Crispy Air Fryer Potato Wedges (Print version)

Golden, crispy potato wedges made in the air fryer. Fluffy inside, perfectly seasoned, and ready in 30 minutes.

# What you 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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Garnishes (optional)

07 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Wash and scrub the potatoes thoroughly. Cut each potato into 8 uniform wedges for even cooking.
02 - Place the potato wedges in a large bowl. Add olive oil, 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 to ensure optimal crisping.
04 - Arrange the seasoned potato 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 to 20 minutes, shaking the basket halfway through the cooking time. Cook until the wedges are golden brown and crispy on the outside while remaining fluffy inside.
06 - Serve immediately while hot. Garnish with chopped fresh parsley if desired. Pair with ketchup, aioli, or your preferred dipping sauce.

# Expert advice:

01 -
  • The outside crunch gives way to the most incredible fluffy interior, just like restaurant quality but without the deep fryer mess
  • They come together in under 30 minutes with minimal cleanup, perfect for those busy weeknight evenings
02 -
  • Soaking cut wedges in cold water for 30 minutes removes excess starch and dramatically improves crispiness, just pat them completely dry before seasoning
  • Working in batches might feel tedious, but overcrowding the basket results in sad, soggy potatoes that no amount of extra cooking time can fix
03 -
  • Preheating the air fryer is nonnegotiable for that restaurant quality exterior crunch
  • Letting the wedges rest for 1 minute after cooking helps them develop even more crispiness before serving

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