Potato wedges don't need deep frying or lots of oil to crisp up — a teaspoon is enough in the air fryer, and leaving the skins on adds fibre. A lighter take on a chip-shop favourite. Here's how.
Key takeaways
Q: How do you make low-fat wedges in an air fryer?
A: Toss potato wedges with just a teaspoon of oil and air fry at 200°C (400°F) for 20–25 minutes, shaking, until crisp.
Q: How do you keep them low-fat?
A: Use a teaspoon of oil or a spray, and leave the skins on for fibre.
The method
Cut potatoes into even wedges, skins on, and toss with just a teaspoon of oil and seasoning — far less than roasting in fat. Cook in a single layer at a high heat, shaking now and then, until the edges are crisp and the insides fluffy.
The recipe
Low-Fat Air Fryer Wedges
Ingredients
- 4 potatoes, in wedges (skins on)
- 1 tsp olive oil
- 1 tsp paprika
- Salt & pepper
Method
- Toss the wedges with oil and seasoning.
- Single layer; air fry at 200°C for 20–25 min.
- Shake a couple of times.
- Serve crisp.
Tips
- Skins on for extra fibre.
- Just a teaspoon of oil keeps them light.
- Single layer so they crisp. More in our low-fat sides.
Frequently asked questions
How do you make low-fat potato wedges in an air fryer?
Toss wedges with just a teaspoon of oil and seasoning, and air fry at 200°C for 20–25 minutes, shaking now and then, until crisp and fluffy.
How do you keep wedges low-fat?
Use only a teaspoon of oil or a light spray, leave the skins on for fibre, and skip cheese or fatty toppings.
Is this medical advice?
No. These are general lower-fat ideas. A fatty liver should be managed with your GP or dietitian, alongside guidance from the NHS and the British Liver Trust.