Crispy Air Fryer Potato Wedges
Deliciously crispy and golden potato wedges made effortlessly in the air fryer, perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium Potatoes, Russets or Yukon Gold Russets work best, but Yukon Gold adds a creamier feel.
- 2 tablespoons Olive Oil Can substitute with avocado oil.
- 1 teaspoon Garlic Powder Swap for fresh minced garlic if preferred.
- 1 teaspoon Paprika Smoked paprika elevates the flavor.
- to taste Salt Himalayan pink salt is a nice option.
- to taste Black Pepper Freshly cracked enhances the dish.
Instructions
Preparation
- Wash the potatoes thoroughly but do not peel them; the skin adds texture.
- Cut each potato in half lengthwise, then slice into wedges about 1-inch thick.
- Soak the wedges in cold water for at least 30 minutes to remove excess starch for extra crispiness.
- Drain the wedges and pat them dry with paper towels.
- In a large bowl, toss the wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Cooking
- Preheat your air fryer to 400°F (200°C).
- Place the seasoned potato wedges in the basket in a single layer; cook in batches if necessary.
- Air fry for 20-25 minutes, flipping halfway through for even crispiness.
Serving
- When golden and crispy, remove the wedges from the air fryer and allow them to cool slightly before serving.
- Optionally, sprinkle a bit more salt on top for an extra savory kick.
Notes
For added flavor, sprinkle cheese during the last minutes of cooking, or toss in dried herbs. Store leftovers in an airtight container for up to 3 days; reheat in air fryer or oven.