Air Fryer Loaded Potato Wedges
Air Fryer Loaded Potato Wedges
Ingredients
- 3 russet potatoes, large
- 1 tablespoon baking soda
- 2 tablespoons olive oil
- as needed garlic butter seasoning, or seasoning of choice
- 1 cup Colby Jack cheese, shredded
- 6 strips bacon, crumbled
- 2 green onions, chopped
- as needed ranch dressing, for dipping
Instructions
- 1
Place a large pot of water on the stove over medium-high heat. While the water heats, rinse the russet potatoes thoroughly.
⏱️ 5 min
- 2
Carefully cut each potato lengthwise, then cut each half into several equal-sized wedges. Aim for uniform pieces to ensure even cooking.
⏱️ 5 min
- 3
Once the water is simmering, slowly add the baking soda to the pot. Then, add the potato wedges and boil until they are just about fork-tender, about 6-8 minutes. Stir occasionally with a wooden spoon.
⏱️ 8 min
- 4
Drain the par-boiled potato wedges in a large colander. Transfer the drained wedges to a large bowl. Drizzle with olive oil and generously sprinkle with your favorite potato seasoning (such as Heath Riles Garlic Butter Seasoning).
⏱️ 2 min
- 5
Shake the bowl to thoroughly coat the wedges in the oil and seasoning. Preheat your air fryer to 400°F. Once preheated, add the seasoned potato wedges to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 20-25 minutes, or until the potatoes are crispy and golden brown. Shake the basket a few times during cooking to promote even crisping.
⏱️ 25 min•🌡️ 400
- 6
Once the potato wedges are crispy, remove the basket from the air fryer. Sprinkle the shredded Colby Jack cheese and crumbled bacon over the hot wedges. Return the basket to the air fryer for an additional 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min•🌡️ 400
- 7
Carefully remove the loaded potato wedges from the air fryer. Garnish with chopped green onions and serve immediately with ranch dressing for dipping. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Loaded Potato Wedges
- 3 russet potatoes, large
- 1 tablespoon baking soda
- 2 tablespoons olive oil
- as needed garlic butter seasoning, or seasoning of choice
- 1 cup Colby Jack cheese, shredded
- 6 strips bacon, crumbled
- 2 green onions, chopped
- as needed ranch dressing, for dipping
Instructions
- 1
Place a large pot of water on the stove over medium-high heat. While the water heats, rinse the russet potatoes thoroughly.
⏱️ 5 min - 2
Carefully cut each potato lengthwise, then cut each half into several equal-sized wedges. Aim for uniform pieces to ensure even cooking.
⏱️ 5 min - 3
Once the water is simmering, slowly add the baking soda to the pot. Then, add the potato wedges and boil until they are just about fork-tender, about 6-8 minutes. Stir occasionally with a wooden spoon.
⏱️ 8 min - 4
Drain the par-boiled potato wedges in a large colander. Transfer the drained wedges to a large bowl. Drizzle with olive oil and generously sprinkle with your favorite potato seasoning (such as Heath Riles Garlic Butter Seasoning).
⏱️ 2 min - 5
Shake the bowl to thoroughly coat the wedges in the oil and seasoning. Preheat your air fryer to 400°F. Once preheated, add the seasoned potato wedges to the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 20-25 minutes, or until the potatoes are crispy and golden brown. Shake the basket a few times during cooking to promote even crisping.
⏱️ 25 min•🌡️ 400 - 6
Once the potato wedges are crispy, remove the basket from the air fryer. Sprinkle the shredded Colby Jack cheese and crumbled bacon over the hot wedges. Return the basket to the air fryer for an additional 1-2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min•🌡️ 400 - 7
Carefully remove the loaded potato wedges from the air fryer. Garnish with chopped green onions and serve immediately with ranch dressing for dipping. Enjoy!
⏱️ 3 min