Best Air Fryer Potato Wedges Recipe Crispy Every Single Time
Ingredients
Main Ingredients
- 2 pounds russet potatoes (about 4 medium potatoes), washed well.
- 2 tablespoons olive oil.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon smoked paprika.
- 1 teaspoon kosher salt.
- ½ teaspoon black pepper.
- ½ teaspoon dried parsley.
- ¼ teaspoon cayenne pepper (optional for heat).
Optional Ingredients
- 2 tablespoons grated Parmesan cheese.
- 1 teaspoon Italian seasoning.
- Fresh chopped parsley for garnish.
- Freshly grated Parmesan for serving.
Optional Dipping Sauces
- Ranch dressing.
- Ketchup.
- Honey mustard.
- Garlic aioli.
- Chipotle mayo.
- Barbecue sauce.
Ingredient Substitutions
- Russet potatoes: Yukon Gold potatoes work well for a creamier center.
- Olive oil: Avocado oil or vegetable oil are great alternatives.
- Smoked paprika: Regular paprika can be used if that’s what you have.
- Kosher salt: Sea salt or fine table salt may be substituted. Reduce the amount slightly if using table salt.
- Dried parsley: Italian seasoning adds extra flavor if preferred.
Equipment Needed
- Air fryer (5 to 6-quart capacity works well).
- Large mixing bowl.
- Sharp chef’s knife.
- Cutting board.
- Measuring spoons.
- Measuring cups.
- Silicone tongs.
- Paper towels.
- Small bowl for seasoning (optional).
- Serving platter.
Step-by-Step Instructions
Step 1: Wash and Cut the Potatoes
Wash the potatoes thoroughly since the skins stay on. Pat them dry with paper towels.
Slice each potato in half lengthwise, then cut each half into 3 to 4 wedges of similar thickness. Keeping the wedges even helps them cook at the same rate.
Uneven wedges may cause smaller pieces to overcook while larger ones stay underdone.
Step 2: Soak the Potatoes
Place the potato wedges into a bowl of cold water for 20 to 30 minutes.
Soaking removes excess starch, which helps create crispier wedges after air frying.
Drain well and dry each wedge completely with paper towels.
The wedges should feel dry before adding oil.
Skipping the drying step can prevent the potatoes from getting crispy.
Step 3: Season the Potatoes
In a large bowl, combine.
Olive oil.
Garlic powder.
Onion powder.
Smoked paprika.
Salt.
Pepper.
Dried parsley.
Cayenne (if using).
Add the potato wedges and toss until every piece is evenly coated.
If using Parmesan, wait until the last few minutes of cooking to avoid burning.
Step 4: Preheat the Air Fryer
Preheat the air fryer to 400°F for about 3 to 5 minutes.
Preheating helps the wedges start crisping immediately.
Step 5: Arrange the Wedges
Place the seasoned wedges in a single layer inside the air fryer basket.
Leave small gaps between each wedge for proper airflow.
Cook in batches if necessary.
Overcrowding the basket leads to steaming instead of crisping.
Step 6: Air Fry the Potato Wedges
Cook at 400°F for 18 to 24 minutes.
Shake the basket or flip the wedges halfway through cooking, around the 10-minute mark.
Cooking time may vary depending on your air fryer model and the thickness of the wedges.
The wedges should have deep golden edges with crispy skins.
Step 7: Add Parmesan (Optional)
If adding Parmesan cheese, sprinkle it over the wedges during the last 2 to 3 minutes of cooking.
The cheese should melt slightly and turn lightly golden.
Step 8: Serve Immediately
Transfer the hot wedges to a serving plate.
Sprinkle with fresh parsley and extra Parmesan if desired.
Serve immediately while they’re hot and crispy alongside your favorite dipping sauces.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Russet potatoes (2 lb) – $2.40.
Olive oil – $0.35.
Garlic powder – $0.12.
Onion powder – $0.10.
Smoked paprika – $0.15.
Salt, pepper & parsley – $0.18.
Optional Parmesan – $0.60.
Estimated Total Recipe Cost
Approximately $3.90 USD.
Estimated Cost Per Serving
Approximately $0.98 USD per serving.
