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- 4 medium russet potatoes - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - Grated Parmesan cheese for topping The main ingredients create a base of flavor and texture. The russet potatoes give a fluffy inside and a crispy outside. Olive oil adds richness and helps with browning. Garlic brings a punch of flavor, while fresh herbs like rosemary and thyme add depth. Paprika gives a slight smokiness, and salt and pepper enhance all the tastes. If you want extra flavor, add grated Parmesan cheese on top. This cheese melts and adds a savory finish. It's optional but highly recommended for cheese lovers. Gather these ingredients to start your journey to crispy, herb-infused potato wedges. The mix of fresh herbs and spices will make your kitchen smell amazing as you cook. Soaking and drying the potato wedges Start by soaking the potato wedges in cold water for about 30 minutes. This step helps to remove excess starch, which makes the wedges crispier. After soaking, drain the wedges and pat them dry with a clean kitchen towel. This drying step is crucial. If the wedges are wet, they will not crisp up well in the air fryer. Mixing the herb oil In a large mixing bowl, combine 3 tablespoons of olive oil, 4 minced garlic cloves, and a tablespoon each of chopped rosemary and thyme. Add 1 teaspoon of paprika, along with salt and pepper to taste. Mix well to create a flavorful herb oil. This mixture will coat the wedges and infuse them with delicious flavor. Preheating the air fryer Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step ensures that your potato wedges start cooking right away, giving them a nice golden color. Cooking the wedges in batches Place the coated potato wedges in the air fryer basket in a single layer. Make sure they are not overcrowded; otherwise, they won't cook evenly. If your air fryer is small, you may need to cook the wedges in batches. Cook for 15 to 20 minutes, flipping halfway through. They should be golden brown and crispy when done. If you want to add a cheesy flavor, sprinkle grated Parmesan cheese over the wedges during the last 2 minutes of cooking. After cooking, let them cool for a few minutes before serving. Soaking the potatoes is key for crispiness. When you soak them, it removes excess starch. This helps the wedges become light and crunchy. Aim to soak them for about 30 minutes in cold water. After soaking, drain and pat them dry. Flipping the wedges during cooking is also important. This ensures they cook evenly and get that perfect golden color. Remember to flip them halfway through the cooking time. Your patience will pay off with crisp, tasty wedges. You can add more herbs and spices for extra flavor. Try adding oregano or dill to the mix. A pinch of crushed red pepper can give a nice kick. Feel free to get creative with your spice choices. For dipping sauces, garlic aioli or ranch dressing work great. You can also serve them with a tangy barbecue sauce. These dips will take your potato wedges to the next level. Enjoy experimenting with different flavors! {{image_2}} You can mix up the flavor of your potato wedges easily. - Spicy garlic herb potato wedges: Add a pinch of cayenne pepper or chili powder. This gives your dish a nice kick. Adjust the amount based on your taste. - Cheesy herb potato wedges: Mix in different cheeses like cheddar or gouda. Sprinkle grated cheese on top during the last two minutes of cooking. This makes them extra creamy and rich. You can also try different ways to cook these tasty wedges. - Oven-baked garlic herb potato wedges: Preheat your oven to 425°F (220°C). After you coat the wedges, place them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through. This method gives them a nice crunch too. - Traditional fried garlic herb potato wedges: Heat oil in a large pot to 350°F (175°C). Fry the wedges in small batches for about 5-7 minutes, until golden brown. Drain them on paper towels to remove excess oil. This method makes them super crispy and delicious. Feel free to explore these variations! They can change the whole vibe of your meal. To keep your garlic herb potato wedges fresh, follow these steps: - Allow the wedges to cool to room temperature before storing. - Place them in an airtight container. This prevents moisture and keeps them crispy. - Store in the fridge for up to three days. You can also use a resealable plastic bag. To bring back the crunchiness of your wedges, use these reheating methods: - Air fryer: Preheat it to 400°F (200°C). Heat the wedges for about 5-7 minutes. - Oven: Set your oven to 400°F (200°C). Place the wedges on a baking sheet and heat for 10-15 minutes. - Avoid using a microwave, as it can make the wedges soggy. Soak the potato wedges for about 30 minutes. This step helps remove extra starch. Less starch means your wedges will be crispier. After soaking, drain and dry them well. Yes, you can use other potatoes. Yukon Gold or sweet potatoes work well. Each type gives a different texture and flavor. Experiment to find your favorite! To add spice, mix in chili powder or cayenne pepper. You can also use hot sauce in the herb oil. Adjust the amount to fit your taste. This spice boost makes the wedges exciting! Great sauces include garlic aioli and ranch dressing. You can also try ketchup or a spicy mayo. These dips enhance the flavor of the crispy wedges. Feel free to get creative with your favorites! In this post, we explored how to make amazing garlic herb potato wedges. We covered the main ingredients like russet potatoes, garlic, and olive oil. You learned the steps for preparing and cooking your wedges in an air fryer. I shared tips for achieving perfect crispiness and flavor variations to try. Don't forget about storing leftovers and reheating them for the best results. With these insights, you can create tasty potato wedges anytime. Enjoy your cooking and have fun experimenting with flavors!

Air Fryer Garlic Herb Potato Wedges

Satisfy your snack cravings with these delicious Air Fryer Garlic Herb Potato Wedges! This easy recipe combines crispy potato wedges with aromatic garlic, rosemary, and thyme for a mouthwatering treat. Perfect as a side dish or appetizer, these wedges are quick to prepare and even faster in the air fryer! Click through for the full recipe and elevate your snack game with a cheesy twist that everyone will love!
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Ingredients
  

4 medium russet potatoes, washed and cut into wedges

3 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

Optional: Grated Parmesan cheese for topping

Instructions
 

Start by soaking the potato wedges in cold water for about 30 minutes. This will help remove excess starch and make them crispier. After soaking, drain and pat them dry with a clean kitchen towel.

    In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Mix well to create a flavorful herb oil.

      Add the dried potato wedges to the bowl and toss them in the herb oil mixture until evenly coated.

        Preheat your air fryer to 400°F (200°C) for about 5 minutes.

          Place the coated potato wedges in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to do this in batches depending on the size of your air fryer.

            Cook the potato wedges in the air fryer for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

              If desired, sprinkle grated Parmesan cheese over the wedges during the last 2 minutes of cooking for a delicious cheesy flavor.

                Once done, remove the wedges from the air fryer and let them cool for a few minutes.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4

                    - Presentation Tips: Serve the crispy potato wedges in a rustic wooden bowl lined with parchment paper, and garnish with additional fresh herbs and a side of dipping sauce such as garlic aioli or ranch dressing.