Air-Fryer Potato-Skin Wedges recipe

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Ingredients

4 medium russet potatoes
1 cup water
3 tablespoons canola oil
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon salt

Nutrition Info

258.8 calories
carbohydrate: 37.6 g
cholesterol: : -
fat: 10.8 g
fiber: 4.9 g
protein: 4.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 160.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Place in a bowl and refrigerate until completely cool, about 30 minutes.

  2. Combine oil, paprika, black pepper, and salt in a mixing bowl. Cut cooled potatoes into quarters and toss into the mixture.

  3. Preheat an air fryer to 400 degrees F (200 degrees C).

  4. Add 1/2 the potato wedges to the air fryer basket, placing them skin-side down and being careful not to overcrowd.

  5. Cook until golden brown, 13 to 15 minutes. Repeat with remaining wedges.

Recipe Yield

4 servings

Recipe Note

When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another insane issue I had. It is actually the complete opposite, and they are so easy to make. I prefer them over making fries, and have included step-by-step photos of cutting the perfect wedge.

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