These air fryer potato wedges are a perfect balance of comfort food and clean eating. They cook up faster than in the oven, with a crispy texture that rivals deep frying—minus the mess and extra fat. You only need a handful of pantry ingredients and about 30 minutes from start to finish. Plus, you can customize them with your favorite seasonings to match any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet potatoes
Olive oil or avocado oil
Garlic powder
Onion powder
Paprika (smoked or sweet)
Salt
Black pepper
Optional: Parmesan cheese, dried herbs, or red pepper flakes for extra flavor
Directions
Scrub the potatoes clean and cut them into even wedges—about 8 per medium potato.
Soak the wedges in cold water for 15–30 minutes to help remove excess starch (optional but recommended for extra crispiness).
Drain and pat the potatoes dry thoroughly with a clean towel.
In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
Place the wedges in the air fryer basket in a single layer (cook in batches if needed).
Air fry for 15–20 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
Remove from the air fryer and serve immediately, optionally garnished with Parmesan or herbs.
Cheesy Wedges: Toss with freshly grated Parmesan and parsley after cooking.
Spicy Kick: Add chili powder or cayenne to the seasoning mix.
Lemon Herb: Sprinkle with lemon zest and chopped rosemary or thyme for a fresh twist.
Loaded Wedges: Top with melted cheese, sour cream, green onions, and for a hearty appetizer.
Sweet Potato Version: Use sweet potatoes for a slightly sweeter and nutrient-rich alternative.
Storage/Reheating
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, return them to the air fryer at 375°F (190°C) for 5–6 minutes until hot and crisp again. Avoid microwaving, as it softens the texture.
FAQs
What type of potato is best for wedges?
Russet potatoes are ideal because they’re starchy and crisp up beautifully. Yukon Golds are a good second choice.
Do I have to soak the potatoes?
It’s optional, but soaking helps remove starch and improves crispiness. Even a quick 15-minute soak can make a difference.
Can I make these without oil?
You can, but they may not get as crispy. A light coating of oil helps them brown and adds flavor.
How do I keep the wedges from sticking?
Make sure the air fryer basket is clean and preheated. You can also lightly spray it with oil before cooking.
Can I cook these from frozen?
Yes, but they’ll take a bit longer and may not get as crispy as fresh-cut potatoes.
How thick should the wedges be?
Aim for about ½-inch thick at the widest point to ensure even cooking and a perfect texture.
Can I use other seasonings?
Absolutely! Cajun seasoning, ranch mix, Italian herbs, or curry powder all work well.
Why are my wedges not crispy?
Make sure they’re thoroughly dried after soaking and don’t overcrowd the air fryer basket.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding, which can lead to uneven cooking.
What sauces go well with potato wedges?
Ketchup, ranch, garlic aioli, chipotle mayo, or a simple yogurt dip all pair perfectly with these wedges.
Conclusion
Air fryer potato wedges are a healthier, easier alternative to traditional fried potatoes—without sacrificing flavor or crunch. With simple ingredients and customizable seasonings, this recipe is a go-to for quick sides, game-day snacks, or satisfying comfort food. Once you try them in the air fryer, you’ll never go back to deep frying or oven baking again.
Air fryer potato wedges are crispy on the outside, fluffy on the inside, and packed with savory flavor. A healthier alternative to deep-fried wedges, they’re quick, customizable, and perfect as a snack, appetizer, or side dish.
Ingredients
3 medium russet potatoes
2 tbsp olive oil or avocado oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked or sweet)
1 tsp salt
1/2 tsp black pepper
Optional: 1/4 cup grated Parmesan cheese, 1 tsp dried herbs, or 1/4 tsp red pepper flakes
Instructions
Scrub potatoes and cut each into 8 wedges.
Optional: Soak wedges in cold water for 15–30 minutes to remove excess starch, then drain and pat dry thoroughly.
In a large bowl, toss wedges with oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
Preheat air fryer to 400°F (200°C) for 3–5 minutes.
Arrange wedges in a single layer in the air fryer basket. Cook in batches if necessary.
Air fry for 15–20 minutes, flipping halfway, until golden brown and crispy outside and tender inside.
Remove and serve hot, garnished with Parmesan or herbs if desired.
Notes
Russet potatoes are best, but Yukon Golds also work well.Don’t overcrowd the basket—cook in batches for crispier results.Make them spicy with chili powder or cayenne.Swap in sweet potatoes for a nutrient-rich variation.Reheat leftovers in the air fryer to restore crispiness.
