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One of our favorite things to eat in my house are potatoes. The potato, quite simply, is my favorite vegetable. Not only are they one of the most versatile vegetables to have on the menu, but they are also one of the most delicious.
Who does not love a baked potato? Who doesn’t love potato wedges? This recipe Baked Potato Wedges recipe I am sharing today is a delicious mash up of both!
I actually shared my original recipe with you a while back, which was baked in the oven. That recipe serves 4 to 6 people. You can find it here: Baked Potato Wedges
Today I adapted that original recipe to feed just two people (small batch) as well as to make it air fryer friendly. It is just as delicious as the original but cooks in a fraction of the original time.
In the oven they take about 40 minutes, in the air fryer 25 max.
The frozen food section of most grocery stores are filled with bags of frozen wedge potatoes. They are okay but trust me when I tell you that they cannot hold a candle to these delicious potatoes.
These potatoes are, first of all fresh, which is always better and secondly, they are brushed with a delicious mixture which, due to small cuts in the potatoes, penetrate to the very core of the potato.
This makes for even more delicious potato wedges in my opinion. You don’t really need a dip to serve them with, nor even ketchup.
But that of course is up to yourself!
Delicious to the core? Hot and crispy? Buttery? Done in a fraction of the time and from scratch? Count me in on all counts!!
WHAT YOU NEED TO MAKE AIR FRYER BAKED POTATO WEDGES
First of all you will need an air fryer. You can of course cook these in the oven, but they will take a bit longer. They really only take a few very basic ingredients.
2 TBS butter, melted
2 TBS of tomato ketchup (1/4 cup)
1/2 tsp Dijon mustard
1/4 tsp paprika (smoked or not as you wish)
1/8 tsp salt
1/8 tsp freshy ground black pepper
2 large baking potatoes, unpeeled
This is a recipe which I have had for a very long time. I can’t really remember where I got the original recipe from, and I have to say I have never seen another one like it for potato wedges.
I used to use American mustard, but adapted it through the years to use Dijon in its place. I like the flavor of Dijon over American mustard. Its not as harsh and vinegary. It has a bit of heat, but its quite appealing flavorwise.
If you do want a bit more punch, by all means use smoked paprika. Smoked paprika packs a bit of heat. Otherwise just use sweet paprika, the kind that you would sprinkle on your deviled eggs for a picnic.
I use regular Heinz ketchup and medium sized baking potatoes. No need to peel.
HOW TO MAKE AIR FRYER BAKED POTATO WEDGES
These are really simple to make. The most complicated bit is cutting the slices into them prior to brushing them with the butter mixture and cooking.
But in reality that is not very hard to do at all, and happens very quickly.
Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don’t cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Note – depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
If you are interested in seeing a few other tasty potato recipes, might I recommend:
CRISPY BUFFALO BAKED POTATOES – With their crisp delicious skins and tangy sauce, these fabulous potatoes please on many levels.
AIR FRYER TWICE BAKED POTATOES - Who doesn’t like a twice baked potato? Doing them in the air fryer halves the time and gets them nice and crisp.
I really hope that you will want to give these delicious potato wedges a go, either in the air fryer or in the oven. They really are a favorite of mine, and I think that they just might become a favorite of yours as well!
I the warmer months when you don’t want to heat up the kitchen, this is a recipe which will come in really handy for when you are looking for a tasty side dish to serve alongside your other dishes.
Air Fryer Baked Potato Wedges
Yield: 2
Author: Marie Rayner
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
With fabulous flavor that penetrates through and through, these might be a little bit more of a fuss to make then regular potato wedges but trust me when say they are worth every bit of fuss. These are quite simply delicious!
Ingredients
2 TBS butter, melted
2 TBS of tomato ketchup (1/4 cup)
1/2 tsp Dijon mustard
1/4 tsp paprika (smoked or not as you wish)
1/8 tsp salt
1/8 tsp freshy ground black pepper
2 large baking potatoes, unpeeled
Instructions
Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don’t cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Notes
Note – depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
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