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Snacks

Crispy Potato Wedges

Name: Crispy Potato Wedges
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

4.6(4)

25 min

Time

400°F

Temp

240 cal

Cal

Serves

Ingredients

Wedges

4 large russet potatoes, cut into wedges

2 tbsp olive oil

1 tsp salt

Seasoning

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp black pepper

1/4 tsp cayenne (optional)

Dipping

Ketchup

Garlic aioli

Ranch

Equipment

Air Fryer Parchment Liners

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.

🎉

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