These air-fried potato wedges make a perfect side dish because they are crispy on the outside and light and fluffy on the inside. They are vegan, gluten-free, oil-free, and deliciously healthy!
1. Start by washing and drying your potatoes and slicing them into wedges. You want each wedge to be fairly close to the same size so they will cook evenly.
2. Next, whip up a flax egg by whisking together 1 Tbsp flax meal and 3 Tbsp warm water. After mixing well, set the mixture to the side to thicken up a bit.
If you have flaxseed on hand, to make flax meal, simply grind the seeds in a coffee grinder or blender. Better yet, just toss the seeds and water for the flax egg into your blender and make the flax egg completely in there.
3. In a medium-size bowl, combine the flour and seasonings. My favorites for this recipe are nutritional yeast, garlic powder, onion powder, smoked paprika, seasoned salt, and parsley flakes. Whisk them together well.
4. Now, dip each potato wedge into the flax egg and coat well. Then dredge each one through the flour-herb mixture. Roll around to coat each piece, shake off any excess, and place in the air fryer basket.
5. Lay the breaded potato wedges in a single layer, so they don’t stick together.
6. Set air fryer temperature to 370°F and the time to 20 minutes. After approximately 10 minutes of cooking, stop them and flip the wedges. If there are any dry floury spots, spritz them with water and continue cooking for the remaining 10 minutes.
7. Serve warm with ketchup or my favorite Chipotle Ranch Sauce! Watch the demo video below for more information.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making crispy potato wedges
Though I like to use Russet potatoes in this recipe, other white or yellow potatoes will also work.
Using a spray bottle to spritz water on the breaded wedges helps keep them moist.
Other spices like regular paprika, sea salt, chili powder, and others can be switched out.