Crispy Cajun Air Fryer Potato Wedges
These Cajun Potato Wedges in the Air Fryer are the crispiest around. Completely whole30, sugar free, vegan and gluten free, they'll satisfy everyone's taste buds and dietary restrictions. Perfect as is or great with a little extra heat (hot sauce) added in too!
This post was created in partnership with Ninja and we received a complimentary product but all opinions within are our own.
Disclaimer: this post may contain affiliate links from various sites, including Amazon. As a member of the Amazon associates program, we earn a small amount from qualifying purchases when you use our referral link. This does not add any additional cost to you and helps with the expenses of keeping in Life and Littles up and running.
Tips for this recipe:
- I recommend a Ninja Foodi - you can use any air fryer for this recipe, but I made these air fryer potato wedges in our Ninja Foodi and the results were SO good!
- Skip the hot sauce for kids - the cajun seasoning should be fine for kids, but if you add hot sauce to it, it might give a little too much heat for them.
- You don’t need to peel the potatoes - Make sure to wash your potatoes really well before you cut them into wedges, but you can leave the skins on these air fryer potato wedges.
- Thinner slices will cook quicker - try and keep the wedges a consistent size so they cook more evenly. If some are thinner than others, just keep an eye on them because they will cook and crisp up much quicker in the air fryer.
CRISPY CAJUN AIR FRYER POTATO WEDGES
Prep: 5 min Cook time: 40 min Total time: 45 min Yield: 4 servings
inLifeandLittles.com - Gluten Free, Whole30, Paleo
INGREDIENTS:
3 lg (~2 lbs) russet potatoes
2-3 Tbsp olive oil
3 ½ tsp cajun seasoning
½-1 tsp hot sauce
Salt to taste
INSTRUCTIONS:
Clean potatoes and cut into wedges about 1” thick.
In a medium bowl, toss potatoes in olive oil, cajun seasoning, hot sauce and salt.
Place potato wedges in a single layer of the basket of your Ninja Foodi or other air fryer
Air fry at 400 degrees for 20-25 minutes, tossing halfway through, until crisped to your liking.
Repeat until all wedges are cooked and crisped, which can usually be done in 2 batches.
