Crispy Air Fryer Potato Wedges – Healthy Recipe
A quick and healthy recipe for crispy potato wedges, golden on the outside and fluffy inside, made in the air fryer.
Steps
- 01
Preheat the air fryer to 200°C (400°F).
- 02
Cut the potatoes into wedges (thick slices), leaving the skin on.
- 03
In a bowl, toss the wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- 04
Arrange the wedges in a single layer in the air fryer basket.
- 05
Cook for 20–25 minutes, turning halfway through, until golden and crispy. Serve with ketchup or your favorite dip.
Recipe story
Potato wedges were popularized in the United States in the 1970s as a heartier alternative to french fries. Inspired by English roast potatoes, they quickly became a favorite appetizer in pubs and restaurants. The recipe has evolved to be adapted to modern air fryers, maintaining a crispy texture with less oil.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
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.
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.
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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