Air Fryer Potato Wedges
My thick, soft and fluffy on the inside, lightly crisp around the edges, and oh-so delicious air fryer potato wedges are easy to make with a handful of basic ingredients, including my one "secret ingredient" that gets wedges crispy without deep frying or soaking them first. They're flavorful on their own, but I also love to pair these wedges with dipping sauces as an appetizer or snack to share!
Ingredients
- 1 pound russet potatoes
- 1 teaspoon olive oil
- 1/2 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and pepper
Instructions
- 1
Preheat the air fryer to 400°F.
- 2
Rinse the potatoes, and cut them in half. Then cut each half into four thick strips. Place the potato wedges in a bowl. Drizzle olive oil over the top, followed by baking soda, garlic powder, dried thyme, ½ teaspoon of salt, and ¼ teaspoon of cracked black pepper. Toss well.
- 3
Spread the potato wedges out in the hot air fryer basket in a single layer. Set the timer for 15 minutes. Flip once, or shake the basket vigorously, in the middle.
- 4
Serve warm with ketchup, remoulade sauce, or your favorite dipping sauces.
Cook it from the original
This recipe comes from aspicyperspective.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on aspicyperspective.com