Crispy Air Fryer Potato Wedges (Print Version)
Golden, crispy potato wedges made in the air fryer. Ready in 30 minutes with minimal oil for a healthier take on this classic side.
# What You Need:
→ Vegetables
01 - 4 medium russet potatoes
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Spices
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Garnishes (optional)
07 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Wash and scrub the potatoes thoroughly. Cut each potato into wedges, approximately 8 wedges per potato, ensuring uniform size for even cooking.
02 - Place the potato wedges in a large mixing bowl. Add olive oil, garlic powder, paprika, salt, and black pepper. Toss well until all wedges are evenly coated with the seasoning mixture.
03 - Preheat the air fryer to 400°F for 3 minutes to ensure optimal crisping.
04 - Arrange the seasoned potato wedges in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding, which prevents proper crisping.
05 - Air fry for 15-20 minutes, shaking the basket halfway through the cooking time. Continue until the wedges are golden brown and crispy on the outside while remaining fluffy inside.
06 - Remove from air fryer and serve immediately while hot. Garnish with fresh chopped parsley if desired for added color and freshness.
# Expert Tips:
01 -
- Crispy without deep frying means less guilt and easier cleanup
- Thirty minutes from raw potato to hot on the plate
- The seasoning blend hits every craving for salty, savory comfort food
02 -
- Soaking cut wedges in cold water for thirty minutes removes excess starch and creates extra crispiness
- Overcrowding the basket is the fastest way to disappointed faces at dinner time
03 -
- Pat the wedges completely dry after soaking for the crispiest results
- A light spray of oil during the last two minutes adds extra crunch