It’s finally Fry-day! Let’s take this week home in style with these Crispy Air Fryer Potato Wedges. Perfectly spiced and cooked to golden-brown perfection, theses wedges are crispy on the outside and tender on the inside.
Jump to Recipe
Wedges
I consider these as fries that had the wrong form while working out in the gym.
Okay just think about it. They’re wider in shape and have kind of a shapeless shape too. Its like they tried to get those perfectly pointed corners and edges, but didn’t get things quite right, and ended up like this.
But if you’re trying to go for the OG but mess up the cut, you know you have wedges to fall back on. Just go with it.
Then again they might be a little better than fries in a way. Since they’re wider, you can tell yourself you’re eating “more fries” even if they’re actually thinner.
Healthy potato wedges?
This recipe is gives you potatoes that are definitely a lot healthier that than the normal version.
There’s barely any or even “no oil” if you use a 0 calorie cooking spray.
They’re air fried instead of deep fried so they get the crispiness without being drenched in fat.
Slice & Season 
Air Fry
How to make these?
- Cut up the potatoes into wedges.
- Toss with seasonings – garlic powder, paprika, salt and pepper – in a bowl.
- Spray with olive oil.
- Air fry!
I for one wouldn’t mind eating “more” of these. Rightly crispy, and delicious.
And even more because they’re air-fried and not deep-fried. Low-fat ftw!
Crispy Air Fryer Potato Wedges
Ingredients
- 6 bite-sized Medley Potatoes, or 2 small Russet Potatoes, 340g
- ½ tsp Olive Oil
- ¼ tsp Garlic Powder
- ¼ tsp Paprika
- ⅛ tsp Salt
- ⅛ tsp Ground Black Pepper
Instructions
- Cut each potato in half lengthways, and then on the diagonal to make 8-10 wedges per potato. Try to make sure they are about the same thickness and size.
- Place wedges in a large bowl. Add remaining ingredients and mix well until properly coated.
- Line half the wedges in the basket of the air fryer and cook for 15 minutes until crispy, flipping halfway.
- Repeat with other half.
- Season with salt and pepper and serve immediately!
- Pro tip: try them with guacamole, ketchup or a sour cream & onion dip!
Notes
- Cooking time is for bite-sized potatoes. Add 5 min for small potatoes.
- To make in an oven, bake on a parchment-lined sheet for 20 minutes at 425°F, flipping halfway.
- Nutrition value is calculated for medley potatoes.
- Servings: 48 1½” wedges | Serving size: 8 wedges
- Calories: 50kcal
- Fat: 0.4g | Saturated fat: 0.1g
- Carbohydrates: 10.1g | Fiber: 0.8g | Sugar: 1.2g
- Protein: 1.2g
