Crispy Air Fryer Potato Wedges (Printable version)
Golden crispy potato wedges cooked in the air fryer for a healthier twist on classic fries. Ready in just 30 minutes.
# What you'll 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Garnishes
07 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Scub potatoes thoroughly under running water. Cut each potato into 8 even wedges, approximately 1/2 inch thick at the widest part.
02 - Place potato wedges in a large mixing bowl. Drizzle with olive oil, then add garlic powder, paprika, salt, and black pepper. Toss vigorously until all pieces are uniformly coated.
03 - Set air fryer to 400°F and allow to preheat for 3 minutes before cooking.
04 - Place seasoned wedges in the air fryer basket in a single, uncrowded layer. Work in batches if needed to ensure proper air circulation.
05 - Cook for 15 to 20 minutes, shaking the basket halfway through the cooking time. Remove when golden brown and crispy on the outside.
06 - Transfer hot wedges to a serving platter. Sprinkle with fresh chopped parsley if desired and serve immediately.
# Expert Tips:
01 -
- The texture transformation from soft potato to crispy exterior with fluffy interior feels almost magical
- You can have these on the table in under 30 minutes with minimal active effort
- They reheat surprisingly well, making them perfect for meal prep lunches
02 -
- Soaking the cut wedges in cold water removes excess starch and dramatically improves the final texture
- Crowding the basket is the fastest way to end up with soggy wedges instead of crispy ones
- The timing listed is a guideline, not a rule, so trust your eyes more than the timer
03 -
- Don't skip the shaking step halfway through cooking, it's essential for even browning
- Let the wedges rest for 2 minutes after cooking to maximize the crispiness