Air Fryer Potato Wedges Recipe

Potatoes: The main ingredient, providing a starchy and satisfying base.

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

Paprika: Adds a smoky and slightly sweet flavor to the potato wedges.

Garlic powder: Infuses the potato wedges with a savory and aromatic taste.

Salt: Enhances the overall flavor of the potato wedges.

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

For extra crispiness, soak the potato wedges in cold water for at least 30 minutes before seasoning. This helps to remove excess starch, allowing the potatoes to become even crispier when cooked in the air fryer. Make sure to pat them dry thoroughly with a kitchen towel before tossing them in the olive oil and spices.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and can be air-fried to achieve a crispy exterior while providing a slightly sweeter flavor.

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

• paprika - Substitute with chili powder: Chili powder provides a similar color and a bit of heat, adding a different but complementary flavor profile.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning balance while offering a slightly different taste.

• Allow the potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled wedges in an airtight container or a resealable plastic bag. If you have a vacuum sealer, even better! This will keep them fresher for longer.
• Store the container or bag in the refrigerator. They will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the wedges. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the wedges to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your air fryer to 375°F (190°C). Place the frozen wedges in the basket and cook for 5-10 minutes, shaking halfway through, until heated through and crispy.
• Alternatively, you can reheat in an oven preheated to 400°F (200°C) for about 10-15 minutes.
• Avoid microwaving the wedges as this can make them lose their crispiness and become soggy.

• Preheat your oven to 350°F (175°C). Spread the leftover potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes until they are heated through and crispy.
• Use the air fryer again! Preheat it to 375°F (190°C). Place the potato wedges in the basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they regain their crispiness.
• If you're in a rush, the microwave can be a quick option. Place the potato wedges on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as the oven or air fryer.
• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the potato wedges in the skillet. Cook for 5-7 minutes, turning occasionally, until they are heated through and crispy.

• 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 safely cutting the potatoes.

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

• Tongs: Useful for shaking the basket halfway through cooking and for removing the hot potato wedges from the air fryer.

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

• Dipping sauce bowl: A small bowl to serve your favorite dipping sauce alongside the potato wedges.

Pre-cut potatoes: Cut the potatoes into wedges ahead of time and store them in water in the fridge to keep them fresh.

Use pre-mixed spices: Prepare a batch of the spice mix (paprika, garlic powder, salt, and black pepper) in advance to save time during preparation.

Batch cooking: Cook multiple batches of potato wedges in the air fryer and reheat them quickly in the oven when needed.

Quick clean-up: Line the air fryer basket with parchment paper to reduce cleaning time.