Air Fryer Potato Wedges
A healthy, ultra-crispy low-fat Potato Wedge recipe made in the Air Fryer.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Large Russet Potatoes
- 2 tablespoons Olive Oil (or avocado oil)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 tablespoon Dried Oregano
- 1 tablespoon Nutritional Yeast (or vegan Parmesan)
Instructions
- 1
Wash the potatoes under cold water, scrub the skin well to remove any dirt. Don't peel off the skin.
- 2
Cut each potato in half lengthwise and then cut into wedges. Watch my step-by-step pictures above for visual tips.
- 3
Place the potato wedges into a large mixing bowl, cover with cold water. Set aside for 10 minutes or until the water is cloudy and the potatoes release some starch.
- 4
Drain the potato wedges in a sieve over the sink, then pat dry the wedges into a clean kitchen towel or absorbent paper. The dryer they are, the crispier the wedges will be!
- 5
Place the potato wedges into a large bowl and toss with olive oil and all seasonings. I used my hands to evenly massage and rub each wedge with the seasonings.
- 6
Place the potato wedges in the air fryer basket, don’t exceed the maximum level of the basket - look at the limit on your basket or manufacturer booklet. For example, mine is an XXL Philips basket that fits 3 Russet Potatoes about 700g/25oz, as seen in the pictures above. If the whole batch can't fit in your basket, work in two batches.
- 7
Air fry at 400°F (200°C) for 35-40 minutes, shaking the basket every 8-10 minutes to make sure the wedges roast evenly on all sides. They are ready when the skin is crispy, golden and a fork goes through the wedge easily.