Description
Crispy Air Fryer Potato Wedges (with Optional Parmesan & Rosemary)
Perfectly crisp on the outside, fluffy on the inside—air fryer magic in just 35 minutes.
Ingredients
For the Wedges:
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4 medium russet potatoes, scrubbed (skins on)
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3 tbsp olive oil (or avocado oil)
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1 tsp paprika
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1 tsp dried parsley flakes
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1 tsp chili powder (or ¼ tsp cayenne for heat)
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1 tsp sea salt
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¼ tsp black pepper
Optional Parmesan & Herb Twist:
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¼ cup grated Parmesan
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1 tbsp fresh chopped rosemary
Instructions
1. Prep the Potatoes:
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Cut each potato in half lengthwise, then slice each half into 4 wedges (8 wedges per potato).
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Optional: soak in cold water for 15 min to remove excess starch.
2. Dry & Season:
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Drain and pat the wedges completely dry.
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Toss with olive oil, paprika, parsley, chili powder, salt, and pepper until evenly coated.
3. Preheat & Arrange:
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Preheat air fryer to 400°F (200°C).
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Arrange wedges in a single layer in the basket. Cook in batches if necessary.
4. Air Fry to Perfection:
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Cook 28–30 minutes, shaking the basket or flipping halfway through. Wedges should be golden brown and crispy on the outside.
5. Optional Parmesan & Rosemary:
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Toss wedges immediately with Parmesan and rosemary while hot for a cheesy, aromatic upgrade.
6. Serve:
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Serve hot with your favorite dips like garlic aioli, ranch, or spicy mayo.
Notes
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Crispiness is key: Dry wedges thoroughly and don’t overcrowd the air fryer.
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Potato options: Yukon Golds work too, slightly shorter cook time.
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Flavor variations:
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Loaded Nacho Wedges: cheddar, bacon, jalapeños, sour cream
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Lemon-Herb: Italian seasoning + lemon zest
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Salt & Vinegar: soak in malt vinegar for 30 min, then air fry
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Everything Bagel: toss with everything bagel seasoning
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Sweet Potato: swap russets for sweet potatoes, add a pinch of cinnamon
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Nutrition
- Calories: 160 kcal per bite
- Fat: 5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g