Description
These Extra Crunchy Crispy Potato Wedges offer the perfect balance of a golden, crunchy exterior with a soft, fluffy inside. Using kipfler potatoes, this recipe includes both oven and air fryer methods to suit your kitchen preferences. Seasoned with paprika, lemon zest, and perfectly cooked with butter and olive oil or just olive oil for air frying, these wedges make an irresistible side dish or snack.
Ingredients
Potatoes
- 1 kg kipfler potatoes
Oven Method Seasoning & Fats
- 30 g butter
- 2 tablespoons olive oil
- Grated lemon zest from 1 lemon
- 1 ½ teaspoons ground paprika or sweet paprika
- Sea salt and pepper, to season
Air Fryer Method Seasoning & Fats
- 2 tablespoons olive oil (no butter for air fryer)
- Grated lemon zest from 1 lemon
- 1 ½ teaspoons ground paprika or sweet paprika
- Sea salt and pepper, to season
Instructions
- Preheat the oven: Set your oven to 210 degrees Celsius fan-forced to ensure it’s at the right temperature before cooking your potato wedges.
- Prepare the potatoes for oven method: Peel the kipfler potatoes and slice them lengthwise. Place them in a saucepan and cover with water. Bring to a boil and par boil for 10 minutes until just tender but not soft.
- Drain and dry the potatoes: Drain the potatoes and return them to the saucepan. Shake the pan gently on low heat to evaporate any excess moisture, which will help make the wedges extra crispy.
- Melt fats for oven method: Place butter and olive oil in a large baking tray and heat in the oven for 5 minutes until melted and hot.
- Coat potatoes for oven method: Add the par boiled potatoes to the hot butter and olive oil in the baking tray. Toss well to coat.
- Initial cooking in oven: Roast the coated potatoes for 15-20 minutes, allowing them to begin crisping and turning golden.
- Season potatoes in oven: Remove the tray, sprinkle with grated lemon zest, paprika, sea salt, and pepper, then toss shakes to coat evenly with the spices.
- Final roast in oven: Return the potatoes to the oven for an additional 20 minutes until the wedges are golden, crunchy on the outside, and soft inside.
- Prepare potatoes for air fryer method: Peel and slice the kipfler potatoes lengthwise. Soak them in cold water for 20 minutes, then drain and pat dry thoroughly with paper towels.
- Season for air fryer: Toss the dry potato wedges in olive oil (no butter), paprika, lemon zest, salt, and pepper until well coated.
- Cook in air fryer: Place the seasoned wedges in the air fryer basket without overcrowding. Cook at 200 degrees Celsius for 30 minutes, shaking the basket every 10 minutes to ensure even cooking.
- Check crispiness and finish air frying: After 30 minutes, test for extra crunch. If not crunchy enough, cook for a further 10 minutes. The wedges should have a crunchy exterior and a soft interior when done.
Notes
- Kipfler potatoes are ideal for crispy wedges due to their texture, but Yukon Gold, Red Potatoes, Desiree, Sebago, Dutch Cream, and Coliban are good alternatives.
- Always preheat your oven to 210°C fan-forced before roasting for best results.
- For the oven method, par boiling and shaking the potatoes dry is crucial to remove moisture and boost crispiness.
- Leftover wedges can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
- Do not use butter in the air fryer method as it can burn; use olive oil instead.
- Avoid overcrowding the air fryer basket to ensure even cooking and maximum crispiness.
