These easy-to-make Air Fryer Potato Wedges are seasoned with a simple spice blend and are air-fried until fluffy in the middle and crispy on the outside.
1-2tablespoonfinely chopped fresh parsley for garnish
Instructions
Preheat the air fryer to 380°F for 2 minutes. Cut each potato lengthwise in half, then cut each half into 4-5 wedges, each wedge about ½-inch thick. Soak the potato wedges in ice-cold water for 20-30 minutes. Drain and wipe-dry the potato wedges.
In a large mixing bowl, toss potato wedges with 1 tablespoon oil and spices, until coated well.
Place the wedges in a single layer inside the air fryer basket. Depending on your air fryer size, you may have to cook these in multiple batches. Cook at 380°F for 10 minutes, turning the wedges halfway through.
Transfer the partially cooked potato wedges in the same mixing bowl and toss them with the remaining 1 tablespoon oil. If using parmesan cheese, add that as well.
Spread them back in a single layer in the fryer basket and cook for another 10 minutes, until cooked through and crisp on the outside.
Garnish with parsley and enjoy with your favorite dipping sauce.
Video
Notes
Potato type: I recommend using Russet potatoes for the best results.
Wedge size: when you're cutting your potato wedges, try to make them as similar in size as possible so they cook fully and evenly.
Potato prep: don't forget to soak the potatoes in cold water before you season them. This helps draw out the excess starch so they can get nice and crispy in the air fryer.
Drying the potatoes: be sure to pat dry the potatoes thoroughly after you soak them to remove excess moisture. If they're too wet, they will steam rather than crisp up.
Seasonings: feel free to get creative with seasonings! Spice it up with cayenne pepper, toss them with ranch mix, swap in Italian seasoning, etc.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.