Crispy Air Wedges (Print Version)
Crunchy potato wedges get tossed with garlicky salt and olive oil, all cooked in the air fryer for a snack or side everyone wants.
# Ingredients:
→ Potato Wedges
01 -
4 medium russet potatoes
02 -
1 teaspoon salt
03 -
1 teaspoon garlic powder
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2 tablespoons olive oil
05 -
0.5 teaspoon black pepper, ground
# Steps:
01 -
Move your hot potato wedges to a plate and dig in right away if you want. Dip into sauce if you like or eat as a quick side.
02 -
Toss the wedges in your air fryer basket. Spread them out so nothing sits on top of each other. Set to 204°C and let them cook for 15 minutes, flipping them once about halfway, until they're crunchy, golden, and easy to poke with a fork.
03 -
Turn your air fryer to 204°C and let it run for about 3–5 minutes before adding anything inside.
04 -
Toss potato slices with salt, garlic powder, and pepper in a big bowl. Pour in the olive oil, then mix until every wedge is nice and slippery with oil and spices.
05 -
Wash those potatoes well under cold water so they’re clean. Dry completely with paper towels. Slice each one into wedges—cut lengthwise and try to keep them similar in size. Blot the pieces again if they look wet.
# Notes:
01 -
Getting the wedges super dry before seasoning makes them extra crispy.
02 -
Stick leftovers in a sealed container and keep in the fridge for up to 5 days.
03 -
Warm leftovers in your air fryer at 204°C a couple minutes to make them crunchy again.