Crispy on the outside, fluffy on the inside – these air fryer potato wedges are a game-changer for your weeknight meals. With just 131 calories per serving and ready in 35 minutes, they’re the perfect guilt-free alternative to deep-fried potatoes.
The air fryer works its magic to create that irresistible golden-brown exterior while keeping the inside perfectly tender. Whether you’re serving them as a side dish or a healthier snack option, these seasoned wedges deliver restaurant-quality results right from your kitchen.
Ingredients for Air Fried Potato Wedges
- Russet Potatoes: 2-3 medium sized, perfect for crispy results
- Olive Oil: 1½ tablespoons, helps achieve golden-brown exterior
- Kosher Salt: 1 teaspoon, enhances overall flavor
- Black Pepper: ¼ teaspoon, adds gentle heat
- Smoked Paprika: ¼ teaspoon, brings subtle smoky flavor
Step-by-Step Instructions
- Prepare Potatoes: Cut each potato into 6-8 even wedges and place in a large bowl with cold water. Let soak for 15 minutes to remove excess starch.
- Dry Thoroughly: Transfer wedges to a paper towel-lined baking sheet and pat them completely dry. This ensures maximum crispiness!
- Season: Place dried wedges in a clean bowl, drizzle with olive oil, and toss well. Sprinkle with salt, pepper, and smoked paprika, ensuring even coating.
- Air Fry: Arrange wedges in a single layer in your air fryer basket. Cook at 400°F (204°C) for 15 minutes.
- Flip and Finish: Halfway through cooking, shake the basket or flip wedges with tongs for even browning. Work in batches if needed for best results.
Why Soak the Potatoes?
Soaking your potato wedges in cold water for 15 minutes helps remove extra starch, making them extra crispy when cooked! This simple step makes a big difference – your wedges will be golden and crunchy on the outside, while staying nice and fluffy inside. Just remember to dry them really well after soaking.
Perfect Seasoning Tips
While salt, pepper, and smoked paprika make a tasty combo, feel free to mix it up! Try garlic powder and onion powder for classic flavor, or add some cayenne pepper for heat. Ranch seasoning is super popular with kids, and Italian herbs like rosemary and oregano are amazing too. Just add your seasonings right after the olive oil so they stick better to the wedges.
Serving Ideas
These crispy wedges are perfect with almost anything! Dip them in ketchup, ranch, or honey mustard for a snack. They’re great next to burgers or sandwiches. For a fun twist, sprinkle some grated parmesan cheese on the hot wedges right when they come out of the air fryer. They also make awesome loaded potato wedges – top with melted cheese, bacon bits, and green onions!
Storage Tips
These wedges taste best right out of the air fryer. If you have leftovers, keep them in an airtight container in your fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll crisp right up! Skip the microwave, as it makes them soggy.
Air Fried Potato Wedges
Equipment
- Air Fryer
Ingredients
- 2-3 Medium Russet Potatoes scrubbed clean
- 1 1/2 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Smoked Paprika
Instructions
- Cut potatoes into 6 to 8 wedges each and place them in a large bowl. Cover with cold water and soak for 15 minutes.
- Transfer to a baking sheet lined with paper towels and blot dry.
- Return to a dry bowl. Drizzle potato wedges with olive oil and toss to coat. Sprinkle with salt, pepper, and paprika and toss again to coat evenly.
- Place wedges in a single layer in the basket and cook at 400F/204C for 15 minutes.
- Halfway through, shake the basket or flip the wedges with tongs. Repeat with remaining wedges, then serve.
