Crispy Air Fryer Potato Wedges
Golden-brown potato wedges with crispy exteriors and fluffy centers, seasoned with a bold blend of spices and herbs, prepared with minimal oil in the air fryer for a healthier version of this classic comfort food.
Ingredients
- 4 medium russet potatoes about 2 pounds, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon cornstarch the secret to extra crispiness!
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley chopped (for garnish, optional)
Instructions
- Cut the potatoes into wedges by slicing each potato in half lengthwise, then cutting each half into 3-4 wedges, depending on size. Try to keep them relatively uniform for even cooking.
- Soak the potato wedges in cold water for 15-30 minutes if time allows. This removes excess starch and helps them crisp up better. After soaking, drain thoroughly and pat completely dry with paper towels.
- Preheat your air fryer to 380°F (190°C) for about 3 minutes. This ensures the wedges start cooking immediately when added.
- In a large bowl, combine the dried potato wedges with cornstarch and toss until lightly coated. The cornstarch creates a micro-thin layer that becomes incredibly crispy.
- Add olive oil to the wedges and toss to coat evenly. Make sure every wedge has a light coating of oil.
- In a small bowl, mix all the seasonings together (garlic powder, smoked paprika, onion powder, oregano, thyme, cayenne, salt, and pepper), then sprinkle over the oiled potatoes and toss until evenly coated.
- Arrange the wedges in your air fryer basket in a single layer with some space between each piece. Work in batches if necessary—overcrowding will result in steaming rather than crisping.
- Cook for 10 minutes, then flip the wedges and cook for another 8-10 minutes until golden brown and crispy on all sides. Exact timing may vary depending on your air fryer model.
- Transfer the cooked wedges to a serving plate, sprinkle with chopped fresh parsley if desired, and serve immediately while hot and crispy.
Notes
- Russet potatoes work best for this recipe due to their starch content, which helps create that perfect crispy-outside, fluffy-inside texture.
- For extra flavor, try adding 2 tablespoons of grated Parmesan cheese to the seasoning mix.
- The soaking step can be skipped if you’re short on time, but it does make a noticeable difference in the final crispiness.
- These wedges are best eaten immediately, but can be reheated in the air fryer for 3-4 minutes at 350°F if needed.
- If you don’t have an air fryer, you can bake these in a conventional oven at 425°F for 30-35 minutes, flipping halfway through, though they won’t be quite as crispy.