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Golden crunchy air fryer potato wedges are my secret for speedy snacks or an easy side that gets gobbled up. They're crispy on the outside but soft inside, and cleaning up takes no time. Forget turning on the oven or messing with a deep fryer, these always bring cozy comfort with a tasty crisp.
These wedges quickly turned into my weeknight lifesaver. As soon as my kids' friends walk in, everyone's suddenly hungry and these always save the day.
Irresistible Ingredients
- Olive oil: Brings richness and helps everything get that irresistible crispy edge. Extra virgin is great if you’ve got it on hand.
- Russet potatoes: They’re starchy so you get the ultimate crunch. Go for potatoes that feel hard and smooth to touch.
- Salt: Brightens all the flavors. Fine sea salt spreads out best.
- Ground black pepper: Gives a gentle spicy touch. Freshly ground is awesome.
- Garlic powder: Packs a punch of flavor. Buy it fresh for the biggest kick.
Simple How-To Steps
- Serve:
- Pop the hot wedges onto a plate. Eat them right away—they’re tasty alone or with your favorite dip.
- Air Fry the Wedges:
- Lay the coated wedges out in your air fryer basket so none are overlapping. Crowding them will keep them soggy instead of crispy. Cook for fifteen minutes at four hundred degrees, tossing or flipping halfway so every side crisps up.
- Preheat the Air Fryer:
- Crank up your air fryer to four hundred degrees Fahrenheit (two hundred four Celsius) and give it three to five minutes to get nice and hot. This helps start crisping right away.
- Season the Wedges:
- In a big bowl, toss the potato wedges with garlic powder, pepper, and salt, making sure all the pieces get coated. Drizzle with a bit of olive oil and toss again so every wedge glistens.
- Prep the Potatoes:
- Rinse each potato under cool water, scrubbing to get rid of any dirt. Dry with a paper towel. Slice each potato into even-sized wedges. Pat them dry again—less water means more crunch.
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Potatoes have always been my comfort food. There’s something special about sharing a plate with friends on movie night. My youngest loves helping toss the wedges with spices, and it’s become a little tradition for us.
Keeping Leftovers Fresh
Stash leftover wedges in a tight container in the fridge—good for five days. They’re the best speedy snack or quick side, and you just have to reheat them in the air fryer to get that crunch back.
Easy Ingredient Swaps
Try Yukon gold potatoes if you want them a bit creamier. You can toss in paprika, chopped parsley, or cayenne to change up the flavor. No olive oil? Neutral oils like avocado or canola get the job done, too.
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Fun Ways to Serve Them
Pair these with burgers or roast chicken, or load them up with cheese and scallions for something over the top. They’re a hit at any meal and folks can’t help but grab them by the handful.
Frequently Asked Questions
- → How come it helps to pat potatoes dry first?
Getting rid of water makes the wedges crisp up and brown properly in the air fryer.
- → What can I do if I want mine especially crispy?
Lightly poke the wedges, keep the oil light, don't let them crowd together, and give the basket a good shake when they're midway done.
- → What's a good dip with these wedges?
Ketchup, garlicky aioli, spicy mayo, or a fun sour cream blend are all tasty choices.
- → What’s the best way to keep leftover wedges?
After cooling, seal them in a container and stick them in the fridge for up to 5 days.
- → Is it okay to warm up wedges in the air fryer again?
Totally! Put them back in at 400°F (204°C) for a few minutes and they'll get hot and crispy again.