Air Fryer Potato Wedges Recipe

Russet potatoes: These are starchy potatoes that become crispy on the outside and fluffy on the inside when cooked.

Olive oil: This helps to coat the potatoes and aids in achieving a crispy texture.

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

Paprika: Provides a mild smokiness and enhances the color of the wedges.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning mix.

When preparing potato wedges in the air fryer, ensure that the potatoes are cut into uniform sizes. This promotes even cooking and ensures that each wedge achieves the perfect balance of crispiness and tenderness. Additionally, soaking the potato wedges in cold water for about 30 minutes before seasoning can help remove excess starch, resulting in a crispier texture.

• 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 for wedges.

• 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.

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

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

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a different spice profile.

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

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different type of spiciness.

• Allow the potato wedges to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potato wedges to an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.
• Store the container or bag in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the potato wedges. Arrange them in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are firm.
• Once the potato wedges are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When ready to reheat, preheat your air fryer to 375°F (190°C). Place the frozen potato wedges in the air fryer basket in a single layer and cook for 5-7 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 375°F (190°C) for 10-15 minutes, or until they are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potato wedges in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, add an additional 2-3 minutes.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the potato wedges on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, flipping halfway through to ensure even reheating.
  4. Check for desired crispiness and heat.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the potato wedges in the skillet in a single layer.
  4. Cook for 5-7 minutes, turning occasionally until they are heated through and crispy.

• Microwave Method:

  1. Place the potato wedges on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes.
  4. Check for heat and crispiness; if needed, add an additional 30 seconds to 1 minute.

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

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

• Knife: Essential for cutting the russet potatoes into wedges.

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

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, salt, and black pepper accurately.

• Tongs: Handy for shaking the basket halfway through cooking and for removing the hot potato wedges from the air fryer.

• Serving plate: Used to serve the hot potato wedges once they are cooked.

• Dipping bowls: Perfect for holding your favorite dipping sauces to accompany the potato wedges.

Preheat while prepping: Preheat your air fryer while you cut and season the potatoes to save time.

Use a large bowl: Toss the potato wedges in a large bowl to ensure even coating with olive oil and spices.

Batch cooking: If your air fryer is small, cook in batches to ensure all wedges are crispy.

Shake halfway: Shake the basket halfway through cooking for even browning.

Serve immediately: Serve the potato wedges hot to enjoy their crispiness.