Loaded Air Fryer Wedges (Print Version)
Crispy potato wedges coated in garlic butter seasoning, topped with cheese and bacon, made in the air fryer.
# Ingredients:
Potatoes
01 -
3-4 large Russet potatoes
Seasoning and Oil
02 -
1 tablespoon baking soda
03 -
2 tablespoons olive oil
04 -
Garlic butter seasoning (Heath Riles or preferred variety)
Toppings
05 -
1 cup shredded Colby Jack cheese
06 -
6 strips bacon, cooked and crumbled
07 -
2 green onions, chopped
# Instructions:
01 -
Preheat the oven to 400°F (204°C). Arrange bacon strips on a parchment-lined sheet pan and bake for 20-25 minutes until crisp. Remove and crumble once cooled.
02 -
Rinse potatoes and cut into uniform wedges. Bring a large pot of water to a boil over medium-high heat. Slowly add 1 tablespoon baking soda to the boiling water. Add potato wedges and cook for 6-8 minutes until just fork tender. Drain thoroughly.
03 -
Transfer drained potatoes to a large bowl. Add olive oil and garlic butter seasoning. Toss well to coat evenly, allowing the starch on the surface to help achieve crispiness during air frying.
04 -
Preheat air fryer to 400°F (204°C). Arrange potato wedges in the basket in a single layer. Cook for 20-25 minutes, shaking the basket several times throughout to ensure even crisping.
05 -
Sprinkle shredded Colby Jack cheese and crumbled bacon evenly over the crispy wedges. Return to the air fryer for 1-2 minutes until cheese melts.
06 -
Top with chopped green onions and serve immediately, optionally with ranch or sour cream for dipping.
# Notes:
01 -
Cut wedges into larger pieces for better texture. Freshly shredded cheese melts more smoothly. Bacon bits may be substituted for cooked bacon to save time. Shake or stir potatoes in the air fryer to cook evenly. Alternative seasoning ideas include salt, pepper, garlic powder, and paprika.