These crispy potato wedges bake up golden and crunchy on the outside, while staying soft and fluffy inside. With a simple mix of garlic powder and paprika, these seasoned potato wedges recipe brings out fantastic flavor in every bite. Using russet potatoes keeps the wedges hearty and perfect for dipping or enjoying on their own.
Air Fryer Potato Wedges
Course: SideCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesDelightfully crispy on the outside and fluffy on the inside, these Air Fryer Potato Wedges are the perfect combo for any meal.
Ingredients
4 medium potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
Optional: grated Parmesan for topping
Directions
- Start by washing and scrubbing your potatoes really well.
- Cut them into wedges, keeping the skin on for added texture and flavor.
- In a large bowl, toss the potato wedges with the olive oil, garlic powder, paprika, salt, and black pepper.
- Preheat your air fryer to 400°F.
- In batches, place the potato wedges in the air fryer basket in a single layer.
- Air fry the wedges for about 15-20 minutes, shaking the basket halfway through.
- If your air fryer is small, you might need to do two batches.
- Once the first batch is done, put all the wedges back in for an extra minute to warm and toast.
- These potato wedges are perfect as a side for any meal, dipped in ketchup or topped with Parmesan.
What You’ll Need
Gather these simple ingredients and tools to make your delicious air fryer potato wedges:
- 4 medium potatoes (russet or Yukon gold work well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: grated Parmesan for topping
- Air fryer
- Large mixing bowl
- Knife and cutting board
Detailed Cooking Instructions
- Wash and scrub the potatoes thoroughly to remove dirt.
- Cut the potatoes into wedges, leaving the skin on for added texture.
- In a large bowl, combine the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
- Toss the wedges until they are evenly coated in the seasoning mix.
- Preheat your air fryer to 400°F (200°C).
- Place the potato wedges in the air fryer basket in a single layer without overcrowding.
- Air fry the wedges for 15-20 minutes, shaking the basket halfway through.
- If needed, cook in multiple batches for best results.
- After the first batch, return all the wedges to the air fryer for an extra minute to heat through.
- Serve the potato wedges warm, optionally topped with grated Parmesan.
Tips & Tricks
- For extra crunch, soak the potato wedges in water for 30 minutes before seasoning. This helps remove excess starch.
- Use Yukon Gold or Russet potatoes for the best texture and flavor. They hold up well during cooking.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, air fry at 375°F for 5-7 minutes for that fresh, crispy texture.
- Add a sprinkle of cayenne pepper or chili powder for a spicy kick in your seasoning mix.
- Try different toppings, like fresh herbs or a drizzle of hot sauce, to customize your potato wedges.
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Frequently Asked Questions
Potato wedges turn crispy mainly because of drying the surface and using enough oil during baking or frying. Also, cooking them at a high temperature helps create a golden, crunchy crust.
Wedges may stay soft if they have too much moisture or lack enough oil. Under-cooking or crowded baking trays can also prevent them from getting crispy.
Soaking potato wedges in cold water removes excess starch, which helps them crisp better when cooked. It also prevents the wedges from sticking together.
To make the best potato wedges, soak them first, dry well, then toss with oil and seasoning. Bake at a high temperature and spread them out so they cook evenly and become crispy.
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