Air Fryer Potato Wedges Recipe

Russet potatoes: These are ideal for making wedges due to their starchy texture, which turns crispy on the outside and fluffy on the inside.

Olive oil: Helps to crisp up the potato wedges and adds a rich, fruity flavor.

Salt: Enhances the natural flavors of the potatoes and the other seasonings.

Garlic powder: Adds a savory, aromatic element to the seasoning mix.

Paprika: Provides a mild smokiness and a beautiful red hue to the potato wedges.

To achieve perfectly crispy potato wedges in the air fryer, make sure to soak the cut potatoes in cold water for at least 30 minutes before seasoning. This helps to remove excess starch, which can prevent the wedges from becoming as crispy as possible. After soaking, pat the potato wedges dry with a clean towel to ensure they crisp up nicely during cooking.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly healthier due to their higher vitamin content.

• russet potatoes - Substitute with red potatoes: Red potatoes have a creamier texture and hold their shape well, making them a good alternative.

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

• olive oil - Substitute with canola oil: Canola oil is a more budget-friendly option and also has a high smoke point.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the overall taste.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor to the potato wedges.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to the potato wedges.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor profile of the potato wedges.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity to the seasoning.

• Allow the potato wedges to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Transfer the cooled wedges to an airtight container or a resealable plastic bag. If stacking them, place a sheet of parchment paper between layers to avoid sticking.

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

• For freezing, arrange the cooled potato wedges in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the wedges are frozen solid.

• Once frozen, transfer the wedges to a resealable freezer bag or airtight container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

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

• Cook for 10-15 minutes, shaking the basket halfway through, until the wedges are heated through and crispy. Adjust the time as needed based on the thickness of the wedges.

• Serve the reheated potato wedges hot with your favorite dipping sauce, just like they were freshly made.

• Preheat your air fryer to 350°F (175°C). Place the leftover potato wedges in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain their crispy texture.

• Use an oven preheated to 375°F (190°C). Spread the potato wedges on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping them halfway through. This will help them regain their crispiness without drying out.

• For a quick fix, you can use a microwave. Place the potato wedges on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may make them slightly less crispy but is convenient for a fast reheat.

• If you have a toaster oven, preheat it to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Heat for 8-10 minutes, flipping halfway through to ensure they heat evenly and regain some crispiness.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the potato wedges in the skillet. Cook for 3-5 minutes, turning occasionally until they are heated through and crispy.

• Air fryer: This is the main appliance used to cook the potato wedges, ensuring they become crispy and golden brown with minimal oil.

• Cutting board: Provides a stable surface for safely cutting the potatoes into wedges.

• Chef's knife: Essential for slicing the potatoes into even wedges.

• Mixing bowl: Used to toss the potato wedges with olive oil and seasonings to ensure they are evenly coated.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, garlic powder, and paprika.

• Tongs: Handy for placing the potato wedges into the air fryer basket and for shaking the basket halfway through cooking.

• Serving plate: Used to serve the hot, crispy potato wedges once they are done cooking.

• Dish towel: Useful for drying the potatoes after washing them to ensure they crisp up well in the air fryer.

Preheat the air fryer: Start preheating the air fryer while you prepare the potato wedges to save time.

Use a mandoline slicer: Cut the potatoes quickly and evenly with a mandoline slicer for uniform cooking.

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

Pre-mix spices: Prepare the spice mix ahead of time and store it in a jar for quick seasoning.

Quick soak: Soak the potato wedges in cold water for 10 minutes to remove excess starch and speed up the cooking process.