air fryer potato wedges

Here’s a simple, crispy Air Fryer Potato Wedges recipe. They’re fluffy inside, crunchy outside, and ready much faster than oven-baked.

Ingredients

• 2 medium russet or Yukon Gold potatoes (russets = crispier)

• 1 tbsp olive oil (or avocado oil)

• ½ tsp garlic powder

• ½ tsp paprika (smoked or sweet)

• ½ tsp salt

• ¼ tsp black pepper

• Optional: ¼ tsp onion powder, pinch of cayenne, or 1 tbsp Parmesan cheese

Instructions

1. Prep the potatoes — Scrub (peel if desired, but skin-on is crispier). Cut each potato in half lengthwise, then each half into 3–4 wedges. Aim for even thickness (about ½–¾ inch).

2. Remove excess starch (optional but helpful for crispiness) — Soak wedges in cold water for 15–30 minutes. Drain and pat completely dry with a towel.

3. Season — In a bowl, toss wedges with oil and all seasonings until evenly coated.

4. Preheat air fryer to 390°F (200°C) for 2–3 minutes.

5. Arrange in basket — Place wedges in a single layer, not touching too much (work in batches if needed).

6. Air fry — Cook for 10 minutes, then shake or flip. Cook another 8–10 minutes until golden brown and crispy on the edges.

7. Serve immediately — Sprinkle with extra salt or fresh parsley if desired. Great with ketchup, ranch, garlic aioli, or sriracha mayo.