These Air Fryer Potato Wedges are an easy-to-make appetizer or side dish that requires just a few minutes of prep. They are fluffy in the middle, crispy on the outside, and flavored with a simple seasoning blend. An optional coating of parmesan cheese makes them even crispier and irresistible.
Enjoy these crispy potatoes with ketchup, sriracha-mayo, or fry sauce!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
I think we can all agree that potatoes are one of the most versatile vegetables to cook with! They can be mashed, baked, fried, roasted, eaten on their own, or served as part of other dishes.
These crisp potato wedges are just one more delicious way to enjoy potatoes, and definitely a version you're going to want to try.
They are ultra crispy on the outside, light and fluffy in the middle, and tossed in salt, pepper, garlic, and paprika. And the best part is that they crisp up in the air fryer using just 2 tablespoons of oil, in less than 20 minutes!
I love adapting these roasted potato wedges to fit so many different meals by switching the seasoning, depending on what cuisine I'm cooking.
You May Also Like: 26 Easy Air Fryer Recipes for Beginners (With Free Time Chart
Air Fryer Facts: You can find a detailed guide on an Air Fryer - how it works, which one to buy, and what all you can cook in it, in this article: How Does an Air Fryer Work?
Let's make some crispy potato wedges in the air fryer!
Ingredients - Notes & Substitutions
These air fryer wedges are made up of a super simple list of ingredients that bring so much flavor to the table. You will need:
Russet Potatoes: be sure to rinse and clean well before slicing. You can peel them, but it's not necessary. It really depends on your personal preference.
Avocado oil or Olive oil: helps the seasonings stick and allows the exterior to get nice and crispy.
Spices: we'll use a simple blend of salt, black pepper, garlic powder, and paprika to give these potato wedges just the right amount of flavor. If you like to add some heat, add ¼ teaspoon of cayenne powder.
Grated Parmesan Cheese: optional but highly recommended and adds a delicious, salty-nutty flavor.
Fresh Parsley: for garnish, if desired.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Seasoning Variations
- Indian: toss the potato wedges in a blend of Indian seasonings.
- Italian: use Italian seasoning in addition to the seasonings already listed.
- Jerk: toss with cumin, nutmeg, allspice, smoked paprika, cinnamon, cumin and cayenne pepper for a sweet and spicy mix.
How to Make Potato Wedges in Air Fryer
Here are the step-by-step instructions on how to cut a potato into wedges. Be sure all of your wedges are relatively similar in size so they cook evenly and fully.
- Slice the potato in half lengthwise. (pic 1)
- Take each potato half, cut side down, and slice in half again. (pic 2)
- Now cut each potato quarter in half at a 45 degree angle such that each wedge is about ½-inch thick. If your potato is bigger, cut each quarter into thirds. (pic 3 & 4)
Prep potatoes: Soak the potatoes wedges in ice-cold water for 20-30 minutes, then drain and wipe-dry the wedges.
Add the seasonings: In a large mixing bowl, toss the potato wedges with 1 tablespoon of oil and the spices until well coated.
Air fry: Preheat your air fryer to 380ºF for 2 minutes. Place the wedges in a single layer in the air fryer basket, then cook for 10 minutes, shaking the basket halfway through.
Add cheese: Remove the basket and transfer the wedges to the same mixing bowl and toss with an additional tablespoon of oil and parmesan cheese (if using).
Air fry again. Spread the wedges in a single layer back in the air fryer basket and cook for another 8-10 minutes.
Alternate Method: Oven-Baked Potato Wedges
No air fryer? No problem! Make these potato wedges easily in the oven instead. Here's how:
- Prep the potatoes as per directions (clean, cut, soak, dry, and season.)
- Place the potato wedges on a lined baking sheet keeping some distance between them, then bake at 425ºF for 15 minutes, flipping halfway through.
- Remove the baking sheet and toss them with additional oil and parmesan, if desired.
- Return to the oven and bake for another 12-15 minutes until cooked and crisped to your desire.
Serving Suggestions
You can enjoy these roasted potato wedges as a snack or appetizer with ketchup, ranch, fry sauce, sriracha mayo, or cilantro jalapeño sauce.
My family also enjoys them as a side dish next to veggie burgers, salmon patties, tandoori chicken wings, BBQ ribs, or any of your favorite entrees.
Storing and Reheating
I prefer to serve these potato wedges right away for the best flavor. If you have any leftovers, store them in an airtight container in the fridge for up to 4 days, or in the freezer for 5-6 months.
To reheat, thaw them first in the fridge (if frozen), then air fry again at 380F for 2-3 minutes or until heated through and crisp.
Recipe Tips & Notes
- Potato type: I recommend using Russet potatoes for the best results.
- Wedge size: when you're cutting your potato wedges, try to make them as similar in size as possible so they cook fully and evenly.
- Potato prep: don't forget to soak the potatoes in cold water before you season them. This helps draw out the excess starch so they can get nice and crispy in the air fryer.
- Drying the potatoes: be sure to pat dry the potatoes thoroughly after you soak them to remove excess moisture. If they're too wet, they will steam rather than crisp up.
- Seasonings: feel free to get creative with seasonings! Spice it up with cayenne pepper, toss them with ranch mix, swap in Italian seasoning, etc.
Frequenty Asked Questions
I definitely recommend using Russet potatoes to make potato wedges. They get nice and crispy on the outside while remaining light and fluffy in the middle.
Yes. For crispy results, I recommend that you preheat the air fryer for 2 minutes at 380°F.
Since we are coating the potato wedges with oil, spraying the basket is not required.
The potatoes are done when they are fork-tender. To check this, insert a toothpick in a potato wedge and if it slides in and out easily, potatoes are done.
Typically yes, since they're usually not deep-fried. These particular potato wedges are also made in the air fryer which allows them to get crispy without tons of extra oil!
The primary difference is that fries are cut into strips while wedges are in more of a triangle shape. Fries are also usually deep-fried in oil while wedges tend to be either baked or roasted...or in this case, air fried!
If your potato wedges are soggy, you may have not dried them thoroughly enough. After you soak them, be sure to pat them dry to get rid of any excess moisture. If they are wet when you put them in the air fryer, the water will end up steaming the potatoes which will prevent them from getting crispy on the outsides.
More Air Fryer Appetizers
Looking for more air fryer appetizers to try? Here are a few of my favorites!
📖 Recipe
Air Fryer Potato Wedges
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 2 medium Russet potatoes rinsed and cleaned peeling is optional
- 2 tablespoons avocado or olive oil divided
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon regular paprika
- 2 tablespoons grated parmesan cheese (optional)
- 1-2 tablespoon finely chopped fresh parsley for garnish
Instructions
- Preheat the air fryer to 380°F for 2 minutes. Cut each potato lengthwise in half, then cut each half into 4-5 wedges, each wedge about ½-inch thick. Soak the potato wedges in ice-cold water for 20-30 minutes. Drain and wipe-dry the potato wedges.
- In a large mixing bowl, toss potato wedges with 1 tablespoon oil and spices, until coated well.
- Place the wedges in a single layer inside the air fryer basket. Depending on your air fryer size, you may have to cook these in multiple batches. Cook at 380°F for 10 minutes, turning the wedges halfway through.
- Transfer the partially cooked potato wedges in the same mixing bowl and toss them with the remaining 1 tablespoon oil. If using parmesan cheese, add that as well.
- Spread them back in a single layer in the fryer basket and cook for another 10 minutes, until cooked through and crisp on the outside.
- Garnish with parsley and enjoy with your favorite dipping sauce.
Notes
- Potato type: I recommend using Russet potatoes for the best results.
- Wedge size: when you're cutting your potato wedges, try to make them as similar in size as possible so they cook fully and evenly.
- Potato prep: don't forget to soak the potatoes in cold water before you season them. This helps draw out the excess starch so they can get nice and crispy in the air fryer.
- Drying the potatoes: be sure to pat dry the potatoes thoroughly after you soak them to remove excess moisture. If they're too wet, they will steam rather than crisp up.
- Seasonings: feel free to get creative with seasonings! Spice it up with cayenne pepper, toss them with ranch mix, swap in Italian seasoning, etc.
Erin says
I’m not a fan of potato wedges, but this recipe gave me second thoughts! Great recipe! Will be using it again in the future 🙂
Aneesha says
Thanks Erin, I'm so glad you enjoyed it!
Susan says
Thank you very much for sharing such a delightful recipe!
Aneesha says
Thank you!