Ingredients
3 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional: 2 tablespoons grated Parmesan, chopped fresh parsley for garnish
Instructions
Prep the Potatoes:
Wash and scrub the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3–4 wedges.
Soak (Optional for Extra Crispiness):
Soak wedges in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry.
Season:
In a large bowl, toss wedges with olive oil and all seasonings until evenly coated.
Preheat Air Fryer:
Preheat to 400°F (if your model requires preheating).
Cook:
Arrange wedges in a single layer in the air fryer basket. Cook at 400°F for 18–22 minutes, flipping halfway through, until golden brown and crispy.
Finish & Serve:
Sprinkle with Parmesan and parsley if desired. Serve immediately with your favorite dipping sauce.
Notes
Cooking Tips
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Dry thoroughly: Moisture prevents crisping. Pat wedges very dry before seasoning.
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Don’t overcrowd: Cook in batches if needed for maximum crispiness.
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Flip halfway: Ensures even browning on all sides.
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Use russet potatoes: They crisp better due to higher starch content.
Variations
Spicy Cajun Wedges – Add 1 teaspoon Cajun seasoning and a pinch of cayenne.
Garlic Parmesan – Toss hot wedges with melted butter, extra Parmesan, and fresh minced garlic.
Ranch Style – Add 1 teaspoon ranch seasoning mix before air frying.
Loaded Potato Wedges – Top with shredded cheddar, crispy bacon, and green onions after cooking. Air fry 1–2 more minutes to melt cheese.
Herb & Lemon – Finish with fresh rosemary and a squeeze of lemon juice for a bright twist.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g