Crispy Air Fryer Potato Wedges
These air fryer potato wedges are golden and crispy on the outside, fluffy on the inside, and seasoned to perfection. They’re ready in just 30 minutes and make the perfect healthy snack, gluten-free side dish, or kid-approved appetizer.
Servings: 4 servings
Equipment
Ingredients
- 4 medium-sized russet potatoes skin on, scrubbed
- 2.5 tbsp olive oil
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- First, scrub your potatoes. Then, slice them into wedges. You can do this by slicing the potatoes in half horizontally (so you have 2 long halves), then slicing those in half, then those pieces in half, and so on.
- Place all of your potato wedges into a large bowl of water and let them soak for 10 minutes.
- Meanwhile, preheat your air fryer to 400 for a few minutes.
- Dry the potatoes using paper towels. Place them in another clean bowl and toss with the olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Place the potatoes in the air fryer basket and cook for 15 minutes, tossing every 5 minutes. You may need to cook the potato wedges in batches depending on the size of your air fryer.
- Serve with dipping sauce of choice and enjoy!
Notes
- Soaking is essential. Don’t skip the soak, this is the key to crispy air fryer potato wedges.
- Dry thoroughly. Water = steam, which prevents browning.
- Don’t overcrowd the basket. Cook in batches to allow airflow.
- Use a high-quality air fryer. I use the Ninja 4 Qt. If you’re regularly batch-cooking, go for a larger size.
Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 915mg | Fiber: 3g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 2mg