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Crispy Air Fryer Potato Wedges

Soaked russet wedges seasoned with garlic, smoked paprika and onion powder, air fried at 400°F until crisp outside and fluffy inside.
Print Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes cut into 3/4-inch wedges
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika or sweet paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme or rosemary optional
  • chopped parsley to finish

Equipment

  • Air fryer
  • Large bowl

Method
 

  1. Halve each potato lengthwise, then cut each half into 3 or 4 even wedges, about 3/4 inch at the widest point.
  2. Soak the wedges in cold water for 20 to 30 minutes. Drain and pat bone-dry.
  3. Toss with the oil, salt, pepper, garlic powder, paprika, onion powder and herbs.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes. Cook a single layer for 10 minutes, flip, then 8 to 12 minutes more until deep golden and fork-tender. Cook in two batches.
  5. Toss the hot wedges with a pinch more salt and the parsley.

Notes

Make ahead: air fry 12 minutes, cool and refrigerate up to 24 hours; re-crisp at 400°F for 6 to 8 minutes.
Parmesan version: sprinkle grated Parmesan over the wedges for the last 3 to 4 minutes.