Crispy Potato Wedges is made with russet potatoes, olive oil, garlic powder, smoked paprika; air fry at 400°F for 25 minutes to serve 4. 240 calories per serving.
Ingredients
Equipment
Steps
- 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.
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 Air Fry This?
- ⏱️Ready in 25 minutes vs ~40 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 240 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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Frequently Asked Questions
Cook Crispy Potato Wedges at 400°F for 25 minutes. 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.
You need: 4 large russet potatoes, cut into wedges, 2 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne (optional), Ketchup, Garlic aioli, Ranch. This recipe serves 4 with 240 calories per serving.
Crispy Potato Wedges takes 25 minutes total at 400°F. Season with extra salt immediately. Serve with ketchup, aioli, or ranch.
This recipe is rated Easy. It serves 4 and takes just 25 minutes at 400°F.
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