The Best Air Fryer Potato Wedges
Air Fryer Potato Wedges Recipe
Who doesn’t love a good French fry, amiright? They can straight up murder your macros, though, with their fat- and calorie-laden deliciousness. You think that’s ketchup? Nah…that’s the blood of your diet on their salty hands. If potatoes had hands…they have eyes, so…plausible?
Instead of dining out and consuming the caloric equivalent of two full meals on the side of your main dish, and enough sodium to kill an elephant, let’s make a healthier, more macro-friendly version at home, shall we?
I have yet to figure out how to create properly cooked thin, shoestring-type French fries. Mine always seem to cook unevenly no matter how uniform I slice ‘em, so they end up mushy yet also burnt. Not sure how I manage that, but I do. Fortunately, however, I have figured out the perfect potato wedges! They’re crispy on the outside, fluffy on the inside, and seasoned to perfection!
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How to Cut Potato Wedges
Cutting your wedges as uniform in size as possible will help them to cook evenly (along with not overcrowding your air-fryer basket). How many wedges you get will depend on the size of your potato, but generally I cut the potato in half the long way with a sharp knife then, with the flat side of the sliced potato on the cutting board, cut each half in half the long way. Then I cut each quarter into halves or thirds to get about ½” wedges. Sometimes I cut the wedges in half the short way if they’re really long, so I get somewhere between 8 and 16 wedges per potato, depending on how big it is to start with.
What Main Dishes to Serve with Air-Fried Potato Wedges
Fries go with everything, I’m pretty sure. Restaurants never include fries with entrees like pasta, burritos, stir-fry, or pancakes, but you call the shots, my friend. By making these in the comfort of your own home you have the power to pair these bad boys with anything you darn well please. No need to make it weird by ordering an ala carte side of fries to go with your Southwest salad or street tacos. Don’t be “fry”-tened. Own it, babe.
I have prepared air fryer potato wedges to go alongside a number of things! They’re great alongside beer-battered cod for classic fish & chips, grilled hamburgers for a far fresher and tastier “fast food” copycat, and Hawaiian roll sliders. Cuban, chicken cordon bleu, and ham & cheese sliders are all winners in my book. Tweak the recipes to make them fit your nutritional goals and personal tastes. I typically use light butter, a combo of light and fat-free mayo, at least twice the meat, ultra-thin cheese (and/or less cheese), etc. I don’t think you could possibly go wrong with any flavor combos, though – the Hawaiian rolls make everything tasty.
For a fun twist on Taco Tuesday, these potato wedges really shine in “Irish-Mexican Nachos.” Okay, maybe I totally made that up. Your traditional “Irish” nachos are actually American in nature, we just have a tendency to call everything potato-related Irish lol. Also, did you know corned beef and cabbage is not a traditional Irish dish? I know I’m still planning on cooking it for St. Paddy’s Day – not Patty’s Day, which is the nickname for Patricia rather than Patrick – however, when I asked a waitress in Ireland if they offered it she was extremely confused and I’m sure thought I was a total dummy. Bacon and cabbage is a thing over there, but corned beef and cabbage wasn’t on a single menu!
Anyway, American “Irish” nachos are fried potato slices topped with things like crumbled bacon, cheese, sour cream, and sliced green onions. I use potato wedges as a base for my Irish Mexican nachos and top them with all the traditional taco/nacho toppings – seasoned ground beef, turkey, or chicken, cheese, tomatoes, onions, sour cream (except I use plain Greek yogurt), salsa, guac, etc. It’s amazing!
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What Dipping Sauces to Serve with Air-Fried Potato Wedges
The options are endless here, really. Depending on your mood and main course, all of these sauces would be fantastic choices.
- Bolthouse Farms Ranch dressing
- 50% less sugar and sodium ketchup
- light mayo
- sour cream (or nonfat plain Greek yogurt)
- tartar sauce
- copycat Chick-fil-A sauce using light honey mustard and BBQ sauce
- Frank’s hot sauce (maybe mixed with some creamy Greek yogurt…mmm)
- Nacho cheese (Trader Joe’s has a Guilt-Free Queso that’s pretty good mixed with some salsa. On its own, it’s kinda “eh,” but I’ll mix it with some fat-free cottage cheese, salsa, and fat-free refried beans, and warm it up for a creamy queso bean dip that’s delish and protein-packed)
- fry sauce
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Just check the nutrition facts and food labels, and dish out your dips using a food scale or measuring spoons to keep portion sizes in check. Dips and sauces can really add up fast! No need to negate all your hard work cooking healthy meals at home by drenching them in fat and calories.
Related: Why I Eat a Low-Fat Diet
How to Track Air-Fried Potato Wedges in MyFitnessPal
I’ve included cues of what to weigh and when in the recipe card directions below. This information will come in handy when creating your MFP recipe and tracking/logging your calories/macros.
For step-by-step instructions on how to create a recipe in MFP, please see Macro-Tracking Tip #6 in this post.
You’ll want to write down the total number of grams of raw potato wedges, as well as the total grams of your finished product. The raw weight will go in the list of ingredients for the MFP recipe you’ll create, along with the oil and spices, and the finished weight in grams will go in the total number of servings blank.
When you’re ready to eat, you can now easily log the potato wedges! Simply add your created recipe to your MFP meal diary, and enter the number of grams of potatoes you put on your plate as the number of servings. Ta-da!
Related: Calorie Cycling: Why I Cycle My Calories and Why it Might Be Right For You, Too
Equipment Needed to Make Air-fried Potato Wedges
Air Fryer: My Ninja model air-fryer is a year or so old now, but here’s a similar Ninja model with a larger basket and more features than mine.
Ramekins: these are nice to have for dipping sauces to keep things from getting too sloppy. I love how cute and colorful these ramekins are!
Related: 11 Fitness Essentials to Kickstart Your New Year’s Resolutions – Found on Amazon!
Check out my Instagram stories for my daily food diaries to see how and what I eat to maintain my 30-pound weight loss and hit my macros. Hit “follow” while you’re there to get meal prep inspo, fitness tips, protein bar discount codes, and some laughs. 🙂
Save this recipe on Pinterest so you have it every time you’re in the mood for French fries!
The Best Air Fryer Potato Wedges
- Potato Peeler
- Food Scale
- Mixing Bowl
- Air fryer
- 1000 grams russet potatoes (approx 3 medium-sized potatoes) peeled and sliced into wedges
- 2 tsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 tbsp dried parsley flakes
- Peel and slice your russet potatoes into wedges (see tips above).
- Place a large mixing bowl on the food scale and tare the scale (aka zero it out). Put your sliced potato wedges in the bowl and make note of the weight in grams. You’ll put this weight in the list of ingredients when creating your MyFitnessPal recipe.
- Fill the bowl with enough cold water to cover the potatoes and add a couple handfuls of ice cubes. Let potatoes soak for at least 30 minutes before draining them and patting them dry.
- Combine olive oil, garlic powder, paprika, and pepper in a large bowl, then add potato wedges and gently stir to coat evenly.
- Add potato wedges to the air fryer basket, in batches if necessary to avoid overcrowding, and air fry at 400F for 15-20 minutes, or until desired crispness, shaking the basket every 5 minutes.
- When the potato wedges are done, set a large bowl on the food scale and tare/zero out the scale. Put the wedges into the bowl, toss with dried parsley, and make note of the weight in grams. Enter this weight into the “Servings” field of your MyFitnessPal recipe.
- Serve with ketchup, ranch, or dip of choice (see options above), and enjoy!
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