Crispy Air Fryer Potato Wedges using Popcorn Infused Olive Oil Blend

Golden russet wedges turn crisp at the edges and fluffy in the center with garlic powder, paprika, black pepper, and a savory drizzle of Popcorn Infused Olive Oil Blend, which adds buttery popcorn notes, caramelized onion depth, and a gentle white pepper finish. It is an easy win for game day snacks, weeknight dinners, or any table that needs a hot, shareable side with real flavor and plenty of crunch.

Garden Infuzions

Crispy Air Fryer Potato Wedges using Popcorn Infused Olive Oil Blend

Golden potato wedges crisp up in the air fryer with savory popcorn-inspired flavor, a little garlic, and a warm peppery finish that makes them hard to stop eating.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 4 people

Course: Side Dish, Snack

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds russet potatoes
• 2 tablespoons Popcorn Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1 tablespoon cornstarch
• 1 tablespoon chopped fresh parsley optional

Equipment

• 1 air fryer Basket-style or oven-style
• 1 Mixing bowl Large enough for tossing wedges
• 1 Sharp knife For cutting even wedges
• 1 Cutting board Stable prep surface
• 1 set Measuring spoons For seasoning and oil

Method

 

Instructions

1. Scrub the potatoes well and pat them dry. Cut each potato into 6 to 8 even wedges.
2. Place the wedges in a large bowl and cover with cold water for 20 minutes if you want extra-crisp edges. Drain and dry them thoroughly with a clean towel.
3. Return the dry wedges to the bowl. Add the Popcorn Infused Olive Oil Blend, olive oil, salt, garlic powder, paprika, black pepper, onion powder, and cornstarch. Toss until every wedge is evenly coated.
4. Preheat the air fryer to 400°F for 3 to 5 minutes.
5. Arrange the wedges in a single layer in the air fryer basket. Work in batches if needed so the wedges have space around them.
6. Air fry for 20 to 22 minutes, shaking the basket halfway through, until the wedges are deep golden and crisp on the edges and tender in the middle.
7. Transfer to a plate, sprinkle with parsley if using, and serve right away while hot and crunchy.

Notes

Drying the potatoes well helps the coating cling and keeps the wedges from going soft. The cornstarch is there for texture, not thickness, and a light hand with the basket makes the biggest difference in crisping. For smaller potatoes, reduce the cook time by a few minutes and check early.

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Recipe Tips

Cut the wedges as evenly as you can so they cook at the same pace. If you want extra crunch, soak the cut potatoes in cold water for 20 minutes, then dry them very well before seasoning. Do not crowd the air fryer basket; give the wedges room so the edges brown instead of steaming.

Serving Suggestions

Serve these wedges with burgers, grilled vegetables, turkey sandwiches, or a simple dipping sauce. They also make a strong snack board side with ketchup, ranch-style dip, or garlic aioli for easy sharing.

Storage

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for a few minutes so the edges crisp back up.

Variations

Add a pinch of cayenne for more heat, swap in smoked paprika for a deeper roast note, or finish the wedges with chopped parsley after cooking for a fresh pop of color. You can also dust them with a little grated parmesan right after they come out of the basket.

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