Air Fryer Potato Wedges Recipe

Potatoes: The main ingredient, cut into wedges for optimal crispiness.

Olive oil: Helps to coat the potatoes and ensures they crisp up nicely in the air fryer.

Salt: Enhances the natural flavor of the potatoes.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the wedges.

Garlic powder: Provides a savory, aromatic touch to the seasoning mix.

Black pepper: Adds a hint of heat and balances the other flavors.

For extra crispiness, soak the potato wedges in cold water for at least 30 minutes before tossing them with olive oil and seasonings. This helps to remove excess starch, which can make the wedges soggy. Make sure to pat them dry thoroughly with a kitchen towel before seasoning.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and can provide a different texture when air-fried.

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

• Salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, enhancing the overall taste of the wedges.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar savory note, though it will have a slightly different flavor.

• Black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor, which can be a nice variation.

• Allow the potato wedges to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Transfer the cooled wedges into an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.

• Store the container or bag in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.

• For longer storage, arrange the cooled wedges on a baking sheet in a single layer and freeze them for about 1-2 hours. This step ensures they don't stick together.

• Once frozen, transfer the wedges to a resealable freezer bag or airtight container. Label the bag 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 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Alternatively, you can reheat the wedges in an oven preheated to 375°F (190°C). Spread them out on a baking sheet and bake for 10-15 minutes, or until they are hot and crispy.

• Avoid microwaving the wedges as it can make them soggy and less appetizing.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover potato wedges in the basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they are hot and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave Method: Place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Bake for 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Air fryer: This is the main appliance used to cook the potato wedges, ensuring they become crispy and golden brown.

• Mixing bowl: Used to toss the potato wedges with olive oil and seasonings, ensuring they are evenly coated.

• Knife: Essential for cutting the potatoes into wedges.

• Cutting board: Provides a safe and stable surface for cutting the potatoes.

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

• Tongs: Useful for shaking the basket halfway through cooking and for serving the hot potato wedges.

• Serving plate: For presenting the cooked potato wedges once they are done.

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

Use a large mixing bowl: Toss the potato wedges with olive oil and spices in a large bowl to ensure even coating quickly.

Preheat the air fryer: Always preheat the air fryer to save cooking time and ensure even cooking.

Batch cooking: If you have a small air fryer, cook in batches to avoid overcrowding and ensure crispiness.

Quick clean-up: Line the air fryer basket with parchment paper for an easier clean-up.