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These air fryer potato wedges are crispy on the outside, fluffy on the inside, and made with simple seasonings and just a little oil. A quick soak in cold water helps them cook up extra golden and crispy, making them perfect for dipping.
I can’t think of a better way to enjoy potatoes than these crispy air fryer potato wedges. They’re perfectly crisp on the outside with a fluffy, tender interior that nearly melts in your mouth. The air fryer gives them that classic crunchy potato wedge texture with much less oil than traditional frying.
Why These Air Fryer Potato Wedges Get So Crispy
I make these potato wedges all the time because they’re simple, crispy, and go with just about everything. Here’s why they work so well:
- Crispy outside, fluffy inside. Soaking the potatoes and drying them well helps the wedges crisp in the air fryer instead of steaming.
- Simple ingredients. Russet potatoes, oil, and pantry staples are all you need.
- Air fried, not deep fried. You still get golden, crunchy edges with much less oil than traditional frying.
- Perfect for dipping. These wedges are sturdy enough for ketchup, ranch dip, or any favorite dip.
- Easy to customize. Change the seasoning, add Parmesan, or make them loaded with your favorite toppings.
If you love these potatoes, you’ll also love my Crispy Air Fryer Zucchini Fries, Air Fryer Stir Fry with Chicken and Vegetables, or Air Fryer Broccoli and Feta.
Ingredients
These homemade potato wedges only require a few ingredients, and you may already have many of them in your kitchen! Here’s a list for you (see the recipe card below for exact measurements):
- Russet potatoes – You’re going to leave the skins on, so it’s important to wash and scrub the potatoes. Yukon gold potatoes would also work, so would baby gold potatoes (just halve them rather than cutting them into wedges).
- Oil – I like using avocado oil best, but olive oil would work too.
- Seasoning – I used salt, garlic powder, onion powder, paprika, and black pepper, but don’t be afraid to add your own spin. Smoked paprika would be fun, so would a smattering of dried herbs.
- Optional fresh parsley – I love the pop of color and freshness the parsley contributes.
Fun Variation Ideas
- Seasoning swap. Add different herbs like smoked paprika, dried herbs like Italian seasoning or thyme and oregano, or even some chili powder!
- Make ’em cheesy. Sprinkle grated parmesan cheese or shredded cheddar 2 minutes before the cook time is up for a melty, cheesy wedge. Or sprinkle with crumbled feta or goat cheese with a drizzle of balsamic glaze right before serving!
- Use sweet potatoes. Swap the russets for sweet potato wedges!
- Loaded wedges. Top the finished wedges with cheddar cheese and bacon crumbles and pop them back in the air fryer for 2-3 minutes until the cheese is melted. Top with green onions and sour cream for serving!
How to Make Air Fryer Potato Wedges
Here’s a quick rundown of how to make these crispy potato wedges. Be sure to scroll to the recipe card below for more detailed instructions.
- Slice potatoes. Cut potatoes into thick wedges.
- Soak. Soak 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, while helps them get extra crispy!
- Season. Add potatoes, oil, and seasonings to a bowl.
- Toss. Toss to coat the potatoes in oil and seasoning.
- Arrange in air fryer. Place seasoned potatoes in a single layer in the air fryer basket.
- Air fry. Air fry at 400°F for 15-20 minutes, shaking every 5 minutes or so.
Jamie’s Tips
Expert Recipe Tips
- Evenly sliced wedges. When slicing your potatoes into wedges, aim for even pieces to ensure even cooking.
- Don’t skip to soak. Soaking the potatoes in cold water helps pull excess starch. I know it’s extra, but skipping this step can prevent the wedges from crisping up to their full potential.
- Dry the potatoes well. Don’t forget to pat them dry after soaking, as wet potatoes will steam instead of crisp.
- Don’t crowd the basket. Spread the potato wedges in a single layer in the basket of your air fryer, making sure they aren’t piled on top of one another. If the basket is overcrowded, the potatoes won’t crisp up properly. Work in batches if needed.
- Shake, shake, shake. Give the basket of the air fryer a shake every 5 minutes or so to ensure even cooking and to prevent burning.
What Goes With Potato Wedges?
Everything! These potatoes are ideal as a snack (with your favorite dip) or as part of a larger meal. Here are some of my favorite ways to enjoy them:
- Sauces and dips. These potatoes LOVE the company of a good dip. I have been rotating through ketchup, Buffalo Ranch Sauce, healthy Big Mac Sauce, and my favorite Cottage Cheese Ranch Dressing. I also love to dip these wedges into my Garlic Cilantro Lime Sauce. Use any of your favorite dipping sauces.
- Hearty mains. These crispy potato wedges go great Smash Burger Tacos or my Big Mac Sloppy Joes.
- Veggie sides and salads. Now that you’ve got your main and starchy side covered, it’s time to add in some colorful veggies. I love these wedges with my Smashed Broccoli Parmesan. This Kale and Broccoli Salad or these Glazed Hot Honey Carrots with Feta Cheese would be pretty amazing too.
How to Store and Reheat Extras
- Fridge. Once fully cooled, seal any leftover potato wedges in an airtight container. They will stay good in the fridge for up to 4 days.
- Freezer. Seal the fully cooled leftovers in an airtight freezer-safe container. You can store them in the freezer for up to 3 months.
- To reheat. Preheat the air fryer to 375°F. Spread the leftover potato wedges in a single layer in the basket of the air fryer so they crisp back up evenly. Cook for 5 minutes, shaking halfway through. If they’re not quite heated through, pop ’em in for another couple of minutes.
More 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!