Deliciously seasoned air fryer potato wedges are crispy on the outside and tender and fluffy inside. Healthier than fries and just as delish!
Course Side Dish, Snack
Cuisine American
Keyword air fryer recipes, potato recipes, potato wedges
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 268kcal
Author Kathleen
Ingredients
2mediumrusset potatoes, cut into wedges
1 1/2tablespoonsolive oil
1/2teaspoon paprika
1/2teaspoon chili powder
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon garlic powder
1/4teaspoon brown sugar
grated parmesan cheese
Garnish (optional)
fresh chives or parsley
Instructions
Cut each potato (2) in half lengthwise then cut each half into thirds. You will have a total of 12 wedges.
In a bowl large enough to accommodate all the potatoes mix together paprika (1/2 teaspoon), chili powder (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon), garlic powder (1/4 teaspoon), black pepper, and brown sugar (1/4 teaspoon).
Stir in olive oil (1 1/2 tablespoons) until evenly combined.
Add the potato wedges and toss to coat the potatoes with the seasoning. (You can also do this entire step in a large resealable plastic bag instead).
Preheat an air fryer to 400°F by running it for 3 minutes. Add the potato wedges to the spice and oil mixture and toss to coat the potatoes with the seasoning. (You can also do this entire step in a large resealable plastic bag).
Spray the air fryer basket with olive oil. Place wedges in the basket of the air fryer and cook for 15 minutes at 400°F, turning wedges over halfway through cooking time, until crispy and golden brown. Depending on the size of your Air Fryer you might have to fry them in batches.
Open the basket, sprinkle wedges with parmesan, (do not turn heat back on-there will be enough carry over heat to melt the parm) close the basket for 30-60 seconds to melt the cheese. Transfer to a serving plate, sprinkle with fresh chives or parlsey and serve plain or with your favorite dipping sauce.