Crispy Air Fryer Garlic Potato Wedges

Crispy potato wedges with paprika, chili and fresh garlic, golden brown on the outside and soft on the inside. Prepared without frying oil.

By Beeny · 2 servings · 35 minutes

Ingredients

  • 500 g Floury potatoes
  • 2 EL Cooking oil
  • 1 TL Sweet paprika powder
  • 1 TL Hot paprika powder
  • 0.5 TL Cayenne pepper
  • 3 Zehen Garlic, fresh
  • Salt
  • Pepper

Method

  1. Preheat the air fryer to 200 °C.
  2. Wash the potatoes thoroughly, do not peel them, and cut them into wedges about 1 cm thick.
  3. Place the potato wedges in cold water for 10 minutes, then pat them thoroughly dry.
  4. Finely chop or press the garlic and set it aside.
  5. In a large bowl, toss the potato wedges thoroughly with the cooking oil, paprika powder, cayenne pepper, salt and pepper. Do not add the garlic yet.
  6. Place the wedges in the frying basket, spreading them out in a single layer if possible, and cook for 15 minutes at 200 °C.
  7. Remove the basket, turn the wedges, sprinkle the garlic over them and cook for another 10 to 15 minutes until crispy and brown and soft on the inside.
  8. Serve hot with a dip or yogurt sauce.