Air Fryer Potato Wedges Recipe

Russet potatoes: These are the best choice for making potato wedges due to their starchy texture, which helps them become crispy on the outside and fluffy on the inside.

Olive oil: This helps to coat the potatoes and ensures they crisp up nicely in the air fryer.

Garlic powder: Adds a savory depth of flavor to the wedges.

Paprika: Provides a smoky, slightly sweet flavor that complements the potatoes perfectly.

Salt: Enhances the overall flavor of the potato wedges.

Black pepper: Adds a bit of heat and complexity to the seasoning mix.

When preparing potato wedges for the air fryer, it's crucial to ensure they are cut uniformly. This ensures even cooking and prevents some pieces from becoming overcooked while others remain underdone. Soak the potato wedges in cold water for at least 30 minutes before seasoning. This step removes excess starch, which helps achieve a crispier texture. After soaking, pat the potatoes dry thoroughly with a clean kitchen towel to ensure the olive oil and seasonings adhere properly.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, while still providing a similar texture when air-fried.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the taste of the potato wedges.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, which can make the wedges more flavorful.

• salt - Substitute with sea salt: Sea salt can offer a slightly different texture and a more nuanced flavor compared to regular table salt.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different kind of heat to the dish.

• Allow the potato wedges to cool completely before storing. This helps to prevent condensation, which can make them soggy.
• Place the cooled potato wedges in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the air fryer at 375°F (190°C) for 3-5 minutes to regain their crispiness.
• For freezing, arrange the cooled potato wedges on a baking sheet in a single layer. Freeze them for about 1-2 hours until they are solid.
• Transfer the frozen potato wedges to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• When ready to eat, reheat the frozen potato wedges directly in the air fryer at 400°F (200°C) for 10-15 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Preheat your air fryer to 350°F (175°C). Place the leftover potato wedges in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Use an oven by preheating it to 375°F (190°C). Spread the potato wedges on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they regain their crispiness.

• If you prefer the microwave, place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through. Note that this method may not retain the original crispiness.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Air fryer: A countertop appliance that cooks food by circulating hot air around it, perfect for making crispy potato wedges without deep frying.

• Mixing bowl: A large bowl used to combine the potato wedges with olive oil and seasonings, ensuring they are evenly coated.

• Tongs: Handy for tossing the potato wedges in the mixing bowl and for shaking the basket halfway through cooking.

• Measuring spoons: Essential for accurately measuring the olive oil, garlic powder, paprika, salt, and black pepper.

• Cutting board: A sturdy surface for safely cutting the potatoes into wedges.

• Chef's knife: A sharp knife used to cut the potatoes into even wedges.

• Serving plate: A plate to serve the golden brown and crispy potato wedges immediately after cooking.

Pre-cut potatoes: Cut the potatoes into wedges ahead of time and store them in water in the fridge to prevent browning.

Use a large bowl: Toss the potato wedges in a large bowl to ensure even coating with olive oil and spices.

Batch cooking: If you have a smaller air fryer, cook the wedges in batches to ensure they cook evenly and become crispy.

Preheat the air fryer: Always preheat your air fryer to save cooking time and ensure the wedges start cooking immediately.

Shake halfway: Shake the air fryer basket halfway through cooking to ensure even browning and crispiness.