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- 4 large russet potatoes - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup buffalo sauce - Optional garnishes: Chopped green onions and ranch dressing When I make Air Fryer Crispy Buffalo Potato Wedges, I start with fresh russet potatoes. They have the right starch to make my wedges fluffy inside and crispy outside. I wash and scrub them well to remove dirt and chemicals. Next, I cut each potato in half and slice them into wedges. I want them to be about the same size. This way, they cook evenly. I then place the wedges in a large bowl. I drizzle in the olive oil and sprinkle the spices. The garlic powder and onion powder add great flavor. Smoked paprika gives a nice touch. I mix everything well until the wedges are nicely coated. Now, I grab the buffalo sauce. I like to mix it with a splash of olive oil. This helps the sauce stick to the wedges and keeps them from burning. If you're feeling fancy, add some chopped green onions on top when serving. A side of ranch dressing makes a great dip too! - Preheat the air fryer to 400°F (200°C) for about 5 minutes. - Wash and scrub 4 large russet potatoes. Cut them in half lengthwise, then slice into wedges. - In a big bowl, toss the potato wedges with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure every wedge is coated well. - In another bowl, mix 1/2 cup of buffalo sauce with a splash of olive oil. This helps the sauce stick and keeps it from burning. - Place the seasoned potato wedges in the air fryer basket. Arrange them in a single layer. If your air fryer is small, you might need to cook in batches. - Cook for 15-20 minutes. Shake the basket halfway through the cooking time. This helps the wedges crisp up and brown evenly. Check for a golden brown color and crisp texture. Once they’re done, you can drizzle the buffalo sauce mix over the hot wedges. Toss gently to coat them. Enjoy these tasty bites right away! For the best potato wedges, I always choose russet potatoes. Their high starch content makes them fluffy inside and crispy outside. Look for large, firm potatoes. Avoid any with soft spots or green patches. These signs mean the potatoes are not fresh. Fresh potatoes make a big difference in taste and texture. To get that perfect crunch, set your air fryer to 400°F (200°C). This high heat cooks the wedges well. Cook them for about 15 to 20 minutes. It is crucial to shake the basket halfway through. This helps the wedges brown evenly. If you want extra crispiness, cook them a little longer. Just watch closely to avoid burning. While buffalo sauce is key, you can add more flavor. Try sprinkling in some cayenne pepper for heat. Or mix in cumin for a warm, earthy taste. When it comes to buffalo sauce, I recommend Frank's RedHot or a local brand that you love. These sauces offer great flavor and range from mild to hot. Don't be afraid to experiment with your favorite spices, too! {{image_2}} You can switch things up with sweet potato wedges. They have a natural sweetness that pairs well with buffalo sauce. Just follow the same steps but use sweet potatoes instead. You can also try spicy twists. Add hot sauce to the buffalo mix for more heat. A little cayenne pepper can make them sizzle! For a vegan option, choose a plant-based buffalo sauce. Many brands offer tasty vegan choices. Check the label for dairy or egg ingredients. If you need gluten-free, ensure your buffalo sauce is free of gluten. Most sauces are safe, but it’s always smart to read labels. Creative dips make these wedges even better. Ranch dressing is a classic, but try blue cheese too. You can also serve them with guacamole for a twist. Pair them with wings or a salad for a full meal. These wedges are great as a snack or a side dish. To store any leftover potato wedges, first let them cool to room temperature. Place them in an airtight container. This will help keep them fresh. Store the container in the fridge. Use the leftovers within three days for the best taste. When you want to enjoy your leftover potato wedges, reheating them properly is key. The best way to keep them crispy is to use the air fryer. Preheat the air fryer to 350°F (175°C). Place the wedges in a single layer and heat for about 5-7 minutes. You can also use a regular oven. Heat them at 400°F (200°C) for about 10 minutes. This will help them regain their crunch. Yes, you can freeze air-fried potato wedges! To freeze them, let the wedges cool, then place them in a single layer on a baking sheet. Freeze them for about an hour until they are firm. Once frozen, transfer the wedges to a freezer-safe bag or container. They can last for up to three months. When you're ready to eat them, cook them directly from frozen in the air fryer at 400°F (200°C) for about 15-20 minutes. Enjoy the crispy goodness! Yes, you can! If you don't have an air fryer, you can bake or fry the wedges. To bake them, preheat your oven to 425°F (220°C). Spread the seasoned wedges on a baking sheet in a single layer. Bake for 25-30 minutes. Flip them halfway through for even crispiness. If you prefer frying, heat oil in a deep pan. Fry the wedges until golden brown, about 5-7 minutes. Cooking time for potato wedges in an air fryer varies. For thick wedges, cook for 18-20 minutes. For thinner ones, 15-17 minutes should be enough. Always shake the basket halfway through. This step helps them cook evenly and become extra crispy. These buffalo potato wedges go well with many sides. Try serving them with ranch dressing for dipping. You can also add a fresh salad or some celery sticks to balance the heat. For a fun twist, serve them with a side of blue cheese dip. Pairing these wedges with grilled chicken or burgers makes for a great meal, too! This blog post covered how to make delicious buffalo potato wedges. We started with the right ingredients and walked through each step. We shared tips to get crispy wedges and offered tasty variations. Storing and reheating leftovers deserve attention too. By following these steps, you’ll create a great dish for any meal or snack. Enjoy making these tasty wedges and exploring all their flavors! You now have everything you need to impress your friends and family with an exciting dish.

Air Fryer Crispy Buffalo Potato Wedges

Enjoy a delicious twist on a classic snack with these Air Fryer Crispy Buffalo Potato Wedges! Perfectly seasoned and incredibly easy to make, these wedges are crispy on the outside and soft on the inside. With just a few simple ingredients and a short cook time, you can whip up a mouthwatering treat that's great for any occasion. Click through to explore the full recipe and elevate your snacking game today!
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Ingredients
  

4 large russet potatoes, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup buffalo sauce (mild or hot based on preference)

Optional: Chopped green onions and ranch dressing for serving

Instructions
 

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

    While the air fryer is heating, wash and scrub the russet potatoes. Cut each potato in half lengthwise and then into wedges.

      In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

        In a separate bowl, combine the buffalo sauce with a splash of olive oil to enhance flavor and prevent the sauce from burning.

          Place the seasoned potato wedges in the preheated air fryer basket in a single layer. You may need to work in batches depending on the size of your air fryer.

            Cook the potato wedges for 15-20 minutes, shaking the basket halfway through, until they are golden brown and crispy.

              Once the wedges are done, transfer them back to the large bowl and drizzle the buffalo sauce mixture over the hot wedges. Gently toss to coat.

                Serve hot, garnished with chopped green onions and a side of ranch dressing for dipping if desired.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4