Potatoes: In this recipe, I used red potatoes, but feel free to use whichever potatoes you have on hand. I like my potato wedges chunky and thick, uneven and unique, so you don’t have to worry about them being evenly cut.

Condiments: I love big, bold flavors, and since potatoes on their own don’t exactly have much taste on their own, I’ve used salt, ground paprika, garlic powder, as well as ground coriander to make these air fried potato wedges really shine! Feel free to add your favorite spices and condiments (such as ground turmeric, curry powder, dried parsley flakes, or red pepper flakes if you wish).

Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (such as corn oil, sunflower oil, coconut oil, avocado oil, etc.).

Do NOT Overcrowd: For best results, make sure to to place the potato wedges in a single layer and not overly crowded, so that there is room for the hot air to circulate (which is key to getting crispy edges). Depending on the size of your air fryer, you may need to cook the wedges in more or less batches.

Storing: If you have any leftover potato wedges (I highly doubt you will!), place them in an airtight container and store them for up to 3 days in the refrigerator. Before eating, simply reheat them in the air fryer at 360F for 5 minutes until crispy again.