Crispy Potato Wedges
Crispy Potato Wedges are made with russet potatoes, olive oil, garlic powder, and smoked paprika; air fry at 400°F for 25 minutes until crispy-edged and fluffy inside.
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Method
- 1
Cut each potato into 8 even wedges. Soak in cold water for 20 minutes, then drain and pat bone-dry.
- 2
Toss with olive oil and all seasonings until evenly coated.
- 3
Arrange in a single layer, skin-side down. Air fry at 400°F for 20-25 minutes, flipping halfway.
- 4
They're done when deeply golden with crispy edges and a fork slides through easily.
- 5
Season with extra salt immediately. Serve with ketchup, aioli, or ranch.
Pro tip. The cold water soak removes surface starch for maximum crispiness. Cutting even wedges ensures they all finish at the same time — uneven cuts mean some burn while others are raw.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 240 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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