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Skip the frozen wedges and make crispy these Air Fryer Potato Wedges instead. They’re golden on the outside, fluffy on the inside, and seasoned with simple pantry spices for a restaurant-worthy side dish that’s perfect for dipping.
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There’s just something about restaurant potato wedges that’s hard to resist. I wanted to recreate that same restaurant-style texture at home, and after making these homemade air fryer potato wedges over and over, I finally figured out what makes all the difference.
Now I make these seasoned potato wedges with turkey burgers, sandwiches, chicken tenders, or just about anything coming off the grill. They’re one of those simple sides that make an ordinary dinner feel a little more special.
The Trick to Crispy Restaurant-Style Air Fryer Potato Wedges
When I first started making potato wedges, I thought the seasoning was what made them taste like the ones from a restaurant. After making them many times, I realized it wasn’t the seasoning at all. It was taking a few extra minutes to prep the potatoes before they ever went into the air fryer. Once I started doing that, the wedges browned more evenly, developed crisp edges, and stayed fluffy in the middle.
Here’s why this method works:
- Restaurant-style texture. The real trick is soaking the potatoes, drying them really well, and giving them plenty of space in the air fryer. Those three simple steps are what create crispy, golden edges with fluffy centers instead of soft, steamed potatoes.
- Classic seasonings, plenty of flavor. I kept the seasoning blend simple so the potato flavor can really shine, but it’s easy to switch things up if you’re in the mood for something different. I’ve shared a few of my favorite flavor twists below.
- Works with almost any meal. Once you’ve made potato wedges in the air fryer once, the process becomes second nature, and they pair with just about any dinner.
Ingredient Notes
You only need a handful of simple ingredients to make these restaurant-style potato wedges, but a few of them make a big difference in how they turn out.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Russet potatoes: I always reach for russet potatoes because their higher starch content gives you the crispiest edges while keeping the inside nice and fluffy. Yukon Golds are a great option if you prefer a creamier center, and baby gold potatoes work too. Just cut them in half instead of into wedges.
- Oil: I usually reach for avocado oil because its high smoke point makes it great for air frying, but olive oil or another neutral oil works just as well.
- Seasonings: I keep the seasoning blend simple with garlic powder, onion powder, paprika, salt, and pepper, but if you want to change things up, I’ve shared some of my favorite seasoning twists below.
- Fresh parsley: Totally optional, but I always sprinkle a little on top before serving. It adds a fresh finish and a nice pop of color.
Try One of These Flavor Twists
One of my favorite things about these air fryer potato wedges is how easy they are to change up. Start with the classic seasoning blend, then try one of these flavor twists the next time you make them.
- Garlic parmesan. Toss the hot wedges with freshly grated parmesan, a little extra garlic powder, and chopped parsley right before serving.
- Cajun. Swap the paprika for Cajun seasoning if you like a little heat. I love serving these with cottage cheese ranch for dipping.
- Italian parmesan. Add Italian seasoning to the spice blend, then finish with freshly grated parmesan and chopped parsley for a classic Italian-inspired flavor.
- Ranch. Replace the garlic powder, onion powder, paprika, salt, and pepper with ranch seasoning before air frying for an easy crowd-pleaser.
- Taco. Use taco seasoning instead of the seasonings I used, then serve with salsa, guacamole, or Greek yogurt.
- Loaded potato wedges. Top them with melted cheddar, crumbled bacon, green onions, and a dollop of sour cream for an easy appetizer or game day snack.
How to Make Potato Wedges in the Air Fryer
These seasoned potato wedges are easy to make once you know the method. Here’s a quick overview before you get started. You can find the full instructions in the recipe card below.
- Slice the potatoes. Cut the russet potatoes into evenly sized wedges. I leave the skins on because they crisp beautifully in the air fryer and add extra texture. Just give the potatoes a good scrub before slicing.
- Soak the potatoes. Soak the potatoes in a large bowl of cold water for about 15 minutes and then pat dry with paper towels. Soaking the potatoes helps remove extra starch and helps them get extra crispy!
- Season the wedges. Add the potatoes, oil, and seasonings to a large bowl.
- Toss everything. Toss to coat the potatoes in oil and seasoning until every wedges is evenly coated.
- Arrange in air fryer. Place the seasoned potatoes in a single layer in the air fryer basket.
- Air fry. Air fry at 400°F for 15-20 minutes, shaking the basket every 5 minutes or so, until the wedges are golden brown and crispy.
Jamie’s Tips
My Best Tips for Crispy Air Fryer Potato Wedges
- Wash and scrub the potatoes well. Since the skins stay on, I always give the potatoes a good scrub before slicing.
- Cut the wedges about the same size. They don’t have to be perfect, but keeping them close in size helps them cook evenly, so you don’t end up with some overcooked while others are still firm in the middle.
- Don’t skip the soak. If there’s one tip I want you to remember, it’s this one. Soaking the potatoes helps remove excess starch, which is one of the biggest reasons they turn out so crispy instead of soft.
- Dry them really well. Taking an extra minute to dry the potatoes is just as important as soaking them. Any moisture left on the surface creates steam, making it harder for the wedges to brown and crisp.
- Give them plenty of space. If your air fryer doesn’t fit the whole batch in a single layer, it’s worth cooking in batches. A crowded basket traps steam, making it harder for the wedges to brown evenly.
- Shake the basket every 5 minutes. This helps all sides brown evenly and keeps the wedges from sticking together as they cook.
Serving Ideas
These air fryer potato wedges go with just about everything, which is one of the reasons I make them so often. Here are a few of my favorite ways to serve them:
- Dips and sauces: Potato wedges are even better with something to dip them in. I love serving them with my cottage cheese ranch dressing, Big Mac sauce, buffalo ranch, or garlic cilantro lime sauce.
- Burgers and sandwiches: I love serving these crispy potato wedges with my smash burger tacos or Big Mac sloppy joes, but they pair well with just about any burger or sandwich.
- Chicken dinners: Pair them with chicken nuggets, crispy chicken tenders, or your favorite grilled chicken for an easy weeknight meal.
- Veggies and salads: Round out your plate with smashed broccoli parmesan for an easy veggie side. If you’re in the mood for a salad, my kale and broccoli salad is always a great choice. For something a little sweeter, try glazed hot honey carrots with feta cheese.
Storage and Meal Prep
These air fryer potato wedges are definitely at their best fresh out of the air fryer, but if you have leftovers, they reheat really well.
- Storage: Let the potato wedges cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze the cooled potato wedges in a single layer until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.
- Reheat: For the crispiest results, reheat the potato wedges in a 375°F air fryer for about 5 minutes, shaking the basket halfway through. If they’re frozen, just add a few extra minutes until they’re heated through and crispy again.
- Prep ahead: If you want to get a head start, slice the potatoes up to 24 hours in advance and keep them submerged in cold water in the refrigerator. When you’re ready to cook, drain them well, pat them completely dry, and continue with the recipe. This is one of my favorite ways to make these homemade potato wedges even easier on busy weeknights.
More Easy Air Fryer Recipes
If you’ve made and love these Air Fryer Potato Wedges or any other recipe on my blog, please leave a 🌟 rating and comments below!
Air Fryer Potato Wedges
Ingredients
- 2 large russet potatoes or 3 medium, washed and scrubbed
- 2 tbsp avocado oil or olive oil
- ¾ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp black pepper
- chopped parsley for serving, optional
Instructions
- Slice potatoes into strips or wedge shapes.
- Soak potatoes in a large bowl with cold water for 15 minutes.
- Drain the potatoes and pat them as dry as possible using paper towels or clean kitchen towels.
- In a large bowl, toss with oil, salt, garlic powder, onion powder, paprika, and black pepper.
- Add to an air fryer basket in a single layer (you may have to work in batches depending on the size of your air fryer).
- Air fry at 400°F for 15-20 minutes. Stop to shake/mix the wedges every 5 minutes for even cooking and to prevent burning.
- Serve with your favorite dipping sauce!
Notes
- Soak the potatoes. This helps remove the excess starch so the wedges crisp up.
- Dry the potatoes well. This also helps make them golden and crispy.
- Arrange the wedges in a single layer. Cook in batches if needed.
- Cook times may vary. Depending on the size of your air fryer and the size of the potato wedges, you may need more or less cook time.
- Serve immediately. This ensures the crispiest texture.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
These were so easy and got super crispy in the air fryer. I will definitely make them again!