This recipe for herb coated potato wedges is the easy perfect side dish. They can easily be made in the air fryer or oven and are a fast food copycat side dish. This potato dish is not only vegan ad gluten free but also top 8 and 9 allergen friendly as well as dairy free.
- Why We Love Homemade Potato Wedges
- Ingredients for Making Our Air Fryer Potato Wedges Recipe
- The Ingredient Low Down
- How to Make Potato Wedges
- How Long to Cook Potato Wedges in the Oven
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- Variations /Adaptations
- Storage and Reheating Instructions
- How to Send Wedges as Leftovers for Lunch
- Top Tip
- What Do You Serve With Herb Coated Potato Wedges
- Other Recipes You May Enjoy
- Have You Made Our Amazing Air Fryer Potato Wedges Recipe? Please Leave a Comment Below.
- Leave a rating on our Recipe.
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Why We Love Homemade Potato Wedges
In Canada, we have a coffee and doughnut shop that also sells potato wedges with their soup and sandwich combos. The potato wedges from Tim Horton’s are not friendly for our kids’ allergies so we decided we would make our own wedges to make the kids happy.
After trying a few different methods this is the one that always turns out and our kids love it!! It is nice to have an alternative to fries or chips with potatoes.
Ingredients for Making Our Air Fryer Potato Wedges Recipe
- Nugget Potatoes
- Salt and Pepper
- Gluten Free Flour
- Garlic Powder
- Onion Powder
- Parsley, dried
- Paprika, ground
- Thyme, dried
- Oregano, dried
- Rosemary, dried and ground
- Neutral Oil
See recipe card for quantities.
The Ingredient Low Down
These potatoes should be a waxy smaller potato rather than a huge baking starchy potato. The size should be no larger than the palm of your hand. I like gem potatoes or large baby potatoes that can be cut in 6-8 wedges. They don’t cook too quickly or fall apart and won't take as long as larger potatoes. Using waxy potatoes means they hold their shape well.
In this fakeaway style recipe we use a bunch of different spices: Garlic Powder, Onion Powder, Parsley, Paprika, Thyme, Oregano, Rosemary, Salt and Pepper. We have tried this recipe with both dried and fresh herbs and the dried herbs won out for us. They were easier to get to stick to the potatoes and easier to get the amounts just right.
Dried spices use smaller amounts as they are more concentrated. If you do swap out fresh for dried use 3 times the amount in the recipe for the best results. In addition fo tried we also prefer the spices finely ground for this recipe as they are evenly distributed more easily.
With a few changes to labelling in the last year we are noticing more spices are listing “may contain” warnings for top allergens. If your favourite spice brands don’t have a warning always check with the manufacturer as many are packaged on shared lines.
Your family’s favourite neutral oil that can handle the high temperatures of the air fryer can be used. Always check that oils have a high enough smoking point as if they do not it can pose a health risk when they are heated too hot and consumed.
We don’t use commercial spray cans of oil for anything we cook. We prefer a pump style of spritzing bottle that only has one ingredient for us to worry about. Some of the commercial sprays contain soy or other allergens or may come in contact with allergens like peanut oil. The container we use is one like this. They do need regular cleaning as they can get clogged after loads of use.
Gluten Free Flour
We use a basic 1 to 1 gluten free flour. It can have xanthan gum or not. It really doesn’t need it. If you prefer a starch, corn, arrowroot, or tapioca could be used instead. It is a really flexible ingredient. Rice based flours will be a bit grittier when used as a coating.
How to Make Potato Wedges
Cut potatoes in lengthwise wedges. Each nugget potato should yield about 6- 8 wedges.
Fill a medium to large pot with enough water so it will cover the potatoes when they have been put in but not boil over. Usually covered by ½ - 1 inch of water higher than the potatoes is enough if your pot can handle it.Salt the water with half the salt. Do not put in the potatoes until the water is boiling.
When water is boiling, add the potatoes to the water and let the water come back up to a boil. Boil for 3 minutes to par boil them. After 3 minutes, remove the pot from the heat, turn the burner off and drain the potatoes into a colander over a sink.
Once water is drained from the potatoes, put the colander with the potatoes to steam in the pot, while still in the colander and cover with a teatowel. This will help to dry the potatoes a bit and add to the fluffiness of the potatoes later on.
Leaving the potatoes to steam, preheat the air fryer to 400F for 5 minutes.
While the potatoes steam and the air fryer preheats, place the remaining salt, gluten free flour, garlic powder, onion powder, parsley, thyme, oregano, rosemary, and pepper in a bowl and mix until combined. Set aside until the potatoes are finished steaming.
After 5 minutes of steaming, remove potatoes from the colander and put them back in the pot. Mix in the 1 tablespoon of avocado oil so all the potatoes are lightly coated in oil.
Sprinkle the potatoes in the pot with flour and spices and shake the potatoes in the mix to coat them all evenly. Set aside momentarily.
Remove the basket of the air fryer and spray with neutral oil from a pump spray bottle. Put the herb coated potatoes in the fryer basket and spray them with a bit more neutral oil.
Put the basket in the air fryer and heat the herb-crusted potato wedges for 20-22 minutes at 380 F.
Hint: Shake the cooking basket at least every 10 minutes to move around the potatoes so they cook evenly. This will help get them perfectly crispy outside and fluffy inside.
How Long to Cook Potato Wedges in the Oven
Still spray both sides of the wedges with a cooking oil that has a smoke point high enough for the temperature we use. Place the potato wedges on a parchment lined cookie sheet and bake at 375 F for 25-30 mins or until starting to brown and fluffy inside. Flip each wedge to ensure both sides are slightly crispy.
For the best results: cook on the middle rack in the oven.
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- Potato - instead of potatoes you can use sweet potatoes, taro wedges, carrots, turnips or other tubers that make great “fries”.
- Gluten Free Flour - If preferred you could replace with ½ the amount of starch like corn, arrowroot, or tapioca. Alternatively, just rice or gluten free oat flour could be used in place of an all purpose blend.
- Spicy - add ⅛ teaspoon of cayenne pepper or crushed red pepper flakes, or use a spicy paprika instead of sweet or smoked paprika and serve with a spicy vegan mayo dip.
- Dairy free cheese flavoured - For a cheesy flavour add in ¼ teaspoon of a gluten free and top 9 free nutritional yeast powder and 3 Tbsps of dairy free parmesan like shreds.
- Spice mix inspired by the flavours of India - Switch out the spices and replace them with equal parts of garam masala and cumin, ½ a part of ground coriander and turmeric. Keep the salt and pepper. Toast the spices in a dry pan before tossing the potatoes in them to give the best potato wedges Indian style flavour.
Air Fryer is our preferred method of cooking to get those copycat fast food seasoned wedges. A bowl is used to mix the coating and to toss the hand cut wedges in. Knife, vegetable peeler and cutting board to prepare the potatoes. Measuring spoons to help portion the herbs and spices
Medium to large pot for parboiling the potatoes. A colander to strain out the potato water and a tea towel for covering the potatoes to allow them to steam.
Storage and Reheating Instructions
In the fridge fully cooked herb coated potato wedges will keep for up to 3 days. They are best when kept in a well sealing container.
If you want to make the top 8 free potato wedges in advance, they are best when frozen after coating and before cooking in the air fryer or oven. Freezing them on a cookie sheet spaced out and flat is ideal but if you are like us you probably have a full freezer with little room for that faff. Instead, let the potatoes dry rolled in a tea towel after steaming for 5 minutes. Toss in oil lightly and then in the coating. The homemade seasoned fries should not stick together too much if well dried before tossing and freezing.
In the oven to reheat our gluten free potato wedges place them on a parchment lined cookie sheet. Baking them on the middle rack of the oven at 375 F for 10-15 minutes or until the outsides are crisp and they are heated through. Turn each of the wedge fries over after 6 minutes of cooking and space them out so they are not crowded on the pan, for optimal baking.
In the Air fryer reheat the seasoned wedge fries for about 8-10 minutes, shaking them at the halfway point. Shaking them helps to srips the outsides evenly. The air fryer should be at a temperature of 380 F. This is our favourite way to reheat the thick cut fries.
Rob doesn’t recommend microwaving the leftover allergen friendly potato wedges to reheat them. The microwave will not crisp them up and you will get subpar soggy wedges.
Cooking From Frozen
Cook for about 25-40 minutes to the reheating in the air fryer or oven if cooking from frozen. They are best not thawed but instead cooked from frozen like the ones you can buy in the stores. Keep an eye on them so they are not too crisp on the ends but raw in the middle. If this is happening reduce the heat in the fryer by 15 degrees fahrenheit or the oven by 25 degree fahrenheit. To check doneness, pierce the middle of the fries with a fork. If they are hard they are not yet done. The insides should be fluffy and soft.
How to Send Wedges as Leftovers for Lunch
Preheat a thermos with hot water while the herb coated potato wedges reheat in the air fryer. When the allergen friendly potato wedges are ready, pour out the hot water from the thermos. Wipe out the container to dry it. Place the potato wedges in the thermos and put the lid on. Send a side of ketchup, if it is safe for you, in a separate container that seals well.
To get the most out of our amazing air fryer potato wedges recipe after parboiling the potatoes be sure to cover them while in the colander with a tea towel. This will keep the steam in and dry most of the moisture on the potatoes and help to make them the fluffiest, most mouthwatering wedges. Take care though to not place the tea towel on a hot stove, in the oven, or anywhere it could catch fire.
We use nuggets, fingerlings, or baby potatoes to make herb coated potato wedges. We find that a waxy potato works really well. Starchy potatoes will work but the waxy ones hold their shape better and crisp nicely.
You also want a potato that can fit in the palm of your hand rather than a big one. We cut all of our potatoes in 6-8 wedges from tip to tip rather than across.
Parboiling potatoes helps to cook the insides so they don’t need as much time in the air fryer. Doing this also allows the inside to fully cook while crisping and not burning the outside of the fries. It is a really common way to start to cook perfect consistent potato or root vegetables.
Parboiling is simply boiling the potatoes for a couple of minutes basically it is partially cooking the potatoes.
The allergen friendly potato wedges cook for about 20-25 minutes in the air fryer. This is because the hot air goes all the way around the food with the holes and slits in the fryer basket. This is when the cooking temperature is set at 380 F. We parboil our potatoes to help them cook a bit quicker and to make the insides super fluffy, like the ones at our old favourite Canadian fast food chain.
What Do You Serve With Herb Coated Potato Wedges
Serve this potato side dish with ketchup, a garlic aioli dip, dairy free ranch, or a soy free vegan mayo, for dipping. The wedges are also fab on their own.
We use this as a side dish for just about any main course. It is a great side for a salad, or a meat dish like our Eggless Meatloaf. The wedges go well with homemade wraps or chilli to make them more like a meal from a popular Canadian doughnut shop.
Other Recipes You May Enjoy
Have You Made Our Amazing Air Fryer Potato Wedges Recipe? Please Leave a Comment Below.
Leave a rating on our Recipe.
We Love To Hear From You!
- Air Fryer
- Oil Pump Spray Bottle
- Medium- Large pot
- Tea Towel
- Knife and Cutting Board
- measuring spoons
- Oil Pump Spray Bottle
- 2 lbs Nugget Potatoes cut in 6-8 wedges each
- ½ teaspoon Salt divided
- ¼ C Gluten Free Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Parsley dried
- ¼ teaspoon Paprika ground
- ¼ teaspoon Thyme dried
- ¼ teaspoon Oregano dried
- ¼ teaspoon Rosemary dried and ground
- ⅛ teaspoon Pepper
- 1 tablespoon neutral oil avocado or canola
- Neutral Oil in a pump spray bottle
- Cut potatoes in lengthwise wedges. Each nugget potato should yield about 6- 8 wedges.
- Fill a medium to large pot with enough water so it will cover the potatoes when they have been put in but not boil over. Usually covered by ½ - 1 inch of water higher than the potatoes is enough if your pot can handle it. Salt the water with half the salt. Do not put in the potatoes until the water is boiling.
- When water is boiling, add the potatoes to the water and let the water come back up to a boil. Boil for 3 minutes to par boil them. After 3 minutes, remove the pot from the heat, turn the burner off and drain the potatoes into a colander over a sink.
- Once water is drained from the potatoes, put the colander with the potatoes to steam in the pot, while still in the colander and cover with a teatowel. This will help to dry the potatoes a bit and add to the fluffiness of the potatoes later on.
- Leaving the potatoes to steam, preheat the air fryer to 400F for 5 minutes.
- While the potatoes steam and the air fryer preheats, place the remaining salt, gluten free flour, garlic powder, onion powder, parsley, thyme, oregano, rosemary, and pepper in a bowl and mix until combined. Set aside until the potatoes are finished steaming.
- After 5 minutes of steaming, remove potatoes from the colander and put them back in the pot. Mix in the 1 tablespoon of neutral oil so all the potatoes are lightly coated in oil.
- Sprinkle the potatoes in the pot with flour and spices and shake the potatoes in the mix to coat them all evenly. Set aside momentarily.
- Remove the basket of the air fryer and spray with neutral oil from a pump spray bottle. Put the herb coated potatoes in the fryer basket and spray them with a bit more neutral oil.
- Put the basket in the air fryer and heat the herb crusted potato wedges for 20-22 minutes at 380 F, shaking the basket at least every 10 minutes to move around the potatoes so they cook evenly.
- Serve with ketchup, a garlic aioli dip, dairy free ranch, or a soy free vegan mayo, for dipping.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove