These air fryer potato wedges are wonderfully crispy on the outside and soft and fluffy on the inside.
They’re seasoned perfectly with herbs and spices, too. And, before I forget, they’re also significantly healthier than French fries!
Apart from the impeccable flavor and texture, these wedges couldn’t be easier to make.
This recipe comes together in just 20 minutes, with very little effort required.
Say goodbye to greasy, fatty fries and hello to healthy and perfectly cooked potato wedges.
Air Fryer Potato Wedges
Thanks to the air fryer, you can fry almost any type of food in no time, with very little to no oil at all. Potato wedges are no exception.
While fries are great, I must say, I prefer these potato wedges. Because they’re thick, I get more potato goodness in every bite.
The textural contrast between the crispy exterior and tender interior is also on point.
And because there’s barely any oil on them, they’re guilt-free! Seriously, what more can you ask for?
How to Slice Potatoes into Wedges
Using a sharp knife, cut the potato in half, lengthwise. Place the halves flat on a cutting board and slice them again in half, lengthwise.
You should now have four equal slices at this point. Slice the quartered potatoes in half, and voila. You’ll have eight evenly sliced wedges.
For more effortless slicing, try an apple slicer. One quick motion and you’re done. It works like magic!
How to Make Potato Wedges in the Air Fryer
Start by preheating the air fryer to 400 degrees Fahrenheit.
Some recipes won’t require this, but based on experience, preheating ensures that the air fryer is hot enough to cook the food as soon as you start the timer.
Next, wash and dry the potatoes well. You’ll be leaving the skins on, so it’s important to get rid of all the dirt!
Slice the potatoes into wedges. One potato should yield 8 even wedges.
In a bowl, add the olive oil, paprika, parsley, chili powder, salt, and pepper. You can also add your choice of herbs, spices, and seasonings. Mix well to combine.
Place the potato wedges into the bowl, and toss to coat. Be sure each wedge is completely coated.
Put the first 8 wedges in your air fryer basket. If your air fryer has space for more, go ahead. As long as you don’t overcrowd the basket, you can add as many wedges as you like.
Air fry the spuds for 10 minutes then flip them over with a pair of tongs.
Air fry for another 5 minutes, and you’re done. Repeat the process for the remaining wedges, if any.
And, that’s it! Easy-peasy, am I right? For maximum goodness, serve the wedges right away.
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
- For perfect potato wedges, start with the right 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.
- Be sure to slice them evenly. Apart from being more visually appealing, it also guarantees that the spuds cook evenly at the same time. If some wedges are thicker than others, you’ll have to cook them longer than the rest.
- Coat the potatoes with oil well. Don’t worry about the calories because the air fryer will shake out all the excess oil, anyway. Plus, considering the sheer amount of oil that deep-frying requires, these spuds are still a lot healthier.
- Season the potatoes well. This recipe requires common herbs, spices, and seasonings you’ll normally find in your pantry, but feel free to customize to enhance the wedges’ flavors even more. I’m talking rosemary, garlic salt, truffle salt, and oregano!
- If you’re soaking the potatoes beforehand, be sure to dry them well before tossing in the olive oil mixture. Water creates steam when cooked, so instead of crispy edges, your wedges will be soft both outside and in.
- Do not over-crowd the air fryer basket. The way that the air fryer works is that it produces hot air that circulates throughout the basket. Overcrowding will block the air from passing through, which will result in soggy or even uncooked wedges.
- Flip the wedges or shake the basket halfway through cooking. This helps ensure even cooking.
- If you have a larger air fryer, you won’t need to cook in two batches. Just place the spuds neatly in the air basket and be sure there’s space in between.
- If it’s your first time air frying potato wedges, check for doneness 2 minutes early. Air fryers run on different power levels, so depending on what you own, you may need to adjust the time accordingly.
- If you’re air frying frozen potato wedges, just 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. No need to thaw beforehand.
- Love cheese? Sprinkle the wedges with grated parmesan after cooking.
- Do you enjoy the sweet and salty flavor combo? Use sweet potatoes instead! Coat the wedges with a blend of cinnamon, sugar, and nutmeg, and air fry as instructed.
- Potato wedges taste best when freshly cooked. They turn soggy after sitting out for a while, so I don’t recommend cooking them ahead of time. But if you have to, just air fry them again for 2 to 3 minutes at 400 degrees Fahrenheit before serving so they crisp up again.
- 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.
- You can’t go wrong with the classic dips, ketchup, mustard, and sour cream. Care to make things extra? Serve your wedges with any of these dips, instead:
More Air Fryer Recipes
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