Air Fryer Potato Wedges
You'll love these air fryer potato wedges! They're flavorful, crisp, and delicious (and they're easy to make).
Servings: 4 servings
Ingredients
- 2 medium-sized russet potatoes (7 to 8 oz. each)
- 2 tablespoons olive oil (canola or vegetable oil is fine, too)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more to taste
Instructions
- Scrub potatoes well. Cut in half lengthwise and then slice into wedges about ½ -inch thick (10 to 12 wedges per potato). Place in cold or ice water and soak for at least 30 minutes, up to overnight.
- When you're ready to cook the potatoes, drain and dry the wedges well with paper towels or a lint-free kitchen towel.
- In a large bowl, combine oil, paprika, garlic powder, onion powder, salt, and pepper. Add potatoes and toss until all potatoes are coated well with seasonings.
- Arrange potatoes to air fryer basket; cook at 380ºF for 10 minutes. Shake basket or flip fries carefully with tongs; cook wedges for 10 to 15 more minutes or until crispy and browned.
- Serve immediately, with an extra sprinkle of coarse salt if desired.
Notes
- If desired, substitute 1 tablespoon of my all purpose seasoning for the paprika, garlic powder, onion powder, salt and pepper.
- Air fried potatoes can be refrigerated for 3 to 4 days or frozen for up to a month. For best results, reheat in the air fryer for a few minutes until warm and crisp.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 455mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
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