Air Fryer Roasted Potatoes
Crispy on the outside, fluffy on the inside, these Air Fryer potato wedges are dangerously snackable. Simple seasoning, big payoff and once you start, stopping isn’t really an option.
Servings: 3
Calories: 190kcal
Equipment
- Chefs Knife
- Cutting Board
- Mixing bowl
- Baking sheet
- Parchment Paper
Ingredients
- 1 lb Russet Potatoes
- 1½ Tbsp Olive Oil
- ¾ tsp Salt
- ¾ tsp Garlic Powder
- ¾ tsp Onion Powder
- ½ tsp Paprika
- ¼ tsp Black Pepper
Instructions
- Prep the Potatoes: Wash and scrub the Russet Potatoes. Cut into evenly sized wedges and pat dry thoroughly.
- Season the Wedges: Add the wedges to a bowl. Drizzle with Olive Oil and toss until evenly coated. Sprinkle over Salt, Garlic Powder, Onion Powder, Paprika, and Black Pepper, tossing again to coat all sides.
- Airfry Until Crispy: Arrange wedges in a single layer in the air fryer, leaving space between pieces.
- Airfry at 400°F for 28-30 minutes, flipping halfway, until golden brown and crisp.
- Finish & Serve: Serve immediately while hot and crunchy. Portion control still optional.
Notes
You can use your oven, it works just as well with the same temps, you may need a few minutes more to get the same crisp, but I enjoy both versions equally.
Nutrition
Serving: 150g | Calories: 190kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 289mg | Potassium: 670mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg
