Air Fryer Potato Wedges Recipe

Russet potatoes: These are large, starchy potatoes that crisp up beautifully in the air fryer.

Olive oil: Helps to coat the potatoes and aids in achieving a crispy texture.

Garlic powder: Adds a savory, aromatic flavor to the wedges.

Paprika: Provides a mild smokiness and enhances the color of the wedges.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of heat and complexity to the seasoning mix.

To achieve perfectly crispy potato wedges in the air fryer, make sure to soak the potato wedges in cold water for at least 30 minutes before seasoning and cooking. This helps to remove excess starch, resulting in a crispier texture. After soaking, pat the potatoes dry with a clean kitchen towel to ensure they crisp up nicely in the air fryer.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different texture, making them a nutritious alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile, adding depth to the seasoning.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, which can enhance the overall flavor of the potato wedges.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different heat and can be a good alternative for those who prefer a less pungent pepper flavor.

• Allow the potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potato wedges to an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.

• Store the container or bag in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.

• For freezing, arrange the cooled potato wedges on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the potato wedges are frozen solid.

• Once frozen, transfer the potato wedges to a resealable freezer bag or an airtight container. Label the bag or container with the date.

• When ready to reheat, preheat the air fryer to 375°F (190°C). Place the frozen potato wedges in the air fryer basket in a single layer.

• Cook for 10-15 minutes, shaking the basket halfway through, until the potato wedges are heated through and crispy.

• Serve hot and enjoy your perfectly reheated potato wedges.

• Preheat your air fryer to 350°F (175°C). Place the leftover potato wedges in the basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy again.

• If you prefer using an oven, preheat it to 375°F (190°C). Spread the potato wedges on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are hot and crispy.

• For a quick microwave method, place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through. Note that this method might not retain the crispiness as well as the air fryer or oven.

• To use a skillet, heat a small amount of olive oil over medium heat. Add the potato wedges and cook for about 5-7 minutes, turning occasionally, until they are heated through and crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the potato wedges on the toaster oven tray in a single layer. Heat for 10-12 minutes, flipping halfway through, until they are warmed and crispy.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for making crispy potato wedges without deep frying.

• Mixing bowl: A large bowl used to combine the potato wedges with olive oil and seasonings evenly.

• Knife: A sharp tool used to cut the russet potatoes into wedges.

• Cutting board: A flat surface on which the potatoes are cut into wedges.

• Measuring spoons: Tools used to measure out the garlic powder, paprika, salt, and black pepper accurately.

• Tongs: A utensil used to toss the potato wedges in the mixing bowl and to handle them when placing them in the air fryer basket.

• Air fryer basket: The component of the air fryer where the potato wedges are placed in a single layer for cooking.

• Serving dish: A plate or bowl used to serve the hot and crispy potato wedges once they are cooked.

Pre-cut potatoes: Slice the potatoes ahead of time and store them in water in the fridge to prevent browning.

Use a large bowl: Toss the potato wedges with olive oil and spices in a large bowl to ensure even coating.

Batch cooking: If you have a small air fryer, cook the potato wedges in batches to ensure they cook evenly and become crispy.

Pre-mix spices: Combine garlic powder, paprika, salt, and black pepper in a small container ahead of time for quick seasoning.