crispy potato wedges

Crispy Air Fryer Homemade Potato Wedges - Seasoned with herbs, these Potato Wedges are perfectly crispy on the outside and soft on the inside. Quick, easy, inexpensive and a healthier alternative to the store bought or deep fried potatoes wedges.

Crispy Air Fryer Potato Wedges

potatoes (16-18 wedges)

tbsp oil

tsp garlic salt

tsp rosemary

tsp smoked paprika

tsp parsley

oregano

https://mediavine-res.cloudinary.com/video/upload/quzbfre1evdaeu5lyz9p.mp4

Homemade Crispy Air Fryer Potato Wedges recipe, here you go!!! Seasoned with herbs, these Potato Wedges are perfectly crispy on the outside and soft on the inside. Quick, easy, inexpensive and a healthier alternative to the store bought or deep fried potatoes wedges. Vegan. Gluten-Free.

Air Fryer Potato Wedges

Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

BEST Potato Wedges Recipe

red potatoes (about 6-8 potatoes)

salt

smoked paprika (may substitute regular paprika

garlic powder

onion powder

black pepper

mayo (regular,

bbq sauce (any favorite bbq sauce works)

Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)

Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)

In a large bowl, combine potato wedges and oil, toss to coat.

Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.

Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren&#039;t overlapping, and doing your best to have them not touching (it&#039;s fine if some of them are).

Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

Baked potato wedges are easy to make at home! Just toss the spuds in olive oil so they crisp up nicely in the oven and sprinkle with Parmesan cheese.

Baked Potato Wedges

russet potatoes (each about 4-inches long)

non-stick cooking spray (for wire rack)

paprika (sweet)

black pepper (plus more for sprinkling)

olive oil

parsley

Parmesan cheese (freshly grated)

sour cream (light kind)

milk (or more to thin sauce)

chives (sliced)

Set the oven rack to the center position and preheat to 450°F (232ºC).

Scrub and wash the potatoes. Cut them in half lengthwise, and then slice each half into 4 wedges (8 total per potato), about 1-inch wide.

Immediately transfer to a large bowl with enough cold water to submerge the potatoes. This helps to prevent browning.

In a small bowl mix the paprika, garlic powder, salt, and black pepper.

Thoroughly dry each potato wedge with a paper towel. Transfer to a small baking sheet pan lined with a paper towel. Refrigerate uncovered, for 10 minutes to help the potatoes dry out further.

Add potatoes to a medium bowl. Add the seasoning mix and olive oil and toss until evenly coated.

Line a large sheet pan with foil. Place a wire rack on top of the pan. Spray the rack with nonstick cooking spray. Evenly spread out the potato wedges out so that none are touching.

Bake for 30 minutes, then flip each potato wedge over. Bake until cooked through, browned and crisp, about 15 to 20 minutes.

Toss the hot wedges in a large bowl with parsley leaves, parmesan cheese, salt, and pepper. Serve immediately.

Potato Wedges

In a small bowl combine sour cream, milk, onion powder, and chives. Add more milk if needed to thin out the consistency. Add salt if desired. Serve with warm oven fries.

Dipping Sauce

Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

The most INCREDIBLE Oven Baked Potato Wedges

tbsp Olive Oil

tsp + 1/2 tsp tsp Salt,

Paprika

Garlic Powder

tsp Dried Thyme ((can sub Oregano))

tsp Cayenne Pepper, ((adjust

Black Pepper

Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.

Add to a pot of cold water with 1 tsp salt, then bring to boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.

Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. The longer the better (the more steam that escapes the fluffier the inside and crispier the outside).

Meanwhile, in a small bowl/ramekin combine 2 tbsp olive oil, 1 heaped tsp paprika &amp; garlic powder, 1/2 tsp thyme &amp; salt, 1/4 tsp cayenne pepper (or to taste) and 1/8 tsp black pepper. Preheat the oven to 200C/390F.

Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don&#39;t overmix the parmesan or it&#39;ll clump up with the seasoning and fall off the wedges.

Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don&#39;t steam on each other and have room to crisp up!

Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping. They will crisp up slightly more as they rest.

Serve up and enjoy!

https://content.jwplatform.com/videos/ix4UupJD.mp4

Here I share with you a some game changing tips to getting Oven Baked Potatoes Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

The Most INCREDIBLE Oven Baked Potato Wedges

These Air Fryer Baked Garlic Parmesan Potatoes are crispy on the outside, tender on the inside, and packed with garlicky, cheesy flavor. A quick, easy, and delicious side dish or snack made with simple ingredients!

Air Fryer Baked Garlic Parmesan Potatoes

russet potatoes,

paprika

parmesan cheese

parsley (for garnish)

Preheat your air fryer to 400°F (200°C).

Cut the potatoes in half lengthwise, then into wedges.

In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

Arrange the potato wedges in a single layer in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through, until the potatoes are golden brown and crispy.

Sprinkle grated parmesan cheese over the hot potatoes immediately after removing them from the air fryer.

Garnish with chopped parsley and serve warm.

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Top 5 crispy potato wedges recipes from across the web

The most viewed crispy potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Air Fryer Potato Wedges

BEST Potato Wedges Recipe

Baked Potato Wedges

The most INCREDIBLE Oven Baked Pota...

Air Fryer Baked Garlic Parmesan Pot...

The most viewed crispy potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine