Air Fryer Super Crispy Rosemary Garlic Potato Wedges
A detailed recipe for making potato wedges in an air fryer that achieve a crispy exterior with strong rosemary and garlic flavor.
- Prep Time: 35 min
- Cook Time: 25 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large Russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the potatoes into uniform wedges, leaving the skin on.
- Place the cut wedges in a bowl and soak them in cold water for at least 30 minutes. This removes excess starch for crispier results.
- Drain the wedges completely and pat them very dry with paper towels. Moisture prevents crisping.
- In the same bowl, toss the dry wedges with olive oil, crushed rosemary, garlic powder, salt, and pepper until evenly coated.
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Place the seasoned wedges in the air fryer basket in a single layer, working in batches if necessary. Do not overcrowd the basket.
- Air fry for 15 minutes.
- Shake the basket well to turn the wedges.
- Continue to air fry for another 5 to 10 minutes, or until the wedges are golden brown and crispy on the outside.
- Serve immediately.
Notes
- For extra crispiness, you can lightly dust the oiled wedges with 1 teaspoon of cornstarch before seasoning.
- If you prefer fresh rosemary, use 1 tablespoon of finely chopped fresh rosemary instead of dried.
- Check the potatoes at the 15-minute mark; cooking time varies by air fryer model.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 0