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Air Fryer Paprika Potato Wedges – Crispy, Smoky, and So Easy

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Russet potatoes (3 medium) or Yukon Golds
  • Olive oil (or avocado oil)
  • Paprika (sweet or smoked)
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Cornstarch (optional, for extra crispiness)
  • Fresh parsley (optional, for garnish)
  • Lemon wedges (optional, for serving)

Method
 

  1. Prep the potatoes: Scrub the potatoes and leave the skins on for texture. Cut each potato in half lengthwise, then into 3–4 wedges per half, depending on size. Aim for evenly sized wedges so they cook at the same pace.
  2. Soak for crispness: Place the wedges in a bowl of cold water and soak for 15–20 minutes. This helps remove excess starch and promotes a crisp exterior.
  3. Dry thoroughly: Drain and pat the wedges very dry with a clean towel. Moisture is the enemy of crispiness.
  4. Season: In a large bowl, toss the wedges with 1–2 tablespoons of oil. Mix 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. For extra crunch, add 1–2 teaspoons cornstarch. Sprinkle the mixture over the wedges and toss to coat evenly.
  5. Preheat the air fryer: Heat the air fryer to 400°F (200°C) for 3–5 minutes. A hot basket helps jump-start browning.
  6. Arrange and cook: Place wedges in a single layer in the basket. Avoid stacking for best results. Cook for 12–15 minutes, shaking or flipping halfway through, until the edges are deeply golden and the centers are tender.
  7. Batch if needed: If you have more wedges than fit in a single layer, cook in batches. Crowding leads to steaming, not crisping.
  8. Finish and serve: Taste and adjust salt if needed. Sprinkle with chopped parsley and a squeeze of lemon if you like. Serve hot with your favorite dipping sauces.