Crispy Air Fryer Potato Wedges
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 3–4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
Instructions
- Wash and scrub the Russet potatoes thoroughly to remove any dirt. Leave the skins on for extra texture. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges of equal size to ensure even cooking.
- Place the cut wedges into a large bowl filled with cold water. Let them soak for at least 30 minutes. This process removes excess starch from the outside of the potato, which is the secret to achieving a truly crispy exterior in the air fryer.
- Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Excess moisture will cause them to steam rather than crisp. In a dry bowl, toss the wedges with olive oil, salt, pepper, garlic powder, onion powder, paprika, and oregano until every wedge is well-coated.
- Preheat your air fryer to 400°F (200°C). Place the wedges in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook for 15-20 minutes, shaking the basket halfway through the cooking time. The wedges are done when they are golden brown and crispy on the edges.