Air Fryer Potato Wedges
These quick and easy air fryer potato wedges are golden and crispy in 25 minutes or less! Serve them with a side of ketchup or aioli as a delicious side dish or appetizer.
Servings: 4 servings
Equipment
Ingredients
- 2 medium russet potatoes
- 1½ tablespoons olive oil
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon Italian Seasoning
- salt to taste
Instructions
- Prep. Preheat the air fryer to 400ºF.
- Wash the potatoes. Wash the potatoes until clean. Pat dry the potatoes to remove excess moisture.
- Cut the potato wedges. Cut each potato in half lengthwise. Then, cut each half into quarters. Cut each potato quarter in half lengthwise, so you end up with 16 potato wedges.
- Add seasonings. In a bowl, combine olive oil, paprika, Italian herbs, and salt. Add the potato wedges to the oil-spice mixture and toss to coat evenly.
- Air fry. Place the potato wedges in a single layer in the air fryer basket (cook in batches if necessary). Air-fry for 10 minutes, then flip the potatoes (using tongs or shaking the basket). Continue air-frying for an additional 10 minutes or until they reach your desired crispiness.
- Serve. Serve the potatoes warm with your favorite condiment.
Notes
- Soak the potato wedges in cold water for 30 minutes for extra crispy potatoes. Drain before seasoning.
- If you want to add the salt at the end over warm potatoes, I recommend fleur de sal or salt flakes (coarse salt or sea salt works well, too). Do not use table salt; it will bounce off the potatoes. Follow this method even with french fries.
- You can use Yukon gold potatoes, too, but they may need an extra few minutes to cook perfectly.
Nutrition
Serving: 4potato wedges | Calories: 48kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 0.3mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 127IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg
