Ingredients
- 2 lbs russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup grated parmesan (optional)
- 2 tbsp chopped fresh parsley (optional)
- Ketchup and ranch, for serving
Instructions
- Soak. Cover the wedges with cold water and soak 15-30 minutes — this pulls out starch for maximum crispness. Drain and dry thoroughly.
- Season. Toss the dry wedges with olive oil, salt, garlic powder, paprika, and pepper until evenly coated.
- Air fry. Arrange in a single layer in the air fryer basket (work in batches). Air fry at 400°F (200°C) for 20-25 minutes, shaking twice, until deep golden and crisp.
- Parmesan finish. If using, shower with parmesan in the last 2 minutes so it melts onto the hot wedges.
- Serve. Toss with parsley and serve immediately with ketchup and ranch — wedges wait for no one.
🥔 Wedge wisdom
The soak is the difference between good and great — don't skip it when you have 15 minutes. Cut wedges evenly so they cook at the same rate. A single layer with breathing room beats a crowded basket every time. Leftovers crisp back up in the air fryer at 400°F for 4-5 minutes.
Common questions
Why are my wedges soggy?
Three culprits: skipped the soak, crowded the basket, or pulled them too early. Dry wedges, single layer, full golden color — that's the formula.
Can I use sweet potatoes?
Yes — cut them slightly thinner and reduce to 18-20 minutes, since their sugars brown faster. The soak still helps.
Do I have to peel the potatoes?
No — the skin gets deliciously crisp and holds the wedge together. Just scrub them well.
How do I reheat leftovers?
Air fryer at 400°F for 4-5 minutes restores the crunch. The oven at 425°F works too; the microwave does not.
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