The Ultimate Crispy Air Fryer Potato Wedges: Secret Soaking Trick for Restaurant-Level Crunch
You want restaurant-style potato wedges that are shatteringly crispy outside and perfectly fluffy inside. I show you the simple soaking trick that guarantees crunch every time you make these easy air fryer potato wedges. This quick side dish is ready in under 30 minutes.
- Prep Time: 35 min
- Cook Time: 22 min
- Total Time: 57 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large Russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
Instructions
- Cut the Russet potatoes into uniform wedges, about 1/2 inch thick. Keep the skin on for the best texture.
- Place the cut wedges into a large bowl and cover them completely with cold water. Let the potatoes soak for at least 30 minutes. This step removes excess starch, which is key for maximum crispiness.
- Drain the potatoes completely and rinse them under cold water until the water runs clear.
- Dry the potato wedges thoroughly using paper towels or a clean kitchen towel. This step is critical; wet potatoes steam, they do not crisp.
- In the now-dry bowl, toss the wedges with the olive oil until lightly coated.
- In a small bowl, mix together the salt, pepper, garlic powder, paprika, and oregano. Sprinkle this seasoning mix over the oiled wedges and toss again to coat evenly.
- Preheat your air fryer to 400°F (200°C).
- Place the seasoned wedges in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary to allow air to circulate fully.
- Air fry for 18 to 22 minutes, shaking the basket vigorously halfway through the cooking time, until the wedges are deep golden brown and audibly crisp.
- Serve your ultimate crispy air fryer potato wedges immediately with your favorite dipping sauce.
Notes
- For an extra layer of flavor, try tossing the cooked wedges with 1 tablespoon of grated Parmesan cheese immediately after removing them from the air fryer basket.
- If you are short on time, you can reduce the soaking time to 15 minutes, but the 30-minute soak yields the best results for fluffy inside, crispy outside potatoes.
- Russet potatoes are the best potatoes for air fryer wedges because their high starch content helps them achieve a light, fluffy interior.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 4
- Cholesterol: 0