Air Fryer Potato Wedges
Crispy outside and fluffy within, these air fryer potato wedges deliver big flavor with minimal oil and effort.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb russet potatoes, scrubbed and unpeeled
- 2 tbsp olive oil
- 1 tbsp cornstarch helps extra crispness
- 1 tsp garlic powder
- 1.25 tsp smoked paprika
- 0.5 tsp onion powder
- 0.75 tsp fine sea salt add more to taste after cooking
- 0.5 tsp black pepper freshly ground
- 1 tsp dried parsley
- 2 tbsp grated Parmesan cheese optional, for serving
Instructions
Preparation Steps
- Preheat the air fryer to 400°F for 5 minutes.
- Cut potatoes into even wedges, leaving the skins on.
- Rinse wedges under cold water, drain well, and pat completely dry.
- Toss wedges with olive oil in a large bowl.
- Sprinkle on cornstarch, garlic powder, smoked paprika, onion powder, salt, and pepper. Toss to coat evenly.
- Arrange wedges in a single layer in the basket, leaving space. Cook in batches if needed.
- Air fry for 12 minutes. Flip or shake, then cook 6–8 minutes more until crisp and tender.
- Transfer to a bowl, sprinkle with dried parsley and Parmesan, and season to taste. Serve hot.
Notes
Try a spicy version by adding 1/4 tsp cayenne. For loaded wedges, finish with chopped chives and a dollop of Greek yogurt. Leftovers reheat well in the air fryer at 360°F for 3–4 minutes.
This recipe is an original creation inspired by classic Air Fryer Potato Wedges flavors. All ingredient ratios and instructions are independently developed.