Crispy Air Fryer Potato Wedges
These air fryer potato wedges are seasoned to perfection, crispy on the outside, and tender inside. A healthier alternative to deep-fried fries, they’re easy to make, budget-friendly, and the perfect side dish or snack for any occasion.
Equipment
- 1 Air Fryer
- 1 Large bowl
- 1 Cutting board & knife
- 1 Kitchen Towel or Paper Towels
Ingredients
- 3 small russet potatoes skin on
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon fresh parsley chopped
- ½ teaspoon seasoned salt
- Black pepper to taste
Instructions
- Preheat the Air Fryer: Begin by switching on your air fryer and setting the temperature to 400°F (200°C). Allowing the air fryer to preheat is crucial because it ensures the potato wedges start cooking immediately upon placement, giving them a crisp, golden finish rather than a soggy texture. This step is the foundation of achieving restaurant-quality crispiness at home.
- Prepare and Wash the Potatoes: Scrub the russet potatoes thoroughly under running water to remove any dirt or debris, since the skin will be left on for extra flavor and fiber. Once clean, pat them dry with a towel. Keeping the skin not only boosts the nutritional value (extra fiber and minerals) but also adds rustic texture and crunch once fried.
- Cut Into Even Wedges: Place each potato on a cutting board and slice it lengthwise in half. Position the flat side of each half down for stability, then cut into 4 equal wedges. If your potatoes are particularly large, cut 5 wedges from each half. Consistency in size is important here—uniform wedges ensure they all cook evenly and become crisp at the same time.
- Optional Soak for Extra Crispiness: Fill a large bowl with cold water and submerge the cut wedges for about 30 minutes.This step helps release excess starch from the potatoes, which can otherwise cause them to stick together or cook unevenly. After soaking, drain the water completely and spread the wedges out on a clean kitchen towel or paper towels. Pat each piece dry thoroughly; any leftover moisture can lead to steaming instead of crisping.
- Season and Coat the Wedges: Transfer the dry potato wedges into a large mixing bowl. Drizzle the olive oil over the wedges, ensuring each piece gets lightly coated. Sprinkle in the garlic powder, chopped parsley, seasoned salt, and freshly cracked black pepper. Use your hands or a spatula to toss them gently until every wedge is coated evenly. This step is where flavor meets texture—the oil promotes crisping, while the seasonings infuse every bite with savory goodness.
- Arrange in the Air Fryer Basket: Place the seasoned wedges in a single, even layer inside the air fryer basket. Avoid overcrowding, as overlapping will block airflow and prevent them from getting crispy. If you’re making a larger batch, it’s better to cook in two rounds rather than cramming everything in at once. Remember, air frying works best when hot air can circulate freely around each wedge.
- Air Fry the Wedges: Cook the wedges at 400°F (200°C) for 15 minutes. About halfway through, remove the basket and shake it gently or use tongs to flip the wedges. This ensures even cooking on all sides. After the first 15 minutes, continue cooking for another 10–12 minutes, shaking or tossing every 5 minutes until they turn deep golden-brown and crispy to the touch. Depending on your air fryer model, total cooking time may vary slightly.
- Check for Doneness: Test one wedge by piercing it with a fork. The fork should glide through easily, indicating a soft, fluffy interior, while the outside should feel crisp and crunchy. If they need a bit more color or crunch, add another 2–3 minutes of cooking time.
- Serve and Enjoy: Transfer the hot, crispy wedges to a serving dish. Sprinkle with a touch of fresh parsley for a pop of color and added freshness. These wedges are perfect on their own, but they pair beautifully with dipping sauces like ketchup, aioli, ranch, or spicy mayo. Serve immediately for the best texture, though leftovers can be reheated in the air fryer for 3–5 minutes to revive their crunch.
Notes
- Always preheat your air fryer before adding the potatoes to achieve a crispier texture.
- Dry potatoes thoroughly after washing or soaking to prevent steaming, which can make wedges soggy.
- For maximum crunch, cook in batches instead of crowding the basket. Overlapping wedges won’t crisp evenly.
- You can customize seasonings with paprika, onion powder, or Italian herbs for different flavor variations.
- Olive oil gives richness, but other oils like avocado or canola also work well in high-heat cooking.
- To reheat, simply pop wedges back into the air fryer for 3–5 minutes instead of microwaving, which softens them.
- Adjust cooking time based on your air fryer brand and wedge thickness—some may cook slightly faster or slower.
- Russet potatoes are recommended, but Yukon Golds work too, yielding creamier insides with slightly less crisp skin.
