Print

Ultimate Crispy Air Fryer Potato Wedges

Close-up of perfectly cooked, crispy air fryer potato wedges piled on a white plate, showing a fluffy interior.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve restaurant-style, shatteringly crispy potato wedges with fluffy centers using your air fryer. This easy recipe guarantees crunch without deep-frying.

Ingredients

Scale
  • 2 large Russet potatoes (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Wash and dry the potatoes completely. Cut each potato lengthwise into 8 wedges.
  2. Place the cut wedges into a large bowl and cover completely with cold water. Let them soak for at least 30 minutes. This step removes excess starch for maximum crispiness.
  3. Drain the potatoes completely and pat them very dry using paper towels. Remove as much surface moisture as possible.
  4. In the same bowl, toss the dry wedges with olive oil until lightly coated.
  5. In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle this seasoning blend over the oiled wedges and toss to coat evenly.
  6. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  7. Place the seasoned wedges in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding, as this prevents crisping.
  8. Air fry for 15 to 20 minutes, shaking the basket vigorously every 5 minutes, until the wedges are golden brown and shatteringly crisp.
  9. Serve immediately as a healthy potato recipe or game day snack.

Notes

  • For an extra layer of flavor, toss the cooked wedges with 1 teaspoon of garlic powder and 1 tablespoon of grated Parmesan cheese immediately after air frying for Garlic Parmesan Potato Wedges.
  • Do not skip the soaking step; it is key to achieving a fluffy inside and crispy outside.
  • For thick-cut air fryer potatoes, ensure they are spaced out in the basket for even cooking.

Nutrition