Very thin and very thick wedges rarely finish together. The problem gets bigger in a crowded basket. Use a broad starting range, then judge the thickest wedge rather than the most browned edge.
Starting range for potato wedges
180–200°C for around 18–35 minutes. Check thin wedges in a loose layer early. Thick wedges or a large portion usually need the later end.
Wedge size, portion and basket
- Cut consistently: Similar thickness creates a shared check point.
- Do not stack: Air needs to reach the sides as well as the top.
- Large portion: Shake or turn during cooking; split into batches if necessary.
- Small air fryer: Fewer wedges often produce a better result than an overfilled basket.
Common mistakes
- Uneven sizes: Thin edges darken while thick wedges remain firm.
- Chasing colour too early: The outside can look done before the centre is cooked.
- Not moving a large portion: Lower surfaces stay paler for longer.
- Judging only by minutes: Test the thickest wedge for texture.
The thickest wedge is your reference.
If it is still firm, add time in small steps instead of abruptly raising the heat for the whole batch.
Plan wedges around your portion
Frygo considers potato preparation, quantity and appliance, giving you a more useful starting point and reminders to turn and check.
Potatoes with a plan
More than one general cooking time.
Choose your wedges and appliance in Frygo for a plan that fits your basket.
Note: These are broad starting values. Check doneness and follow appliance guidance.