Easy Air Fryer Potato Wedges
Easy Air Fryer Potato Wedges
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These Air Fryer Potato Wedges are seasoned with a bold, peppery kick and cooked to crispy perfection. Made with just 6 simple ingredients and a few minutes of prep, they’re a quick, budget-friendly, hassle-free side dish or snack.

INGREDIENTS

  • 1 pound russet potatoes (about 2 large potatoes) (450g)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • Grated parmesan to serve (optional)
  • Chopped parsley for garnish (optional)

DIRECTIONS

  1. Scrub the potatoes well (there is no need to peel the potato.)
  2. Cut the potatoes into wedges, by cutting each potato in half lengthwise. Cut each half lengthwise into quarters, or about 1-inch thick at the widest part.
  3. Soak the potato wedges in a large bowl of ice water for 10 minutes to remove the starch. Drain the potatoes, then return them to the bowl and refill with cold water. Mix with your hands to clean the potatoes and drain once more.
  4. Place the potatoes in a single layer on a lint-free tea towel or paper towels. Pat them very dry with another towel.
  5. Wipe the same bowl dry and add the potatoes to it. Drizzle the potatoes all over with olive oil and sprinkle with salt, garlic powder, pepper, and smoked paprika. Toss well to combine.
  6. Preheat the air fryer to 325°F.
  7. Place the potatoes in the basket in a single layer, skin side down, with a little bit of space in between each potato wedge. Cook for 12 minutes.
  8. Shake the basket to move the wedges around, then return them to a single layer. Increase the temperature to 400°F.
  9. Cook for 12 more minutes or until golden and crispy. Sprinkle with more salt and pepper to taste, then top with grated parmesan and parsley, to garnish. Serve immediately.

NOTES

  • If you’re short on time, you can skip the soak. Instead, rinse the wedges in a colander under running cold water for 30 seconds, pat them dry, and continue on with the recipe. Soaking will yield a crispier wedge, but the rinse does a good job in a pinch!
  • Scale to your needs. This recipe yields 4 fat, homemade potato wedges per person, which is enough for a side serving. If you want larger servings, I’d make 1.5 to 2 times the recipe, and cook in a few batches.
  • Get creative! Experiment with different seasonings and toppings to suit your taste! Here are a few of m
    • Loaded potato wedges – swap the parmesan for cheddar, then add a dollop of sour cream, a handful of bacon bits, and a scattering of green onions for a perfect game-day snack.
    • Cajun potato wedges – substitute your favorite Cajun seasoning brand for the homemade seasoning blend.
    • Cheesy potato wedges – add your favorite blend of melty cheeses like cheddar, gouda, mozzarella, or Colby jack on top of the crispy potatoes right when they come out of the air fryer. Serve with your favorite dipping sauce or beer cheese dip!

 

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