This post may contain affiliate links. See my disclosure policy.
These Air Fryer Potato Wedges are thick-cut, lightly seasoned with just salt and black pepper, and cooked until golden brown and fluffy inside. A healthier alternative to deep-fried wedges, they’re ready in less than 30 minutes and pair perfectly with any dipping sauce.
These thick, golden potato wedges with crunchy edges and soft, pillowy centers have been made healthy thanks to the air fryer. All you need are a few Russet potatoes, a drizzle of oil, some simple seasonings, and your go-to air fryer.
The trick to getting extra crispy potato wedges? Soaking the cut potatoes in cold water to remove excess starch, and drying them completely before air frying. It’s the same method I use when making Air Fryer French Fries and classic Homemade French Fries. I’ve tested batch after batch, and I’ve learned that this small step, along with cooking in a single layer, makes all the difference between soggy wedges, and wedges with a truly crunchy finish.
These air fryer potato wedges are super versatile, too. You can serve them with Turkey Burgers or Air Fryer Chicken Breasts, pile them high on a snack platter with dipping sauces, or just enjoy them on their own with a little ketchup or ranch.
In this post, I’ll show you how to make perfectly crispy potato wedges in your Air Fryer, plus several seasoning ideas! They’re the kind of side dish that disappears the second you set them on the table – guaranteed.
Table of Contents
How to Make Potato Wedges in the Air Fryer
Air fryers are a game-changer when it comes to speed and convenience. You only need a light coating of oil (just a couple of tablespoons for these wedges) compared to the large amounts needed for deep frying.
What You’ll Need
- Potatoes: Russet potatoes (Idaho) are the best choice for classic crispy wedges with fluffy insides thanks to their high starch and low moisture. Yukon golds offer a creamier, denser texture. For restaurant-style crispiness, my recommendation choosing Russets, but for richer flavor and creaminess, Yukon golds are the way to go.
- Olive Oil: Just enough to coat the wedges lightly, about 1-2 tablespoons.
- Seasoning, Seasoning, Seasoning: Potatoes are pretty bland without seasoning. These potatoes were seasoned with salt and pepper (simple, yet perfect for dipping into different sauces), but you could really go all-out here. Be sure to check out some of my top seasoning ideas below!
Air Fryer Tip
All my Air Fryer recipes, including this one, are made in a COSORI Basket-Style Air Fryer. But, any basket-style model will work just as well. Keep in mind that cooking temperatures and times can vary slightly between brands, so you may need to make small adjustments.
If you’re using a toaster oven–style air fryer, like this COSORI Smart Air Fryer Toaster Oven Combo, note that they often run hotter than basket models, so check your wedges a few minutes early to prevent over-browning.
Step-By-Step Instructions
Despite the name, air fryers don’t technically fry food. Instead, they function more like a compact convection oven, circulating hot air to cook and crisp food evenly. Here’s how to make crispy potato wedges in your air fryer.
- Cut the potatoes. Scrub the potatoes under cold running water. Slice each potato in half lengthwise, then cut each half into 4-6 wedges, approximately 3/4 inch thick. Try to keep them uniform in size so they cook evenly.
- Soak the wedges. Place the cut wedges in a large bowl and rinse with cold water 1-2 times until the water runs clear. Drain, and then cover with very hot tap water. Soak for 20 minutes. This step draws out starch, which helps them crisp up instead of steam in the air fryer. Tip: If you’re short on time, even a 10-minute soak makes a difference.
- Preheat the air fryer. Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the basket with nonstick cooking spray.
- Dry & season. Drain the potatoes and pat them completely dry with a clean kitchen towel. Transfer to a dry bowl, drizzle with olive oil, and season with salt and black pepper. Toss until coated. Tip: Drying thoroughly is key; any leftover moisture prevents crisping.
- Arrange in the basket. Spread the wedges in a (mostly) single layer in the air fryer basket. Some overlap is okay, but don’t stack one on top of the other; this ensures hot air can circulate.
- Air fry. Cook at 400°F for 15-20 minutes, flipping the wedges halfway through. They’re ready when golden brown and fork-tender. Tip: If cooking in batches, return all wedges to the basket for 2–3 minutes before serving to re-crisp together.
- Serve. Sprinkle with fresh parsley or chives, if desired, and serve immediately with your favorite dipping sauce.
How to Add Flavor to Potato Wedges
With the right mix of spices and a perfect dip, you can turn simple potato wedges into something unforgettable. Here are six flavor-packed combos to try:
- Cajun: Toss the wedges with a Cajun seasoning blend for a bold and spicy kick (reduce added salt since most blends already have it). Pair with creamy Cajun remoulade sauce or chipotle ranch for extra heat.
- Taco: Season with chili powder, paprika, cumin, garlic powder, black pepper, and oregano, or use your favorite homemade taco seasoning. Serve them with homemade salsa, guacamole, or Rotel dip for a Tex-Mex twist.
- Truffle: For something a little more indulgent, sprinkle your wedges with truffle salt, grated Parmesan, and a touch of fresh parsley. Pair with garlic aioli or a creamy Parmesan sauce for dipping.
- Ranch: Mix onion powder, garlic powder, and dried dill for ranch-style wedges, or try this homemade ranch seasoning recipe. Dip them in traditional ranch dressing or herb-filled green goddess dressing for even more flavor.
- Smoky Garlic Parmesan: Coat your wedges with olive oil, minced garlic, onion powder, smoked paprika, and Italian seasoning, then finish with Parmesan cheese in the last two minutes. Enjoy with marinara sauce, rich garlic butter, or ranch dressing.
- Buffalo Ranch: Toss wedges in homemade buffalo sauce for a spicy, tangy coating, then serve them with creamy buffalo ranch sauce for the ultimate game-day combo.
Frequently Adked Questions
Place the potato on a sturdy cutting board and slice it in half lengthwise, then cut each half in half again to make quarters. Lay each quarter flat, cut side down, and slice lengthwise into ½-inch wedges. You’ll usually get three wedges per quarter, or about 12 wedges per potato.
No, there’s no need to boil them first. Simply soak the wedges in hot water for 20 to 30 minutes to remove excess starch and help them become crisp in the air fryer.
Yes! Leaving the skin on adds texture and nutrients, but you can peel them if you prefer smoother wedges.
Absolutely. Sweet potatoes work well in the air fryer, but keep in mind that they won’t get quite as crispy as russets or Yukon Gold potatoes due to their lower starch content.
Yes, you can cook frozen wedges in the air fryer just add a couple of extra minutes to the cooking time. For best results, toss them with a little oil and seasoning before air frying.
Potato wedges typically take 15-20 minutes in the air fryer at 400°F (200°C). Be sure to shake the basket halfway through cooking to help them crisp evenly. Cooking time may vary slightly depending on the size of your wedges and the brand of air fryer.
Storage Tips
- Storage: Allow leftover potato wedges to cool completely, then store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: For best results, reheat wedges in the air fryer at 375°F for 4-6 minutes until hot and crispy again. You can also reheat them in the oven at 400°F for 10-12 minutes. The microwave also works, but the wedges will lose their crispiness.
- Freezing: Spread cooked wedges on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat straight from frozen in the air fryer at 375°F for 8-10 minutes, shaking the basket halfway through.
Make-Ahead Tip: You can cut the potatoes into wedges and soak them in cold water up to 24 hours in advance. This prevents browning, removes excess starch, and means all you’ll need to do is drain, season, and air fry when you’re ready to cook.
More Air Fryer Potato Recipes
Air Fryer Potato Wedges
Ingredients
- 3 russet potatoes, (about 2 – 2 ½ lbs), scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- Preheat the air fryer to 400°F (200°C)
- Wash and scrub the potatoes, leaving the skins on. Slice each potato in half lengthwise, then cut each half into quarters. From there, cut the quarters into ½-inch wedges, usually three wedges per quarter, depending on the size of your potato. Each potato should yield around 12 wedges.
- Transfer the potato wedges to a large bowl and cover with cold water. Swirl them around with your hand, then drain and refill the bowl. Repeat once or twice until the water is mostly clear.
- After rinsing, turn the tap to hot and cover the potatoes with very hot water (boiling isn’t necessary). Let the wedges soak for 15 to 20 minutes to remove excess starch. Drain well and pat completely dry with paper towels.
- Add the potatoes to a clean bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Arrange the wedges in a single layer in the air fryer basket (some overlapping is ok). You may need to cook them in batches to avoid overcrowding.
- Air fry for 15 to 20 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Transfer to a serving plate and season with additional salt, to taste. Garnish with parsley, if desired. Serve immediately with your favorite dipping sauce.
Notes
- Potatoes: Russet potatoes will give the crispiest results, but Yukon golds also work well for creamier wedges.
- Seasoning Variations: Try Cajun seasoning, taco spice, ranch mix, or truffle salt with Parmesan for different flavor twists.
- Storage: Store leftovers in the fridge for 3 to 4 days in an airtight container.
- Reheating: Reheat in the air fryer at 375°F for 4 to 6 minutes to regain crispiness.
- Freezing: Cooked wedges can be frozen for up to 2 months and reheated straight from frozen in the air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
