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Potato Wedges Recipe

Potato Wedges are crunchy appetizer that can be made easily. These are crispy, flavourful and delicious. Potato Wedges are easy to make starters with available ingredients at home. Potato Wedges are mostly baked but can be air fried or deep fried too. Recipe included with step by step pictures and video.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 4 large potatoes
  • 2 tablespoon olive oil
  • salt to taste
  • 1 and ½ teaspoon red chilli powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pepper powder

Instructions

  • I have used 4 large potatoes that comes to around 500 grams. First cut the potatoes into half. You can peel the skin if you don't like them but the skin makes it extra crispy so I prefer to keep them.
  • Then cut further into 2-3 pieces depending on the size of the potatoes.
  • Make sure to cut it evenly sliced so that while baking or air frying they will be evenly crisped.
  • To a mixing bowl add cold water along with ice cubes keep it immersed for 30 minutes.
  • Then drain water completely and wipe it with a cloth to absorb extra moisture.
  • Transfer this to a bowl add salt to taste and 2 tablespoon olive oil.
  • Mix this well first.
  • Add 1 and ½ teaspoon red chilli powder, 1 teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon pepper powder.
  • Mix it until evenly coated.
  • Preheat air fryer at 200 DEG C for 10 minutes. Line parchment paper on the air fryer basket and arrange the potato wedges, single layer.
  • Air fry at 200 DEG C for 20 minutes flipping over to other side in between.
  • Preheat oven at 220 DEG C for 10 minutes.
  • Bake in preheated oven at 220 DEG C for 35-40 minutes.
  • Enjoy it hot and crisp.

Notes

  • Choosing potatoes - Use starchy varieties (like russet-type potatoes) for the best texture. They turn fluffy inside while getting crispy on the outside.
  • Cut even-sized wedges - Slice all wedges to a similar thickness so that they cook evenly. Uneven cuts can lead to some pieces burning while others remain undercooked.
  • Soaking in cold water - Soaking the cut wedges for 20–30 minutes removes excess starch. This step helps achieve a crispier exterior after cooking.
  • Dry them - After soaking, pat the wedges completely dry. Moisture prevents crisping, so this step is key for that golden crust.
  • Season well - Potatoes absorb a lot of flavour, so season well with your favourite flavourings.
  • Spread them - Place wedges in a single layer without overcrowding. If they’re too close, they will steam instead of crisp.
  • Baking - Bake at around 200–220°C for best results. High heat helps create a crispy outside while keeping the inside soft.
  • Flip halfway - Turn the wedges midway while baking to ensure all sides become evenly golden and crisp.
  • Serving - Serve it with mayonnaise or chilli sauce or tomato sauce.
Nutrition Facts
Potato Wedges Recipe
Amount Per Serving (75 g)
Calories 464 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 91mg4%
Potassium 1856mg53%
Carbohydrates 77g26%
Fiber 10g42%
Sugar 4g4%
Protein 9g18%
Vitamin A 661IU13%
Vitamin C 84mg102%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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