Crispy, Golden Air Fryer Potato Wedges.

Equipment

• Air fryer (basket style or oven style, 4-quart capacity or larger)
• Large mixing bowl
• Chef’s knife and sturdy cutting board
• Clean kitchen towel or paper towels
• Measuring spoons
• Tongs

Ingredients

The Potatoes

• 2 lbs (about 3–4 medium-to-large) Russet potatoes , scrubbed clean with skin on
• Cold water (enough to cover the potatoes during soaking)
• 1 tbsp cornstarch (essential for locking in the exterior crunch)

Oil & Seasoning Blend

• 2 tbsp olive oil or avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or sweet paprika for a milder profile)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp fine sea salt (adjust to taste)
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cayenne pepper (optional, for subtle warmth)

For Garnish & Serving (Optional)

• 2 tbsp freshly chopped flat-leaf parsley
• 2 tbsp finely grated Parmesan cheese (tossed immediately out of the basket)
• Dipping sauces: garlic aioli, chipotle mayo, ranch, or classic ketchup

Instructions

Step 1: Slice into Uniform Wedges

1. Place a scrubbed potato flat on the cutting board. Cut it lengthwise in half.
2. Place each half cut-side down. Cut each half lengthwise in half again to form quarters.
3. Slice each quarter at an angle down the center to yield 8 equal wedges per potato. Uniform thickness ensures identical cook times and avoids scorching thin ends.

Step 2: Soak in Cold Water

1. Transfer the wedges into a large bowl and submerge them entirely in cold water. Let them rest for 20 minutes.
2. Why this step matters: Soaking draws excess surface starch out of the potatoes. Excess surface starch caramelizes and burns before the potato cooks through, causing soggy skins. Rinsing it away is the foundation of genuine crunch.

Step 3: Dry Thoroughly

1. Drain the potatoes into a colander.
2. Spread the wedges across a clean kitchen towel or several layers of paper towels.
3. Pat and press firmly until the potato surfaces are completely dry to the touch. Any lingering surface moisture will steam inside the air fryer basket rather than fry.

Step 4: Season and Coat

1. Return the bone-dry wedges to a dry mixing bowl.
2. Sprinkle the cornstarch over the wedges first and toss until a light, dusty film coats the exterior.
3. Drizzle with the olive oil, tossing well to coat every surface.
4. In a small ramekin, mix together the garlic powder, onion powder, smoked paprika, oregano, thyme, sea salt, black pepper, and cayenne.
5. Sprinkle the seasoning mix evenly over the potatoes and toss vigorously until every wedge is evenly coated in spices.

Step 5: Cook (Two-Stage Heat Intensity)

1. Preheat: Set your air fryer to 380°F (193°C) for 3 minutes.
2. Arrange: Place the wedges into the air fryer basket. For optimal air circulation, arrange them cut-side down in a single layer with a little breathing room between pieces. If your air fryer basket is compact, cook in two separate batches rather than crowding.
3. Stage 1 (Steam & Tenderize): Air fry at 380°F (193°C) for 15 minutes . At the 8-minute mark, pull the basket out and use tongs to flip the wedges to their alternate cut side.
4. Stage 2 (High-Intensity Crisp): Increase the air fryer temperature to 400°F (204°C) . Cook for an additional 5 to 7 minutes , giving the basket a gentle shake halfway through. The wedges are done when the edges are deep golden-brown, blistered, and a fork slides easily into the center without resistance.

Step 6: Rest, Garnish, and Serve

1. Transfer the hot wedges directly from the basket to a wide serving platter or bowl. Do not trap them inside a sealed container or cover them with foil, as residual steam will soften the crisp skins.
2. Sprinkle immediately with chopped fresh parsley and finely grated Parmesan, if using.
3. Serve warm alongside your choice of dips.

Nutrition

Calories: 235 kcal — · Protein: 4.6 g 9% · Fat: 7.2 g 9% · Carbohydrates: 40.5 g 15% Dietary · Saturated Fat: 1.0 g 5% · Fiber: 4.8 g 17% · Sugar: 1.8 g — Includes Added · Sodium: 590 mg 26%