Pin
Air fryer potato wedges come out super crunchy every time and make a super quick snack that's always a hit. The outside browns up just right, but the inside stays soft and fluffy. No need for deep frying or long waits with the oven. Plus, clean-up's a snap, so you can relax after.
I lean on these wedges whenever weeknights get hectic, especially with a group of hungry kids showing up out of nowhere.
Tasty Ingredients
- Russet potatoes: Go for firm potatoes with smooth skin—they crisp up best and keep the inside soft
- Olive oil: Makes everything golden and adds depth Extra virgin is awesome if you have it handy
- Salt: Turns up the potato's natural flavors Use a fine salt so it spreads around nicely
- Ground black pepper: Gives a touch of heat Use it freshly ground for max taste
- Garlic powder: Adds a punchy, savory flavor Try to use freshly bought for the best kick
Easy How-To Guide
- Dive In and Serve:
- Move your hot wedges onto a plate and dig in right away They're so good solo, but any sauce you love will make them even better
- Cook Up Those Wedges:
- Pop the wedges into the fryer basket in a single layer don't crowd them Air fry at four hundred degrees for fifteen minutes Flip or shake them halfway so all sides get that amazing golden crunch
- Power Up the Air Fryer:
- Crank your air fryer to four hundred degrees Fahrenheit (or about two hundred four Celsius) Let it heat up for three to five minutes so it’s good and hot for crisping
- Flip and Flavor the Wedges:
- Throw potato wedges in a big bowl and shake in garlic powder, pepper, and salt Get everything mixed so every edge is covered Drizzle over olive oil and toss again so all pieces get a light coat
- Slice and Dry the Potatoes:
- Wash and scrub potatoes to ditch any grime then dry off with paper towels Cut lengthwise into even wedges for cooking that’s even Give them another quick pat down because less moisture means better crunch
Pin
I always turn to potatoes when I want something cozy. Sharing a big bowl of them with friends on movie night can't be beat. Now my kid always wants to help toss them with spices—it's our new thing to do together.
Storing Leftovers
Tuck extra wedges away in an airtight container and chill for up to five days. They're the best fix for quick hunger, and blasting them in the air fryer makes them crunchy all over again.
Swaps for Ingredients
Want a creamier wedge? Use Yukon gold potatoes. Boost flavor with a dash of smoked paprika, a sprinkle of parsley, or a little cayenne. If you're out of olive oil, swap in avocado or canola oil—anything neutral works here.
Pin
Topping Ideas
Pair these up with chicken, burgers, or pile on cheese and scallions for a big plate of loaded wedges. They're so snackable, everybody just grabs them by the handful.
Recipe FAQs
- → Should I pat the potatoes dry before tossing them in the air fryer?
When you dry your cut potatoes, you get rid of the water. That way, the wedges end up brown and crisp instead of mushy or soggy.
- → Any tricks for getting the wedges really crispy?
Try poking tiny holes in the wedges, stick to just a bit of oil, keep them spaced out, and give the basket a shake while they cook. These all help them crisp up nicely.
- → Which sauces go best on the side?
Ketchup, garlicky aioli, a little spicy mayo, or some herby sour cream are all awesome for dunking your wedges.
- → How do I keep the leftover wedges from getting soggy?
After they cool off, store them in a sealed container in the fridge. They'll be fine for about five days.
- → Can I make leftover wedges crispy again in the air fryer?
For sure—just pop them back in at 400°F or 204°C for a couple of minutes till they're hot and that crisp comes back.