Air Fryer Red Potato Wedges – Crispy and Smoky
Red potatoes cut into wedges, seasoned with smoked paprika and herbs, cooked in an air fryer until golden and crispy.
Steps
- 1
Wash the red potatoes thoroughly and cut them into quarters (wedges) of equal size. Place them in a large bowl.
- 2
Add olive oil, smoked paprika, onion powder, garlic powder, thyme, salt, and pepper over the potatoes. Mix well until all pieces are evenly coated.
- 3
Transfer the potatoes to the air fryer basket and cook at 200°C (400°F) for about 20 minutes. Shake the basket occasionally for even browning.
- 4
Optionally, sprinkle some coarse salt on top before serving for extra texture and flavor.
Shopping list
500g red potatoes, 2 tbsp olive oil, 1 tsp smoked paprika powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp thyme, salt, pepper
Recipe story
Originating from the mountainous regions of Central Europe, this recipe combines the tradition of smoking meat over juniper wood, typical of shepherds, with quick potato preparation. In the 19th century, Alpine villages often cooked potatoes in hot ashes to achieve a smoky texture. Today, the air fryer modernizes this technique, offering the same flavor in a faster, healthier way.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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