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Air Fryer Potato Wedges Recipe

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Crispy and flavorful Air Fryer Potato Wedges made from russet potatoes, seasoned with a blend of herbs and spices, and cooked to golden perfection using an air fryer for a healthier alternative to traditional frying.

Ingredients

Potato Wedges

  • 2 large russet potatoes (about 1-1/4 pounds total)
  • 1 to 1-1/2 tablespoons olive oil (regular, not extra virgin)

Seasonings

  • 1 teaspoon dried parsley flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic powder
  • 1/4 teaspoon freshly-ground black pepper

For Serving (Optional)

  • Chopped fresh parsley
  • Flaked sea salt

Instructions

  1. Prep the Potatoes: Wash the potatoes and gently scrub them with a brush to remove any dirt without peeling. Cut each potato lengthwise into 8 uniform wedges.
  2. Soak the Wedges: Place the wedges in a large bowl and cover with cold water by about an inch. Soak for 30 minutes to remove excess starch for crispiness.
  3. Dry the Potatoes: Drain and rinse the wedges with fresh water. Pat each wedge completely dry with a clean kitchen towel or paper towels, also drying the bowl.
  4. Season the Wedges: Return dry wedges to the bowl and drizzle with 1 to 1-1/2 tablespoons olive oil to coat evenly. In a separate bowl, combine dried parsley flakes, kosher salt, paprika, onion powder, granulated garlic powder, and black pepper. Sprinkle seasoning over wedges and toss thoroughly using a spatula or hands.
  5. Air Fry the Wedges (Option 1 - Single Stage): Preheat air fryer to 400°F. Arrange wedges in a single layer, cut side down. Cook for 15 minutes, turning halfway, until wedges are golden and crispy.
  6. Air Fry the Wedges (Option 2 - Double Stage): Preheat air fryer to 325°F. Arrange wedges single layer, skin side down. Cook 12 minutes. Increase temperature to 400°F, shake basket, redistribute wedges evenly. Cook additional 10-12 minutes until golden and crispy.
  7. Serve: Remove wedges from air fryer, sprinkle with flaked sea salt and chopped fresh parsley if desired. Serve hot with dipping sauces of choice.

Notes

  • Soaking the potatoes removes excess starch for crisper wedges.
  • Patting the potatoes dry is essential to achieve a crispy texture.
  • You can choose between a faster one-stage cooking or two-stage cooking for fluffier centers.
  • Flaked sea salt and fresh parsley add a nice finishing touch but are optional.
  • Use regular olive oil instead of extra virgin for better high-heat cooking performance.

Find it online: https://simpleplatter.com/air-fryer-potato-wedges-recipe/