Air Fryer Potato Wedges Recipe

Russet potatoes: These are the best type of potatoes for making wedges due to their high starch content, which helps them get crispy on the outside and fluffy on the inside.

Olive oil: This healthy fat helps the potato wedges crisp up and adds a rich flavor.

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

Paprika: Provides a mild, smoky flavor and enhances the color of the wedges.

Salt: Essential for seasoning and bringing out the natural flavors of the potatoes.

Black pepper: Adds a hint of heat and depth of flavor to the wedges.

When cutting the potatoes into wedges, try to ensure they are of uniform size. This helps them cook evenly in the air fryer. Additionally, soaking the potato wedges in cold water for about 30 minutes before seasoning can remove excess starch, resulting in crispier wedges. Make sure to pat them dry thoroughly before tossing them with olive oil and spices.

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

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery flavor and creamy texture, which can add a different dimension to your wedges.

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

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and also has a high smoke point suitable for air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile that can enhance the taste of the wedges.

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

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and a different spice profile, making the wedges more flavorful.

• paprika - Substitute with smoked paprika: Smoked paprika provides a smoky flavor that can add depth and complexity to the wedges.

• salt - Substitute with sea salt: Sea salt can offer a different texture and a slightly different mineral content, enhancing the flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a different texture, which can make the seasoning more noticeable.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different spice profile, making the wedges spicier.

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

• Transfer the cooled potato wedges to an airtight container or a resealable plastic bag. If you have a vacuum sealer, use it to remove as much air as possible for optimal freshness.

• For short-term storage, place the container or bag in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.

• If you plan to store them for a longer period, consider freezing. Lay the potato wedges in a single layer on a baking sheet lined with parchment paper. 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. This process is known as flash freezing.

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

• When ready to reheat, preheat your air fryer to 400°F (200°C). Place the frozen potato wedges in the basket in a single layer and cook for 10-15 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Alternatively, you can reheat the potato wedges in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until they are hot and crispy.

• 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.

• 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 10-12 minutes, flipping them halfway through. This will help them regain their crispiness without drying out.

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

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

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally until they are heated through 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 potatoes into wedge shapes.

• Cutting board: A flat surface on which you can safely cut the potatoes.

• Measuring spoons: Tools used to measure out the precise amounts of olive oil, garlic powder, paprika, salt, and black pepper.

• Tongs: Handy for shaking the basket halfway through cooking and for serving the hot potato wedges.

• Serving plate: A dish on which to serve the hot and crispy potato wedges.

Preheat while prepping: Start preheating the air fryer while you wash and cut the potatoes to save time.

Use a mandoline: A mandoline slicer can quickly and uniformly cut potato wedges.

Batch seasoning: Mix the olive oil and spices in a large bowl first, then toss in the potato wedges all at once.

Single layer cooking: Ensure the potato wedges are in a single layer in the air fryer basket for even cooking, reducing the need for extra batches.

Shake halfway: Shake the basket halfway through cooking to ensure even crispiness without needing to monitor constantly.