My air fryer potato wedges came out great, but I'm torn on adding cornstarch.

After some trial and error, my potato wedges finally crisped up well in the air fryer. I cut up a couple of russets, gave them a light coat of oil, and cooked them at 400 degrees for about 18 minutes. They were crunchy on the outside and soft inside, just how I like them. Then I saw a tip online about tossing the wedges in cornstarch before cooking for extra crunch. I tried it, and the texture was different, maybe a bit more like fries. But my neighbor insists cornstarch is pointless and can leave a chalky feel. Now I'm stuck between two methods that both seem to work. Which side are you on for the best wedge? Is cornstarch worth the hassle or not?

3 comments

3 Comments

nancy_reed1mo ago

400 degrees sounds insane for potatoes.

-1

oliviabennett1mo ago

Cook potatoes at 400 degrees and see for yourself. The high heat gives a great crunch while keeping them soft inside. This is a common temp for roasting veggies, not crazy at all. I use it all the time and get perfect results every time. Lower temps just make them soggy and take forever.

the_jenny29d ago

Read a food blog that said 400 degrees works because it gets the outside crispy fast before the inside dries out. I get why @nancy_reed thinks it's high, but it's pretty normal for roasting. Just gotta cut them even and use enough oil.