Crispy Air Fryer Potato Wedges – Fluffy Inside

Name: Crispy Air Fryer Potato Wedges – Fluffy Inside
Total time: 23 min
Yield: 2
Ingredients: 4 (about 600g / 1.3 lbs) medium potatoes; 1 tablespoon (15 ml) olive oil; to taste salt; to taste black pepper; 1 teaspoon (optional) paprika

Potato wedges cooked quickly in an air fryer for a crispy exterior and fluffy interior.

Time: 23 min2 servingsDifficulty: Easy180°CVegetables

Steps

1
Preheat the air fryer to 180°C (350°F) for 3 minutes.
2
In a bowl, toss the potato wedges with oil and seasonings (salt, pepper, paprika).
3
Arrange the wedges in a single layer in the air fryer basket, ensuring they don't overlap.
4
Cook at 180°C (350°F) for 15 minutes, then shake the basket to redistribute.
5
Continue cooking for another 5 minutes, until golden and crispy.

Shopping list

4 medium potatoes, 1 tablespoon oil (olive or sunflower), salt, black pepper, paprika (or other spices of choice)

Recipe story

The potato, native to South America, was introduced to Europe in the 16th century. In Belgium, where fried potatoes are a national emblem, cutting them into wedges became popular for their superior texture. This recipe adapts the traditional technique for the air fryer, reducing oil and cooking time.

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'.

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.

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.