Air Fryer Masala Potato Wedges

Ingredients

• 3 potatoes, cut into wedges
• 1 tsp red chilli powder
• ¼ tsp turmeric (optional)
• ½ tsp garam masala (optional)
• 2 garlic cloves, grated (optional)
• 1 tbsp cornflour, for crunch (optional)
• 1½ tbsp oil, salt

Steps

1. Scrub the potatoes and cut each into about 8 even wedges, so they all cook at the same rate.
2. Pat the wedges dry with a towel — surface moisture stops the coating from crisping.
3. In a large bowl, toss the wedges with oil, salt, red chilli powder, turmeric, garam masala and the grated garlic until evenly coated.
4. Sprinkle the cornflour over the wedges and toss again, working it into every cut face so it has something to cling to rather than just sitting in the bowl.
5. Preheat the air fryer to 200°C.
6. Arrange the wedges in a single layer in the basket, skin side down, leaving space between pieces for air to move around them.
7. Air fry for 9 minutes.
8. Shake the basket or flip the wedges so the browned side faces up.
9. Air fry for a final 9 minutes, until the coating is deep golden and a knife slides into the center with no resistance.
10. Let them sit for a minute, then serve hot with ketchup or a yogurt dip, while the cornflour crust is still audibly crisp.

Tip: Leave the skins on. They crisp up nicely and hold the wedges together.

🖨 Print Recipe

Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage