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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Garnishes (optional)
07 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges of equal size for even cooking.
02 - Place potato wedges in a large bowl. Add olive oil, garlic powder, paprika, salt, and black pepper. Toss vigorously until all wedges are evenly coated.
03 - Preheat air fryer to 400°F for 3 minutes to ensure optimal crisping.
04 - Arrange seasoned wedges in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary for proper air circulation.
05 - Cook for 15–20 minutes, shaking the basket halfway through cooking time. Wedges are done when golden brown and crispy on the outside.
06 - Transfer to a serving plate and garnish with fresh chopped parsley if desired. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The air fryer gives you that perfect crunch with way less oil than traditional frying methods
- They come together in under 30 minutes but taste like they took way more effort
- The seasoning blend hits every note savory, slightly smoky, and just enough garlicky goodness
02 -
- Soaking the cut wedges in cold water for 30 minutes removes excess starch for extra crispy results
- Crowding the air fryer basket will steam the potatoes instead of crisping them, so work in batches
- The wedges continue to crisp slightly after removing from the air fryer, so do not overcook
03 -
- Use a silicone brush to toss the potatoes with oil for more even coverage with less mess
- Let the wedges rest for 2 minutes after air frying to develop maximum crunch