Air Fryer Potato Wedges

Air Fryer Potato Wedges offer a deliciously crispy snack or side dish, featuring perfectly seasoned wedges that are fluffy on the inside. This easy recipe starts by soaking potato wedges in boiling water before tossing them in olive oil and spices, including garlic powder and paprika. A sprinkle of parmesan cheese enhances their savory flavor, making these wedges a versatile option for any meal. Using an air fryer allows for a quick cook time and results in less oil usage compared to traditional frying, delivering a healthier yet indulgent treat. Whether served as an appetizer or a side, these Air Fryer Potato Wedges are sure to be a crowd-pleaser.

How to serve

This recipe serves four people, making it perfect for a small family meal or a side dish to accompany grilled meats, burgers, or a fresh salad. The wedges' crispy exterior and soft interior make them a satisfying option for both children and adults. Consider pairing them with dips like ketchup, ranch, or a spicy aioli to enhance the experience.

Storage and freezing

Leftover Air Fryer Potato Wedges should be cooled completely before storing. It's best to keep them in an airtight container in the refrigerator to maintain their flavor and texture. Storage guidance for reheating or freezing these wedges requires further verification specific to air-fried potato dishes.

Tips and tricks

Soaking the cut potato wedges in boiling water for 10-30 minutes helps remove excess starch, yielding a crisply textured outside when air fried. Thoroughly patting the wedges dry after soaking is crucial to ensure they crisp well in the air fryer. Cooking in batches, without overcrowding the air fryer basket, allows air to circulate and makes the wedges evenly crispy. Tossing the wedges every five minutes during cooking ensures even browning and prevents sticking.

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Recipe shared with permission from tastesbetterfromscratch.com. Original ingredients and instructions are preserved.

Air Fryer Potato Wedges

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Prep Time 15 minutes mins

Total Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 Russet potatoes (, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges)
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely shredded parmesan cheese (, divided, plus more for serving)

Method

 

1. Preheat air fryer to 400 degrees.
2. Scrub and rinse potatoes, then thoroughly pat dry. Cut each potato in half then cut each half into 4-6 wedges, evenly sized. Place potatoes in a bowl and cover with boiling water. Allow to soak for 10-30 minutes.
3. Drain potatoes and pat dry with paper towels.
4. Whisk together olive oil, garlic powder, paprika, salt and pepper. Drizzle over potatoes and toss to combine. Spray air fryer basket with cooking spray and add enough potatoes that you can spread them apart without touching (you may need to cook them in batches). Sprinkle with parmesan cheese.
5. Cook for 10-15 minutes, opening the basket every 5 minutes to give them a shake/toss, until tender and crispy.

Notes

Original yield: 4 / 4 people