Crispy Air Fryer Potato Wedges (Printable)
Golden crispy potato wedges cooked in the air fryer. Fluffy inside, perfectly seasoned, and ready in just 30 minutes.
# What You'll Need:
→ Vegetables
01 - 4 medium russet potatoes, cut into 8 wedges each
→ 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 under cold running water. Cut each potato into 8 even wedges, approximately 1-inch thick at the widest part.
02 - Place the potato wedges in a large mixing bowl. Pour olive oil over the potatoes, then add garlic powder, paprika, salt, and black pepper. Toss vigorously until all wedges are evenly coated with the seasoning mixture.
03 - Preheat the air fryer to 400°F for 3 minutes before cooking.
04 - Arrange the seasoned potato wedges in a single layer in the air fryer basket, ensuring none overlap for optimal crisping. Cook in batches if necessary to maintain proper air circulation.
05 - Air fry for 15 to 20 minutes, shaking the basket vigorously halfway through the cooking time. Continue until the wedges are golden brown with crispy exteriors and tender interiors.
06 - Transfer the crispy wedges to a serving platter while hot. Sprinkle with freshly chopped parsley if desired and serve immediately with your choice of dipping sauce.
# Expert Tips:
01 -
- They come out restaurant crispy with way less oil than deep frying
- The seasoning hits every single wedge evenly
- They reheat shockingly well for lunch the next day
02 -
- Overcrowding the basket is the fastest way to soggy wedges
- Soaking cut potatoes in cold water removes excess starch for extra crunch
- The shake halfway through is nonnegotiable for even crisping
03 -
- Cut your wedges uniformly so they finish cooking at the same time
- Let the air fryer cool completely between batches for consistent results