Crispy Air Fryer Potato Wedges (Printable)
Golden, crispy wedges with fluffy centers ready in 30 minutes. A healthier twist on classic fries.
# 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 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Garnishes
07 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges of equal size 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.
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 15–20 minutes, shaking the basket halfway through the cooking time. Cook until the wedges are golden brown and crispy on the outside while tender on the inside.
06 - Remove the wedges from the air fryer and serve immediately while hot. Sprinkle with fresh chopped parsley if desired.
# Expert Tips:
01 -
- These wedges get impossibly crispy with barely any oil, and cleanup takes about thirty seconds
- They reheat beautifully in the air fryer, so you can make a big batch for easy snacks all week
02 -
- Crowding the basket is the fastest way to soggy wedges. Cook in batches if needed and trust that the extra time is worth it.
- Soaking the cut wedges in cold water removes excess starch, which I learned makes a significant difference in final crispiness.
03 -
- Don't skip the preheat step, even if your air fryer manufacturer claims it's not necessary.
- Letting the wedges rest on paper towels for 1 minute after cooking helps remove any excess oil.