Air Fryer Potato Wedges Recipe

Potatoes: The main ingredient, cut into wedges for even cooking.

Olive oil: Helps to crisp up the wedges and adds a rich flavor.

Garlic powder: Adds a savory, aromatic touch to the wedges.

Paprika: Gives a smoky, slightly sweet flavor and a beautiful color.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and depth to the seasoning.

To achieve perfectly crispy potato wedges in the air fryer, make sure to soak the potato wedges in cold water for at least 30 minutes before cooking. This helps to remove excess starch, resulting in a crispier texture. After soaking, be sure to pat the wedges dry thoroughly with a clean kitchen towel to ensure they crisp up nicely in the air fryer.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding variety to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a great alternative for air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor, adding depth to the seasoning.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity, enhancing the overall flavor profile.

• salt - Substitute with sea salt: Sea salt can offer a slightly different texture and a more complex mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor that can add a subtle heat without overpowering the dish.

• Allow the potato wedges to cool completely before storing. This helps to prevent condensation, which can make them soggy.

• Transfer the cooled potato wedges to an airtight container or a resealable plastic bag. If using a container, line it with a paper towel to absorb any excess moisture.

• Store the container or bag in the refrigerator. The potato wedges will keep well for up to 3-4 days.

• To reheat, preheat your air fryer to 375°F (190°C). Place the potato wedges in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy again.

• For freezing, spread the cooled potato wedges on a baking sheet in a single layer. Place the baking sheet in the freezer and freeze until the potato wedges are solid, about 1-2 hours.

• Once frozen, transfer the potato wedges to a resealable freezer bag or an airtight container. Label the bag or container with the date.

• The potato wedges can be stored in the freezer for up to 3 months.

• To reheat from frozen, preheat your air fryer to 400°F (200°C). Place the frozen potato wedges in the basket in a single layer and cook for 15-20 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Preheat your air fryer to 350°F (175°C). Place the potato wedges in the basket in a single layer. Reheat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method will help retain their crispy texture.

• If you prefer using an oven, preheat it to 375°F (190°C). Spread the potato wedges on a baking sheet lined with parchment paper. Bake for 10-15 minutes, turning them halfway through. This will help them regain their golden brown exterior.

• For a quick microwave option, place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes. Note that this method may not keep them as crispy as the air fryer or oven.

• If you have a stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for 3-5 minutes, turning occasionally until they are heated through and crispy.

• For a toaster oven, preheat to 375°F (190°C). Place the potato wedges on the toaster oven tray in a single layer. Reheat for 5-7 minutes, flipping them halfway through to ensure even reheating.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for making crispy potato wedges without deep frying.

• Large bowl: Used to toss the potato wedges with olive oil and seasonings to ensure they are evenly coated.

• Knife: Essential for cutting the potatoes into wedges.

• Cutting board: Provides a stable surface for cutting the potatoes safely.

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, salt, and black pepper accurately.

• Tongs: Handy for placing the potato wedges into the air fryer basket and for shaking the basket halfway through cooking.

• Serving plate: For serving the hot, crispy potato wedges once they are cooked.

• Dipping sauce bowl: To serve your favorite dipping sauce alongside the potato wedges.

Pre-cut potatoes: Cut the potatoes into wedges in advance and store them in water in the fridge to save time on prep.

Use pre-mixed spices: Prepare a batch of your favorite spice mix ahead of time to quickly season the potato wedges.

Batch cooking: Cook multiple batches of potato wedges and reheat them in the air fryer for a few minutes before serving.

Uniform size: Cut the potato wedges into uniform sizes to ensure even cooking and reduce the need for constant checking.