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Crispy Air Fryer Potato Wedges

These crispy potato wedges offer a delightful crunch with a fluffy interior, enhanced by a blend of seasonings, all made effortlessly in the air fryer.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Potato Wedges Ingredients
  • 2 lbs Russet Potatoes Ideal for achieving fluffy interiors and crisp exteriors.
  • 4 tablespoons Olive Oil Promotes even browning and crispiness.
  • 1 tablespoon Cornstarch The secret weapon for extra crispy wedges.
  • 1 teaspoon Paprika Adds a smoky sweetness and a beautiful color.
  • 1 teaspoon Garlic Powder Infuses the wedges with an irresistible savory aroma.
  • 1 teaspoon Onion Powder Enhances the umami flavor of the seasoning blend.
  • 1 teaspoon Dried Oregano Adds a herbaceous note.
  • 1.5 teaspoons Salt Essential for flavor and drawing out moisture.
  • 0.5 teaspoon Black Pepper Adds a touch of spice and depth.
  • 0.25 teaspoon Cayenne Pepper Optional: For a hint of heat.
  • Fresh Parsley Optional: For garnish, adds freshness and color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper.
  3. Rinse the russet potatoes thoroughly under cold water and pat them dry.
  4. Cut the potatoes in half lengthwise and slice each half into quarters to form wedges.
  5. For extra crispiness, soak the wedges in cold water for at least 30 minutes to an hour, then drain and pat dry.
  6. Mix the dried potato wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper in a bowl.
  7. Spread the seasoned wedges in a single layer on the baking sheet.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, checking for doneness after 25 minutes.

Notes

Ensure potato wedges are completely dry before tossing with oil and seasonings for better crisping. You can experiment with seasonings to suit your taste.