Crispy Air fryer Potato Wedges
These potato wedges in air fryer are super crispy and delicious. Done with barely any oil, it is fantastic.
Servings 4
Calories 124kcal
Equipment
Ingredients
- 2 Russet Potatoes
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. pepper
- ¼ tsp. Italian seasoning
- ½ tsp. paprika
- ¼ tsp. cayenne
- 1 tsp. parsley optional
Instructions
- Cut each potato into half and then quarter horizontally. Then cut each large wedge into smaller wedges. Leave the skin on.
- It is important to dry your potato wedges well so that the seasonings adhere well and they also crisp up nicely.
- Mix the spices together. I have used ½ tsp. each of pepper, salt, garlic powder, paprika and ¼ tsp. each of cayenne and Italian seasoning. Add 1 tbsp. olive oil to the potato wedges and sprinkle spices. Toss well so that every wedge is coated.
- Preheat air fryer at 400F or 200C for 3 minutes. Place the seasoned wedges in the air fryer basket in one layer.
- Air fry at 400F or 200C for 15-18 minutes till the wedges get crispy outside and perfectly cooked inside.
- Take out and garnish with any herbs (optional). Serve hot.
Notes
1. Dry the wedges well so that the seasonings adhere to them and also crisp up.
2. Cut the potato into equal sized wedges.
3. Dip the wedges ice cold water for 20 minutes. Then wipe them dry. This helps in removing excess starch which make the wedges even more crispy.
4. You can also reheat leftover wedges in air fryer at 400F or 200C by heating for 2-3 minutes.
Nutrition
Calories: 124kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 246mg | Potassium: 491mg | Fiber: 2g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg