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The Ultimate Crispy Air Fryer Potato Wedges: Secret Soaking Trick for Restaurant-Level Crunch in 25 Minutes

A close-up of a pile of crispy, golden-brown air fryer potato wedges seasoned with spices, served on a white plate.
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Make perfectly crispy air fryer potato wedges with fluffy insides using a simple soaking method. This recipe delivers restaurant-style crunch quickly with minimal oil.

Ingredients

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  • 2 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon cornstarch

Instructions

  1. Wash and cut the potatoes into uniform wedges, leaving the skin on.
  2. Place the cut wedges into a large bowl and cover completely with cold water. Soak for at least 30 minutes (up to 2 hours is better for maximum crispiness).
  3. Drain the wedges completely and pat them very dry using paper towels. This step is crucial for crisping.
  4. In a clean bowl, toss the dry wedges with olive oil, salt, pepper, garlic powder, and paprika until lightly coated.
  5. Sprinkle the cornstarch over the seasoned wedges and toss again until the starch is evenly distributed.
  6. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  7. Place the wedges in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  8. Air fry for 18 to 22 minutes, shaking the basket vigorously every 7 minutes, until golden brown and shatteringly crisp.
  9. Serve immediately with your favorite dipping sauce.

Notes

  • For the best results, use Russet potatoes as they have a higher starch content.
  • Do not skip the drying step after soaking; excess moisture prevents crisping.
  • If you prefer a garlic parmesan flavor, toss the cooked wedges with 1 tablespoon of grated Parmesan cheese immediately after removing them from the air fryer.

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