Crispy Air Fryer Potato Wedges (Printable version)
Golden, crispy potato wedges cooked in the air fryer for a quick and healthier twist on classic fries.
# Ingredient list:
→ 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
07 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges of equal size for even cooking.
02 - Place potato wedges in a large mixing bowl. Add olive oil, garlic powder, paprika, salt, and black pepper. Toss vigorously until all wedges are evenly coated with seasoning.
03 - Preheat the air fryer to 400°F for 3 minutes to ensure optimal crisping.
04 - Arrange seasoned wedges in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to maintain proper air circulation.
05 - Air fry for 15-20 minutes, shaking the basket halfway through cooking time. Wedges are done when golden brown and crispy on the outside.
06 - Transfer to serving dish and garnish with fresh chopped parsley if desired. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- They get impossibly crispy without the mess of deep frying
- You can season them however you are feeling that day
- The inside stays fluffy while the outside gets golden and crunchy
02 -
- Soaking cut wedges in cold water removes excess starch for extra crispiness
- Do not overcrowd the basket or they will steam instead of crisp
- Shaking halfway through is nonnegotiable for even browning
03 -
- Pat the wedges completely dry before seasoning for maximum crunch
- Preheating the air fryer makes a noticeable difference in texture