” dishes.

Ingredients

500g potatoes (about 3 medium potatoes, skin on)
1tbsp neutral oil
1tsp smoked paprika powder
1tsp garlic powder
1tsp onion powder
salt to taste
black pepper to taste

Instructions

1. Prepare the potatoes

Start by washing 500g potatoes thoroughly under cold running water, scrubbing off any dirt. There’s no need to peel them. The skin adds texture and helps with crispiness.

Pat the potatoes completely dry using a clean kitchen towel or paper towel. This step is very important, as excess moisture will stop the wedges from crisping properly.

Cut each potato in half lengthwise using a sharp knife. Then place each half flat-side down on the chopping board and cut into wedges, about 6–8 wedges per half depending on the size. Smaller potatoes may only give you 5–6 wedges per half.

❤️ Tip: Try to keep the wedges as even in size as possible. Thin wedges will crisp faster and may burn, while thicker ones take longer and stay softer inside.

2. (Optional but recommended) Soak the potatoes

Place all the cut wedges into a large bowl filled with cold water. Let them soak for 20–30 minutes. This helps remove excess starch from the surface of the potatoes.

After soaking, drain the water and spread the wedges out on a clean towel or paper towel. Pat them completely dry. Take your time here and make sure there’s no visible moisture left.

❤️ Tip: Soaking is optional, but it makes a noticeable difference. Less starch = crispier exterior and fluffier interior. Just don’t skip the drying step afterwards.

3. Season the wedges

Transfer the dried wedges into a large mixing bowl. Add 1tbsp neutral oil, 1tsp smoked paprika powder, 1tsp garlic powder, 1tsp onion powder, salt and black pepper to taste.

Use your hands to mix everything thoroughly. Toss and rub the wedges until every piece is evenly coated with oil and seasoning. Make sure there are no dry spots.

Don’t rush this step. Proper coating is what gives you even colour and flavour. If needed, separate the wedges and mix again to ensure full coverage.

4. Cook the wedges (Air fryer & Oven methods)

Air fryer method:

Place the wedges into the basket in a single layer, making sure they are not stacked on top of each other. Cook at 200°C for 8 minutes.

After 8 minutes, remove the basket and either flip each wedge using tongs or give the basket a firm shake to redistribute them. Return the basket to the air fryer and cook for another 7 minutes at 200°C, or until the wedges are golden brown with crispy edges.

If your wedges are thicker, you may need to add an extra 2–4 minutes at the end.

Oven method:

Preheat your oven to 200°C (fan-forced) or 220°C (conventional). Line a baking tray with baking paper. Arrange the wedges in a single layer, leaving space between each piece to allow airflow.

Bake for 20 minutes, then remove the tray and flip each wedge. Return to the oven and bake for another 15–20 minutes until the wedges are golden, slightly charred on the edges, and crispy.

For extra crispiness, you can place the tray on the top rack for the last 5 minutes.

❤️ Tip: The most important thing for both methods is spacing. If the wedges are too close together, they will steam instead of crisp. Always cook in batches if needed.

5. Rest and serve

Once cooked, remove the wedges from the air fryer or oven and let them rest for 1–2 minutes. This allows the outer layer to firm up slightly, making them even crispier.

Sprinkle a small pinch of extra salt right after cooking. This gives you that classic takeaway chip flavour and enhances all the seasoning.

Serve immediately while hot with sweet chilli sauce or any sauce you like.

Extra Tips

1. Cut evenly

Keeping wedges similar in size ensures even cooking and consistent texture.

2. Soak for better texture

Removing excess starch helps create crispier edges and fluffier centres.

3. Dry properly

Any moisture left on the potatoes will prevent them from crisping properly.

4. Don’t overcrowd

Spacing allows hot air to circulate, which is essential for crispiness.

5. Use cornflour for extra crunch

A light coating adds a subtle crisp layer to the outside.

6. Adjust seasoning

Add chilli powder for heat, parmesan for a cheesy twist, or herbs for extra flavour.