Air Fryer Potato Wedges
Super easy Air Fryer Potato Wedges! 5 min prep. Crisp edges, fluffy, mashed potato-like centers, lightly herby flavor with paprika, garlic powder, and more. Way less oil than regular potato wedges! Great as an appetizer or a potato side dish.
Servings: 4 servings
Ingredients
Ingredients
- 2 medium russet potatoes
- 1 ½ tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- ¼ teaspoon chili powder
- Salt and pepper to taste*
Optional Toppings
- Fresh parsley chopped
- Parmesan
- Cajun seasoning for extra spice
- Garlic salt for Garlic Lovers
Instructions
- Wash and scrub clean potatoes. Slice in half, then place the flat half onto the cutting board. Cut into wedges lengthwise. Repeat for the other half. (see Optional Soaking in Notes)
- Toss wedges into a mixing bowl with olive oil, paprika, garlic powder, parsley, chili powder, salt or seasoning salt, and black pepper. Mix until very well coated.
- Preheat the air fryer to 400°F. Working in batches, add a single layer of spaced-out wedges to the air fryer. Bake for 10-12 minutes until crispy. No need to flip.
- Once all batches are complete, toss all potato wedges into the air fryer to re-heat for 2 minutes. Immediately sprinkle with salt and pepper to taste.
- You can stir and fold in optional toppings. Serve with dipping sauces and enjoy! Goes well with onion ring sauce, garlic aioli, and chipotle aioli.
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Notes
*I used 1/2 teaspoon salt, but you can use as much or as little as you'd like.
Optional Soaking: To remove starch for crispier wedges, soak in ice cold water for 30 minutes. Dry very well by tossing in a salad spinner, then dry the last wet bits with paper towels.