Potato wedges

Here’s a crispy-on-the-outside, fluffy-on-the-inside recipe for Potato Wedges — easy to make, full of flavor, and perfect as a side, snack, or party bite!

🥔 Crispy Baked or Air-Fried Potato Wedges

🍽️ Ingredients:

• 3–4 medium russet potatoes (or Yukon Gold)

• 2–3 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika (or smoked paprika for extra flavor)

• ½ tsp onion powder (optional)

• Salt & black pepper, to taste

• Optional: 2 tbsp grated Parmesan, 1 tsp dried herbs (oregano, thyme, rosemary)

🔪 Instructions:

1. Prep Potatoes:

• Wash and scrub potatoes well (you can peel them, but skins get nicely crispy).

• Cut each potato in half lengthwise, then cut each half into 3–4 wedges, depending on size.

2. Soak (Optional but Recommended):

• Soak wedges in cold water for 20–30 minutes to remove excess starch.

• Drain and pat very dry with a towel.

3. Season:

• Toss dried potato wedges in a large bowl with olive oil, garlic powder, paprika, salt, pepper, and any extras (like Parmesan or herbs).

🔥 Cooking Options:

✅ Oven Method:

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment or foil and lightly grease.

3. Arrange wedges cut side down, spaced out for crisping.

4. Bake for 35–40 minutes, flipping halfway, until golden brown and crispy.

✅ Air Fryer Method:

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

2. Arrange wedges in a single layer (cook in batches if needed).

3. Air fry for 15–18 minutes, shaking halfway through.

🧂 Serve With:

• Ketchup, ranch, garlic aioli, or spicy mayo

• Melted cheese or chili for loaded wedges

• Fresh parsley or green onions for garnish

🧊 Tips:

• Don’t overcrowd the pan or basket — spacing = crispiness.

• Soaking really helps with that restaurant-style crisp.

• Add a pinch of cayenne pepper or chili flakes if you like them spicy.

Would you like a version for sweet potato wedges, spicy Cajun-style, or a loaded wedge platter? I’d be happy to share that too!