Crispy on the outside and soft and fluffy inside, these air fryer potato wedges are a healthier alternative to French fries.
They’re seasoned perfectly with herbs and spices and have amazingly crispy skins.
They also aren’t cooked in a ton of grease or oil. (A single 1 1/2 tablespoon of olive oil to hold the seasonings is all you’ll need.)
Apart from the impeccable flavor and texture, these air fryer potato wedges couldn’t be easier to make.
The recipe comes together in 20 minutes with minimal effort. That’s my kind of side dish!
Air Fryer Potato Wedges
Say goodbye to greasy, fatty fries and hello to healthy, perfectly cooked potato wedges.
Thanks to the air fryer, you can fry almost any type of food in no time, with very little to no oil. Potato wedges are no exception.
These thick, well-seasoned wedges are downright heavenly. And because there’s barely any oil, they’re practically guilt-free!
How to Slice Potatoes into Wedges
Follow these steps to cut your potatoes into wedges:
- Select a knife with a sharp edge.
- Cut the potato in half lengthwise.
- Place each half (2 pieces) flat on a cutting board.
- Slice each half in half again lengthwise for 4 pieces.
- Slice the quartered potatoes (4 pieces) in half to make 8 wedges.
- Repeat these steps for the second potato.
For more effortless slicing, try using an apple slicer. One quick motion, and you’re all done! Kitchen magic!
How to Make Potato Wedges in the Air Fryer
Don’t worry. You’re only a few steps away from delicious, melt-in-your-mouth potato wedges.
1. Preheat. Preheat the air fryer to 400 degrees Fahrenheit. Preheating ensures the air fryer is hot enough to cook the food as soon as you hit start.
2. Wash and cut the potatoes. Wash and dry the potatoes well. You’ll leave the skins on, so it’s important to get rid of all the dirt.
Then, slice the potatoes into 16 wedges using the steps outlined above.
3. Mix the seasonings. Combine the olive oil, paprika, parsley, chili powder, salt, and pepper in a large bowl. Mix well.
4. Coat the wedges. Add the potatoes to the oil and seasoning mixture. Coat well.
5. Fry. Place 8 wedges into the air fryer basket. (If your air fryer is large, you may be able to fit all 16.) Fry for 10 minutes.
Then, remove the basket and use tongs to flip the wedges. Fry for another 5 minutes. Repeat until you’ve cooked all the wedges.
6. Serve. Serve the wedges while they’re still warm. Enjoy!
Why Do You Soak Potatoes in Water Before Air Frying?
Soaking the spuds in water reduces the starch in the potatoes, preventing them from sticking to each other and getting soggy.
In short, it’s the secret to insanely crispy potato wedges.
So, while the recipe doesn’t call for it, I highly recommend you soak your spuds in iced water before coating them with the olive oil mixture.
It’s just an additional 30 minutes, and it’s worth it.
Tips for the Best Wedges
Check out these last few tips before you start frying:
- Select appropriate potatoes. Russet, Yukon Gold, and White potatoes are the best ones for this recipe. These spuds turn soft and fluffy when cooked, and their skins aren’t bitter, like others.
- Dry thoroughly. Dry the potato wedges FULLY before tossing them in the olive oil mixture. Water creates steam when cooked, which will ruin the crispy skins.
- Slice evenly. Apart from being more visually appealing, even slicing also guarantees that the spuds cook evenly. If some wedges are thicker than others, you’ll have to cook them longer than the rest.
- Thoroughly coat the potatoes in oil. The air fryer will shake off all the excess. And even well-coated, they’re still much healthier than deep-frying!
- Season the potatoes well. This recipe requires common herbs, spices, and seasonings you’ll normally find in your pantry. Customize with rosemary, garlic salt, truffle salt, etc., if you want.
- Don’t over-crowd the basket. Overcrowding will block the air from passing through, which will result in soggy or even uncooked wedges.
- Don’t make them ahead of time. Potato wedges get cold quickly. And when they do, they soften. Cook these immediately before serving them if at all possible.
- Using frozen potato wedges? Add a few minutes to the total cooking time. It takes somewhere between 15 to 20 minutes at 400 degrees Fahrenheit to air fry frozen potatoes.
- Add cheese. Sprinkle the wedges with grated parmesan after cooking.
- Serve with dipping sauces. You can’t go wrong with the classic: ketchup, mustard, and sour cream. Care to make things extra? Serve them with cowboy crack dip, chili dip, or something else.
More Air Fryer Recipes
Air Fryer Potato Wedges
4
servings5
minutes30
minutes129
kcalThese air fryer potato wedges are wonderfully crispy on the outside and soft and fluffy on the inside. In just 15 minutes, you’ll have perfectly cooked potatoes right at home!
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
grated Parmesan cheese for topping, optional
chopped fresh parsley, for garnish
Instructions
- Preheat the air fryer to 400 degrees Fahrenheit.
- In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, thyme, salt, and black pepper. Mix well until the seasonings are evenly distributed.
- Add the potato wedges to the bowl with the seasoning mixture. Toss well to coat.
- Place the potato wedges in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.
- Air fry for 10 minutes. Flip the potatoes over and air fry for an additional 5 minutes. Repeat for the remaining wedges. Enjoy!
Notes
- First time with this recipe? If so, check for doneness 2 minutes early. Air fryers run on different power levels, so you may need to adjust the time.
- Tip for large air fryers. You may not need to cook in two batches. Just place the spuds neatly in the fryer’s basket and be sure there’s space in between.
- Have leftovers? Place them in an air-tight container and refrigerate. The following morning, slice them into cubes and pan-fry them for an easy breakfast side.
