Go Back
–+ servings
Popcorn Blend Infused Olive Oil Blend 250ml bottle
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!