Crispy Spicy Potato Wedges (Air Fryer)
If you love crispy fries with bold flavor, these spicy potato wedges are about to become your favorite go-to side dish. They're golden and crunchy on the outside, fluffy on the inside, and coated in a smoky, slightly spicy seasoning blend that tastes better than restaurant wedges.
Servings: 4 Servings
Calories: 299kcal
Equipment
Ingredients
- 4 Russet Potatoes
- ¼ cup Olive oil
- 2 teaspoon Kosher salt
- 1 teaspoon Cayenne pepper
- 1 ½ tsp Smoked paprika
- 2 teaspoon Garlic Powder
- 1 ½ teaspoon Onion powder
- ½ teaspoon Black pepper
Instructions
- Slice each potato in half lengthwise, then into evenly sized wedges.4 Russet Potatoes
- Soak the wedges in a bowl of cold water for 30 minutes to remove excess starch. Drain and dry thoroughly with paper towels.
- Toss the wedges with olive oil and the spice blend until every surface is coated.¼ cup Olive oil, 2 teaspoon Kosher salt, 1 teaspoon Cayenne pepper, 1 ½ teaspoon Smoked paprika, 2 teaspoon Garlic Powder, 1 ½ teaspoon Onion powder, ½ teaspoon Black pepper
Notes
Dry completely: Any surface moisture will steam the wedges instead of crisping them.
Do not overcrowd: Air circulation is key in both the oven and air fryer.
High heat matters: Lower temperatures won't produce that crispy exterior.
Flip or shake halfway: This ensures even browning on all sides.
Oven Method (Alternative)
- Preheat oven to 425-450°F.
- Arrange wedges on a parchment-lined baking sheet, skin-side down.
- Bake for 35-45 minutes, flipping halfway, until deeply golden and crisp.
- For extra crispiness, broil for 2-3 minutes at the end.
Nutrition
Calories: 299kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1176mg | Potassium: 944mg | Fiber: 3g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg
