Air fryer potato wedges are a healthier, quicker alternative to deep-fried wedges, while still offering that perfect crispy exterior and tender interior. These wedges are seasoned with simple spices, then air fried to perfection, making them the ideal side dish or snack. Here’s a step-by-step guide to making the best crispy potato wedges in your air fryer.
Ingredients:
- 4 medium russet potatoes (or any variety of your choice)
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or regular)
- 1/2 teaspoon dried oregano (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional toppings: Fresh parsley (chopped), grated parmesan, or a sprinkle of chili flakes for heat
Stage 1: Preparing the Potatoes
- Wash and scrub the potatoes. Scrub the potatoes well under cold running water to remove any dirt, especially if you’re leaving the skin on (which adds extra flavor and crispiness).
- Cut the potatoes. Cut the potatoes into wedges by first cutting them in half lengthwise, then cutting each half into 3-4 wedges depending on the size of the potato.
- Soak the wedges (optional). Soaking the potato wedges in water for 30-60 minutes before cooking helps to remove excess starch, which will make the wedges crispier. After soaking, drain and pat the wedges dry with paper towels to remove any moisture.