Air-Fryer BBQ Potato Wedges
By Camila ChaparroPublished on January 7, 2020
Time
1 hour (28 minutes cook time)
Yield
Serves 2 to 4
Ingredients
Before You Begin
Do not clean out the tossing bowl while you are cooking; the residual oil helps the crisping process. Use potatoes that are 5 inches long or less; longer potatoes tend to break during tossing.
Instructions
- Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot tap water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.
- Toss potatoes with 1 tablespoon oil in clean, dry bowl, then transfer to air-fryer basket. Place basket in air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and gently toss to redistribute. Return potatoes to air fryer and cook until potatoes are just beginning to soften, 5 to 10 minutes.
- Transfer potatoes to now-empty bowl and toss with remaining 1 tablespoon oil, chili powder, brown sugar, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne. Return potatoes to air fryer, increase temperature to 400 degrees, and cook until golden brown and crisp, 15 to 20 minutes, tossing gently in bowl to redistribute every 5 minutes. Transfer wedges to large plate and season with salt and pepper to taste. Serve immediately.
Time
1 hour (28 minutes cook time)Yield
Serves 2 to 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Cutting ½-inch wedges gave us attractively slender spears that fit in the basket and provided plenty of pillowy middle. We avoided using overly long potatoes, which broke during tossing. The cooking method followed in step with our French fries—a quick soak and two-part frying, intermittently tossing the wedges in oil for crispness and flavor. To give our wedges character, we developed several spice blends to toss with the potatoes during their final cook. We found tossing the wedges in a bowl, rather than in the air-fryer basket, yielded the best results and the fewest broken wedges.
Before You Begin
Do not clean out the tossing bowl while you are cooking; the residual oil helps the crisping process. Use potatoes that are 5 inches long or less; longer potatoes tend to break during tossing.
Instructions
- Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot tap water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.
- Toss potatoes with 1 tablespoon oil in clean, dry bowl, then transfer to air-fryer basket. Place basket in air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and gently toss to redistribute. Return potatoes to air fryer and cook until potatoes are just beginning to soften, 5 to 10 minutes.
- Transfer potatoes to now-empty bowl and toss with remaining 1 tablespoon oil, chili powder, brown sugar, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne. Return potatoes to air fryer, increase temperature to 400 degrees, and cook until golden brown and crisp, 15 to 20 minutes, tossing gently in bowl to redistribute every 5 minutes. Transfer wedges to large plate and season with salt and pepper to taste. Serve immediately.
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