The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Crispy Air Fryer Potato Wedges – The Perfect Healthy Snack or Side Dish
There’s nothing quite like a batch of crispy, golden potato wedges fresh out of the air fryer. If you’ve been craving that crunchy outside and fluffy inside without all the excess oil, then this recipe is for you. Air Fryer Potato Wedges are quick, healthier than deep-fried versions, and make the perfect side dish for burgers, sandwiches, or even as a standalone snack.
The best part? You only need a few basic pantry ingredients and about 20 minutes to whip up these irresistible wedges. Whether you’re preparing a weeknight dinner, a movie-night snack, or a party appetizer, these wedges will never disappoint.
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Why You’ll Love This Recipe
- Crispy yet healthy – With just a little oil, you get the same crispiness as deep-fried wedges but with much fewer calories.
- Budget-friendly – Potatoes are one of the cheapest ingredients, making this recipe cost-effective and filling.
- Customizable – Add your favorite spices and herbs to match your taste.
- Kid-approved – Kids love these wedges with ketchup, ranch, or cheese dip.
- Quick & easy – No need to preheat the oven or deep fry—just season, air fry, and enjoy.
Air Fryer Potato Wedges
Restaurant-quality potato wedges with the perfect contrast of crispy, golden exterior and fluffy, tender interior. These herb-seasoned wedges are coated in a flavorful blend of rosemary, thyme, paprika, and garlic that creates an irresistible crust when air fried. Much healthier than deep-fried versions, these wedges deliver maximum flavor with minimal oil while maintaining that satisfying crunch that makes them the perfect side dish or snack.
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Equipment
Ingredients
- 4 large russet potatoes, washed and scrubbed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried rosemary, crushed
- ½ tsp dried thyme
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional, for heat
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Wash and scrub potatoes thoroughly, leaving the skin on for extra nutrition and texture. Pat completely dry with paper towels – removing excess moisture is key to achieving crispiness.
- Cut each potato in half lengthwise, then cut each half into 3-4 wedges depending on size. Aim for uniform wedges about 1 inch thick at the widest part for even cooking.
- Place cut wedges in a large bowl of cold water and soak for 15-20 minutes. This removes excess starch and helps achieve a fluffier interior and crispier exterior.
- Drain wedges thoroughly and pat completely dry with clean kitchen towels. The drier the potatoes, the better they’ll crisp up in the air fryer.
- In a large mixing bowl, combine olive oil, salt, garlic powder, paprika, crushed rosemary, thyme, onion powder, black pepper, and cayenne (if using). Whisk together to create a uniform seasoning blend.
- Add dried potato wedges to the seasoning mixture and toss thoroughly, ensuring each wedge is evenly coated with oil and spices. Let sit for 5 minutes to allow flavors to penetrate.
- Preheat air fryer to 380°F (193°C) for 5 minutes. Arrange seasoned wedges in a single layer in the air fryer basket, skin side down. Don’t overcrowd – cook in batches if necessary.
- Air fry for 12 minutes, then carefully flip each wedge and continue cooking for 10-13 more minutes until golden brown and crispy outside, testing for doneness with a fork.
- Remove wedges and let cool for 2-3 minutes to allow the exterior to fully crisp up. Garnish with fresh chopped parsley and serve immediately with your favorite dipping sauce.
Notes
🔹 Soaking potatoes in cold water removes starch and is crucial for achieving the perfect fluffy interior.
🔹 Russet potatoes work best due to their high starch content, but Yukon Gold can also be used for a creamier texture.
🔹 Don’t skip the drying step – moisture is the enemy of crispiness in air frying.
🔹 For extra crispy wedges, toss with 1 tablespoon of cornstarch along with the seasonings.
🔹 These wedges pair perfectly with ketchup, ranch dressing, garlic aioli, or spicy mayo.
🔹 Leftover wedges can be reheated in the air fryer for 3-4 minutes to restore crispiness.
Nutrition
Calories: 195kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 400mgPotassium: 720mgFiber: 4gSugar: 2gVitamin A: 8IUVitamin C: 25mgCalcium: 25mgIron: 2mg
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Serving Suggestions
Air fryer potato wedges are incredibly versatile. Here are some delicious ways to serve them:
- As a snack – Pair with ketchup, garlic aioli, or spicy sriracha mayo.
- With burgers – Skip the fries and enjoy wedges as your go-to side.
- Game-night platter – Serve with nacho cheese, salsa, or guacamole.
- Breakfast idea – Use them as a base for breakfast bowls topped with scrambled eggs, avocado, and hot sauce.
- Party platter – Sprinkle with parmesan cheese and fresh parsley for a gourmet touch.
Flavor Variations
- Garlic Parmesan – Toss wedges with garlic powder and grated parmesan after cooking.
- Spicy Cajun – Add Cajun seasoning or paprika for a smoky kick.
- Lemon Herb – Squeeze fresh lemon juice and sprinkle with oregano or thyme.
- Cheesy Loaded – Melt shredded cheese on top and finish with sour cream and chives.
Storage & Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the air fryer at 350°F (175°C) for 5 minutes until crispy again. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use sweet potatoes instead?
Yes! Sweet potatoes make an excellent alternative and cook in roughly the same time.
Do I need to peel the potatoes?
Not at all. Leaving the skin on adds extra fiber and crunch. Just wash them well before slicing.
What type of potato works best?
Russet potatoes give the crispiest texture, but Yukon Golds also work well for a creamier inside.
Can I make these wedges oil-free?
Yes, you can skip the oil completely. They’ll still cook through, but may be slightly less.
