Air Fryer Potato Wedges

I make these air fryer potato wedges when I want crispy, golden potatoes without heating up the oven. They cook up with crisp edges and a soft, fluffy center using just a few simple ingredients and a quick air fryer method.

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These air fryer potato wedges give you a crispy, golden, restaurant-style side dish without heating up the oven or dealing with deep frying. These wedges cook up with crisp edges and a soft, fluffy center using just a handful of pantry ingredients.

I love potato wedges, and I've tried a lot of seasoning combinations. Finally found my favorite blend, and the best cook time for the air fryer. These taste like wedges you'd get at a great burger spot. Just enough flavor to make them savory without overwhelming the flavor of the potato.

What you'll need to make air fryer potato wedges:

4 RUSSET POTATOES - We like russets because they're starchy, but don't release a lot of moisture, so they get crispy in the air fryer instead of steamy. We recommend you avoid waxy potatoes like fingerlings or new potatoes, but if you're in a pinch, try:

• Yukon Golds - These hold their shape well and have a naturally buttery flavor. They won’t get quite as crispy as russets, but they cook evenly and will still develop classic golden brown edges.
• Red Potatoes - These are a bit firmer and slightly waxy, but they work well if you cut the wedges slightly smaller. The skins crisp up nicely, and the interior stays creamy.

OIL - Vegetable oil works well here and has a high heat point for use in the air fryer, but avocado oil or regular olive oil will do the trick. Every time I use extra virgin olive oil in my air fryer, I find my food has a slight bitter taste.

The air fryer gets too hot for EVOO. If it's all you have, it will still work, but be careful not to add any more oil than you need to lightly coat the potatoes.

SEASONING BLEND - I like the simplicity of paprika, garlic powder, salt, and pepper. This recipe is forgiving, so you can add or substitute seasonings as you prefer. Even seasoned salt will still taste delicious, but if you want a foolproof, classic savory flavor, try the recipe as written.

1. Clean your potatoes well, then pat them dry with a paper towel or clean kitchen towel. Slice the potatoes into 1-inch thick wedges.

Try to keep the wedges even in thickness.

2. This step is optional, but if you have time, soak the cut wedges in cold water for 10-15 minutes to allow them to release their starch. Drain, then pat well with paper towels to absorb as much water as possible.

3. Add the oil, then the seasoning to the wedges, and use a pair of tongs to toss the potoates until they're evenly coated in the mixture.

4. This is the most important step for crispy wedges. Arrange the potatoes in a single layer in the air fryer basket so hot air can circulate around each wedge. If they overlap, the potatoes will steam and make them soggy.

Your air fryer needs air to circulate between the food in order to crisp and brown the edges, and to cook quickly.

If your wedges overfill your air fryer, cook in batches instead.

Number One Tip For Evenly Cooked, Crispy Potato Wedges

Cut Size Matters

This is a simple kitchen habit that applies to almost any potato recipe. Whenever you cook potatoes, keeping pieces roughly the same size helps them cook evenly, whether you're making wedges, roasted potatoes, or home fries.

Aim for wedges that are about 1 inch thick at the widest part. This size gives the best balance between a crispy outside and a soft center.

• Thinner wedges cook faster and get very crisp, but they can dry out before the inside becomes fluffy.
• Very thick wedges can brown on the outside while the center stays firm.

If your potatoes are large, cut them into 8 wedges. Smaller potatoes may only need 6 wedges.

The goal is simply to keep the wedges roughly the same thickness, so they finish cooking at the same time.

Recipes to Serve With Potato Wedges

These air fryer potato wedges make an easy side for weeknight dinners, burgers, or sandwiches. If you’re building out a full meal, these recipes pair especially well.

For more crispy air fryer sides, try our air fryer french fries or air fryer sweet potato fries. Both cook quickly and use the same air fryer method.

If you’re looking for main dishes to serve with wedges, they’re a natural match for homemade chicken tenders, or BBQ pulled pork sandwiches.

Storage, Freezing, and Make-Ahead

Storing Leftovers: Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days.

Reheating: We enjoy potato wedges best when they're fresh, but you can regain some of their original crispy texture when reheating. Reheat the wedges in the air fryer at 375°F for 3–5 minutes until warmed through and crisp again. If you use the microwave, the wedges won't retain their crispy texture.

Freezing: While these potato wedges are best served fresh, you can freeze the leftovers. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep well for up to 2 months.

Reheat frozen wedges directly in the air fryer at 375°F for about 6–8 minutes, or until hot and crispy. No need to thaw.

Make-Ahead Tip:
We recommend making these wedges fresh, but you can prep by slicing the potatoes several hours in advance. Keep the wedges submerged in cold water in the refrigerator to prevent browning. When ready to cook, drain and dry them thoroughly before seasoning.

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Air Fryer Potato Wedges

I make these air fryer potato wedges when I want crispy, golden potatoes without heating up the oven. They cook up with crisp edges and a soft, fluffy center using just a few simple ingredients and a quick air fryer method.

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5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4

Calories 228 kcal

Ingredients

  

1x2x3x

• 4 potatoes (medium russet potatoes)
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black
• Fresh parsley (optional garnish, chopped)

DIRECTIONS

 

• Preheat the air fryer to 400°F (200°C).
• Cut the potatoes into wedges, about 1 inch thick. Aim for evenly-sized wedges.
• OPTIONAL - Submerge the cut potato wedges in a bowl of cold water to draw out excess starch. Soak for 10-15 minutes, then drain and pat dry.
• Measure the seasonings into a small bowl and stir to combine.
• Place the potato wedges in a clean, dry mixing bowl. Drizzle the oil overtop, then add the seasonings.
• Use tongs to toss the potato wedges until evenly coated in the oil and seasonings.
• Place the potato wedges in the air fryer basket in a single layer. Work in batches, if necessary.
• Cook them for 15 minutes, shaking the basket after 10 minutes to ensure even cooking. Cook an additional 5 minutes if necessary.
• Once the potato wedges are golden brown, crispy, and soft through the center, remove them from the air fryer.
• Garnish with fresh parsley and serve hot.

Notes

• Every air fryer is slightly different, so you may have to adjust this rcipe for your specific model.
• Cut your potato wedges into evenly sized pieces. This helps them to cook evenly.
• Remove any excess moisture from your potatoes and cook in a single layer with a bit of room between each wedge. This allows the potatoes to get crispy, instead of steamy and soggy. 

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 595mg | Potassium: 918mg | Fiber: 5g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 2mg

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