Golden, crispy
Okay, so let me paint you a picture. It’s Sunday afternoon. I’m starving but also in one of those “I refuse to cook anything complicated” moods. You know the vibe? I opened the pantry and—no joke—those russet potatoes were staring at me. Judging me. I mean, I couldn’t let them win.
Fast forward 30 minutes, and I’m standing over the
Why You’ll Love This Air Fryer Potato Wedges Recipe?
Honestly? These wedges are dangerously good. Here’s why you need them in your life:
- Super simple—you’ll use basic ingredients and the prep is so easy, you could do it with your eyes closed (but please don’t).
- Crispy on the outside, soft on the inside. Like, they actually crunch when you bite in.
- Healthier than deep frying. But let’s be real… still tastes naughty.
- Perfect for dipping. Ranch? Ketchup? Garlic aioli? You do you.
Ingredient Notes:
Let’s break this down real casual, because who’s got time for fancy stuff?
- Russet Potatoes (2 medium): These are the classic. They crisp up nicely. Could you use something else? Sure. Will it be the same? Eh… probably not.
- Olive Oil (1½ tablespoons): You need this for that golden crunch. Don’t skip it.
- Paprika (½ teaspoon): It gives them a little smoky flavor. Totally levels things up.
- Parsley Flakes (½ teaspoon): Honestly? Just makes them look pretty. But I like pretty food.
- Chili Powder (½ teaspoon): A gentle kick. You can leave it out if you’re spice-shy.
- Sea Salt (½ teaspoon): Because potatoes without salt are just sad.
- Ground Black Pepper (⅛ teaspoon): A little zing to keep things interesting.
How To Make Air Fryer Potato Wedges?
I promise, this is easy. No fancy techniques, no stress. Here’s how I do it (sometimes while dancing in the kitchen—don’t judge).
Step 1: Preheat That
Get it going at 400°F. I like to let mine heat up while I slice the potatoes. Multitasking, baby.
Step 2: Slice Those Potatoes
Cut ‘em in half lengthwise. Then cut those halves in half. And again. You want 16 wedges from two potatoes. Close enough works too, I won’t tell.
Step 3: Season the Wedges
Toss those wedges in a big ol’ bowl. Drizzle the olive oil like you’re on a cooking show, then toss in all the seasonings. Use your hands—it’s more fun.
Step 4: Air Fry in Batches
Want To Save This Recipe?
Don’t overcrowd the basket. I know it’s tempting, but give them space. Cook half for 10 minutes. Flip them (tong time!) and cook for another 5. Then repeat with the second batch. Or eat the first batch while the second batch cooks. No judgment.
Step 5: Serve and Enjoy
Pile ‘em up on a plate. Sprinkle more salt if you’re feeling wild. Serve them hot because cold fries are a crime.
Storage Options:
I’m gonna be honest… leftovers rarely happen. But if they do?
- Pop ‘em in an airtight container.
- They’ll keep in the fridge for 2-3 days.
- Reheat them in the
air fryer at 375°F for 5-ish minutes to bring back the crisp. Microwave? Don’t do it unless you like limp potatoes. (Again, no judgment. Maybe.)
Variations and Substitutions:
Switch it up! Here’s how:
- Parmesan Garlic Wedges: Toss with garlic powder and Parmesan after cooking. Yes, they’re as good as they sound.
- Spicy Cajun Wedges: Swap the chili powder for Cajun seasoning. Bring a fire extinguisher if you’re heavy-handed.
- Sweet Potato Wedges: They cook faster, but they’re so worth it. Keep an eye on them!
- Herb Overload: Fresh rosemary or thyme? Toss it on. You’ll feel very fancy.
What to Serve with Air Fryer Potato Wedges?
These wedges are super versatile. Pair ‘em with:
- Burgers: Obvious, but still a classic.
- Grilled Chicken: If you’re feeling responsible.
- Steak: If you’re feeling really fancy.
- Salads: Because balance.
- All the dips: Ketchup, ranch, spicy mayo, honey mustard… heck, all of them!
Frequently Asked Questions:
Do I have to soak the potatoes first?
Nope! That’s the magic of the
Can I make these ahead of time?
You bet. Slice and season them, then pop them in the fridge until you’re ready to cook. Just don’t wait too long or they’ll brown.
Can I double the recipe?
Absolutely. Just don’t cram them all in the basket at once or you’ll end up with steamed wedges. Crispy is the goal, remember?
So there you have it. My go-to Air Fryer Potato Wedges recipe. Crispy, golden, and way easier than you thought, right? I know you’re gonna love these. And if you try them? Tell me! Tag me in your pics or drop a comment. I wanna see your wedge game.
Now go grab those potatoes and make magic happen.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Air Fryer Potato Wedges
Ingredients
- 2 medium russet potatoes washed and dried
- 1½ tablespoons olive oil
- ½ teaspoon ground paprika
- ½ teaspoon dried parsley flakes
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
Preheat the Air Fryer:
- Set the air fryer to 400°F (200°C) and allow it to preheat while you prepare the potatoes.
Prepare the Potatoes:
- Slice each russet potato in half lengthwise. Cut each half again lengthwise, and then divide each section once more lengthwise. This process should yield approximately 16 uniform wedges in total.
Season the Potato Wedges:
- In a large mixing bowl, combine the potato wedges with olive oil, ground paprika, dried parsley flakes, chili powder, sea salt, and ground black pepper. Toss thoroughly to ensure all wedges are evenly coated.
Arrange in the Air Fryer Basket:
- Place half of the seasoned wedges in a single layer within the air fryer basket. It is important to avoid overcrowding to ensure even cooking.
Cook the Wedges:
- Cook the potato wedges for 10 minutes. At the halfway mark, carefully turn each wedge using tongs to promote uniform browning. Continue cooking for an additional 5 minutes, or until golden and crisp.
Repeat the Cooking Process:
- Remove the cooked wedges from the basket and set aside. Repeat the same process with the remaining batch.
Serve:
- Once all the wedges are cooked, serve them warm as a side dish or appetizer. They pair wonderfully with dips such as ketchup, ranch dressing, or garlic aioli.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
