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.
Equipment
- Large Mixing Bowl
- Sharp Knife
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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