These potato wedges are our favorite air-fried potato recipe; we enjoy air-frying potatoes. In comparison to deep frying, they have fewer calories and become crispier than when baked. They can be seasoned in a plethora of ways and go well with practically any main course.
Reasons to adore this recipe
- This recipe is foolproof for consistently producing crispy potato wedges. We adore the air fryer for numerous reasons, including this one.
- Less calories than frying - To make potato wedges this crispy, you would typically need to fry them. Even so, the air fryer uses a lot less oil to achieve it.
- Different possibilities for seasoning - We seasoned these wedges with Italian herbs and a little garlic, but you can substitute your preferred spice mix.
- It's such a versatile side dish that you can serve it with so many different things.
HOW TO WEDGE-CUT POTATOES
Start by slicing the potatoes lengthwise to create the traditional wedge form. Then, place the halves flat side up and cut them once more lengthwise.
When you're done, cut them lengthwise a final time to create the ideal wedges.
WHY DO POTATOES NEED TO BE SOAKED IN WATER PRIOR TO AIR FRYING?
The goal of this stage is to produce the crispiest wedges of potato for air frying. You absolutely shouldn't skip it, even if you're tight for time!
Potatoes will release starch at high temperatures, forming a coating on the outside. The wedges might not crisp up as a result of this acting as a barrier between them and the hot air of the air fryer.
We may remove some of that extra starch from the potatoes before cooking them by soaking the wedges in an ice bath.
In this manner, the hot air will be able to sufficiently reach the wedges' exteriors and provide us with the satisfying crunch we all love!
Other Variations for Wedges
My go-to is this straightforward garlic Parmesan with a smoky paprika mixture. It's both simple and excellent.
However, you might experiment with using Old Bay, Italian spice, cumin, lemon pepper, or anything else that sounds delicious if you want to change up your taste profile.
Not having access to any russet potatoes? Red or Yukon gold potatoes will also work well in this recipe.
Want to make the crispiness even better? Before putting the wedges in the air fryer, try dusting them with some cornstarch. The potatoes will develop a very thin crust as a result, making every bite incredibly crispy.
Do you feel like some extra cheese? Add even more Parmesan, or feel free to substitute your favorite kind of other shredded cheese!
Potato Air Fryer Recipe
PREP TIME: 40 minutes
COOK TIME: 15 minutes
TOTAL TIME: 55 minutes
- 4 potatoes, russet
- Olive oil, 1 tbsp
- Garlic powder, 2 teaspoons
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon of smoked paprika
- 1/4 cup grated parmesan cheese
- 1 tsp. of fresh parsley, optional
- Wash your potatoes properly. Cut wedges out of them. Do this by first cutting them lengthwise, laying them on their flat side, and then cutting them again lengthwise.
- Put the potatoes in a big basin, add water to cover them, and then add ice on top. Give them a 30-minute soak in the icy water.
- The wedges should be taken out of the ice bath and dried with paper towels. Put them back in a bowl and season them with salt, pepper, paprika, garlic powder, and olive oil.
- Place the seasoned wedges in the basket of the air fryer and preheat it to 400 degrees. Cook for 15 minutes, regularly flipping them every 5 minutes or so.
- Remove the wedges after they have reached the appropriate crispiness, combine them with the parmesan, and top with fresh parsley.
- Serve them with the dipping sauce of your choice.
Cooking Hints & Notes
- Russet potatoes are the greatest choice for the best results, in my opinion.
- Size of wedges: To ensure that your potato wedges cook thoroughly and uniformly, attempt to cut them as similarly as you can.
- Remember to soak the potatoes in cold water before seasoning them when preparing potatoes. In order for them to cook in the air fryer to a lovely, crisp texture, this helps pull out the extra starch.
- Drying the potatoes: To remove extra moisture, pat the potatoes dry completely after soaking. They won't crisp up if they're too wet; instead, they'll steam.
- Seasonings: Use your imagination while choosing seasonings! Cayenne pepper can be added to spice it up, ranch dressing can be substituted, Italian seasoning, etc.
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