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A close up shot of potato wedges with lemon zest and paprika.

Crispy Potato Wedges

The BEST homemade crispy potato wedges you'll ever eat! Just 10 minutes prep time is all it takes to make the crunchiest potato wedges EVER!!
5 from 15 votes
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Course: Dinner, Snacks
Cuisine: western
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 serves
Calories: 175kcal
Cost: $5

Equipment

  • Stove-top
  • Oven or Air Fryer

Ingredients

  • 1 kg kipfler potatoes
  • 30 g butter
  • 2 tbs olive oil
  • grated lemon zest from 1 lemon
  • 1 ½ tsp ground paprika or sweet paprika
  • sea salt and pepper to season

Instructions

Oven Method

  • Preheat oven to 210 degrees celsius (fan-forced).
  • Peel the kipfler potatoes and slice them down the middle.
  • Place the kipfler potatoes in a saucepan and cover with water. Bring to the boil for 10 minutes or until just tender (but not soft).
  • Drain the potatoes and place them back into the saucepan. Shake the saucepan over low heat to remove any excess liquid.
  • Meanwhile, place the butter and olive oil into a large baking tray and cook in the oven for 5 minutes or until hot and melted.
  • Place the potatoes into the baking tray and toss to coat with the oil/butter mixture.
  • Cook for 15-20 minutes.
  • Sprinkle with the lemon zest, paprika, salt and pepper and shake to coat.
  • Place back into the oven for a further 20 minutes or until golden and crispy.

Air Fryer Method

  • Peel the kipfler potatoes and slice them down the middle.
  • Soak the potatoes in a bowl of cold water for 20 minutes. Drain and pat dry with paper towel.
  • Place the potatoes into a large bowl. Add the olive oil (do not use butter if following the air fryer method), paprika, lemon zest, salt and pepper. Toss until the potatoes are well coated in the seasonings and oil.
  • Place into the air fryer basket (do not exceed the machines capacity - you may have to cook the potatoes in batches).
  • Cook on 200 degrees celsius for 30 minutes, tossing every 10 minutes. After 30 minutes, check if the potatoes are extra crunchy, if not, cook for a further 10 minutes. The potato wedges should be crunchy on the outside and soft on the inside.

Notes

RECIPE NOTES & TIPS
  • Potatoes - Kipfler potatoes are the BEST variety of potato to use for crispy potato wedges! Peel and cut in half lengthways before par boiling. The following varieties are also great for roasting: Yukon Gold, Red Potatoes, Desiree, Sebago, Dutch Cream and Coliban.
  • Preheat the oven - preheat to 210 degrees celsius (fan-forced) before adding the potatoes.
  • Par Boil (oven method only) - par boil for 10 minutes or until just tender (but not soft). Drain the potatoes and then place back into the pot over the heat and shake until absolutely no moisture remains at all. You may notice that some little bits will come off when you shake the pot and that's completely fine... those bits are going to end up as extra crispy little bites!
  • Storing - store any leftover potato wedges in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until hot and crispy. 

Nutrition

Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 701mg | Fiber: 4g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 5.5mg