This post may contain affiliate links. Please see our disclosure policy.
These crispy Air Fryer Potato Wedges come out golden and crunchy on the outside, light and fluffy on the inside every single time. Even better, they’re ready in about 25 minutes. The air fryer gives you that perfect texture faster and with less oil than oven-baked wedges, making them an easy go-to for busy weeknights or casual entertaining.
If you love these, be sure to try air fryer sweet potato wedges for a slightly sweeter twist.
Quick Look At This Recipe
- ✨ Flavor: Crispy, golden edges with a fluffy center and a savory, seasoned potato flavor
- ⏱️ Prep time: 10 minutes + 30 minutes soaking
- 🔥 Cook time: 20 minutes
- ⏲️ Total time: 1 hour
- 👥 Servings: 4
- 🥄 Tools: Air fryer, mixing bowl, knife, cutting board
- ❄️ Freezer-friendly: Yes — freeze cooked wedges and reheat from frozen at 400°F until hot and crispy
- 👩🏻🍳 Tip: Soak and dry the potatoes really well to get that extra crispy texture in the air fryer
SUMMARIZE AND SAVE THIS CONTENT ON
These wedges are just one of the many delicious air fryer recipes you can make with potatoes. I make these all the time when we’re having burgers for dinner or need a quick, crowd-pleasing side for game day.
If you love easy potato sides, you’ll also want to try Air Fryer Potato Chips, Air Fryer French Fries, Sweet Potato Cubes, and Air Fryer Seasoned Fries. They’re all simple to make with just a handful of ingredients.
Why You’ll Love This Recipe
- No Deep Frying Needed: You get perfectly crispy potato wedges with less mess, and far less oil than traditional fried wedges.
- Extra Crispy Texture: Soaking the potatoes removes excess starch, helping them crisp up beautifully instead of steaming in the air fryer.
- Simple Pantry Ingredients: Made with olive oil and basic spices you likely already have on hand.
- Endlessly Customizable: Easily switch up the seasonings to match any meal, whether it’s game day snacks, taco night, or a classic burger side.
Table of Contents
Ingredients
- Russet Potatoes: Russets, a high starch potato, work the best for a fluffy inside and crispy outside. Yukon Golds will work, but they won’t have the same fluffy inside.
- Olive Oil: Rubbed on the potatoes to help the seasonings stick and also aids in crisping the skin. Avocado oil also works well as a swap.
- Spices: The potatoes are tossed with a combination of paprika, kosher salt, garlic powder, and black pepper. You can also add some chili powder or cayenne pepper if you like a little heat.
See the recipe card for the full ingredient list with quantities.
Variations
- Garlic Parmesan Wedges: Toss hot wedges with grated parmesan and an extra sprinkle of garlic powder right after cooking so the cheese melts and coats every bite.
- Cajun Style: Swap the paprika for Cajun seasoning and add a pinch of cayenne for a smoky, slightly spicy kick.
- Loaded Wedges: Top cooked wedges with shredded cheddar, crumbled bacon, sour cream, and chives, then air fry for 1 more minute to melt the cheese.
- Italian Herb: Replace the paprika with Italian seasoning, then finish with a squeeze of fresh lemon for a bright, herby flavor.
- Smoky Wedges: Swap the paprika for smoked paprika to give the potatoes a deep, smoky flavor with subtle wood-fired notes that make them taste as if they came straight off the grill.
How to Make Air Fryer Potato Wedges
To get started, cut the potatoes into wedges. Cut the potato in half lengthwise, then place the flat side on the cutting board and cut it in half lengthwise again. Then slice each quarter potato into wedges.
- Fill a large mixing bowl with cold water and a few ice cubes if necessary. Soak the cut potatoes for 25-30 minutes. This step removes the starch, resulting in crispier potato wedges. After they have soaked, drain the water and pat them very dry with paper towels.
- Return the wedges to the bowl. Add the tablespoon of olive oil and the seasonings. Toss the wedges until coated with the seasonings. At this time, preheat your air fryer for 3–5 minutes. This helps kickstart the crisping immediately.
Dry Them Really Well: After soaking, make sure to pat the potatoes completely dry with paper towels. Any moisture left behind will create steam in the air fryer, which prevents that golden, crispy finish.
- Place the seasoned potato wedges in the air fryer basket in a single layer, without stacking or overlapping.
- Air fry the potato wedges at 400° F for 20-25 minutes. Shake the basket at the 10-minute mark. When ready, garnish with fresh parsley. Serve with ketchup, cheese sauce, ranch dressing, buffalo sauce, or your favorite sauce.
Avoid Overcrowding: For the crispiest wedges, arrange them in a single layer with a little space between each piece. If the basket is too full, they’ll steam instead of beign crisp.
Expert Tips
- Add Time for Larger Wedges: If you’re using large potatoes that create thicker wedges, plan to add an extra 2–3 minutes to the cook time. Thicker pieces take longer to cook through, and this ensures you still get that soft center with crispy edges.
- Skin On or Off: You can make these potato wedges with the skins on or peeled. If you do peel them, don’t toss those skins! They’re perfect for making air fryer potato peelings, which turn into a crispy, snackable bonus.
- Cut Evenly for Best Results: Try to cut your wedges into similar widths and thicknesses. This helps them cook evenly, so you don’t end up with some overcooked and others underdone.
- Batch Cooking Tip: If you’re cooking multiple batches, add all the finished wedges back into the air fryer for about 2 minutes before serving. This reheats everything at once, so every wedge hits the table hot and crispy.
- Freezer Friendly: These wedges freeze surprisingly well. Let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen at 400°F for 8–10 minutes.
Air Fryer Potato Wedges Recipe FAQs
Yes, you can cut and soak the potatoes up to 24 hours in advance. Just keep them submerged in cold water in the fridge. When you’re ready to cook, drain and dry them thoroughly before seasoning. Avoid cooking them ahead of time, because they taste best when they are fresh out of the air fryer.
Yes, it’s highly recommended. Soaking the raw potato wedges before cooking helps them crisp while cooking, as the cold water removes excess starch. If you skip this step, your potatoes may not have a super crispy exterior.
Russet potatoes are the best choice because their high starch and low moisture content create a fluffy interior with crispy, golden edges. They also hold their shape well when cut into thick wedges, making them ideal for this recipe. Yukon Gold potatoes are a good alternative if you prefer a slightly creamier, more buttery texture. While they won’t get quite as crispy as Russets, they still develop a nicely browned exterior and rich flavor.
Soggy wedges usually come down to excess moisture or lack of airflow. If the potatoes aren’t dried thoroughly after soaking, they’ll steam instead of crisping. Overcrowding the basket is another big culprit because the hot air can’t circulate properly. Cooking at too low a temperature or skipping the preheat can also prevent that crispy exterior from forming. For best results, pat the potatoes completely dry, cook in a single layer, and start with a fully preheated air fryer.
Store them in the refrigerator for up to 5 days or in the freezer for up to 2 months. For the best texture, reheat leftover wedges in the air fryer at 375–400°F for a few minutes until warmed through and crispy again. The microwave works if you’re in a hurry, but the wedges will be softer and lose that crisp edge.
Yes, you can make them without oil, but the texture will be different. The wedges will still cook through, but they won’t get as crispy or golden on the outside. A small amount of oil helps the seasoning stick and promotes browning, so even just 1–2 teaspoons can make a noticeable difference. If you’re skipping oil completely, expect a drier, more potato-forward texture rather than that classic crispy finish.
Serving Suggestions
These air fryer potato wedges are an easy side dish that goes with just about anything. Serve them alongside air fryer burgers, grilled or air fryer chicken thighs, or even sandwiches for a simple, satisfying meal.
They’re also perfect as a snack or appetizer with your favorite dipping sauces like ketchup, ranch, garlic aioli, or even a little spicy mayo. Enjoy with other game day appetizers like air fryer fried pickles and air-fried poppers.
For a more loaded option, top them with melted cheese, bacon, and a dollop of sour cream, or pair them with air fryer scrambled eggs for a hearty breakfast-style plate.
More Air Fryer Potato Recipes
Side Dishes
Air Fryer Home Fries
Side Dishes
Air Fryer Truffle Fries
Breakfast
Air Fryer Breakfast Potatoes
Side Dishes
Air Fryer Baked Potato
If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.
Air Fryer Potato Wedges
Equipment
- Air Fryer
Ingredients
- 4 Russet Potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- To cut potatoes into wedges, begin by first cutting the potatoes into quarters on a cutting board. Then, cut each quarter potato into wedges.
- Fill a large mixing bowl with cold water. Add a few ice cubes if necessary. Add the cut wedges to the water, and let them soak for 25-30 minutes. This will remove the starch and makes them crispy potato wedges.
- After they have soaked, drain water and pat dry with paper towels.
- Return wedges to the bowl, then add the tablespoon of olive oil, and the seasonings. Toss wedges until coated with the seasonings.
- Pour the seasoned potato wedges in air fryer basket in a single layer, without stacking or overlapping.
- Preheat your air fryer for 3–5 minutes at 400°F before adding the potatoes for the best crisp.
- Air fry the potatoes at 400 degrees Fahrenheit for 20-25 minutes. During the air frying process, shake the basket at the 10 minute mark.
- Garnish with fresh parsley and serve alone, or with ketchup, ranch dressing, buffalo sauce, sour cream, parmesan cheese, or with your favorite sauce of choice.
Notes
- Add Time for Larger Wedges: If using larger potatoes with thicker wedges, add 2–3 extra minutes so they cook through and crisp properly.
- Cut Evenly: Slice wedges into similar widths and thicknesses so they cook evenly and finish at the same time.
- Don’t Overcrowd: Arrange in a single layer with space between wedges. Cook in batches if needed to avoid steaming.
- Dry Thoroughly: After soaking, pat the potatoes very dry. Any leftover moisture will create steam instead of crispy edges.
- Batch Reheat Trick: If cooking in batches, add all wedges back to the air fryer for 2 minutes before serving so everything is hot and crispy at once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will the process be improved at all if you first fry them at a lower temp (maybe 3/4 of time), let cool and then finish frying at higher 400ยฐ for remainder of fry time? I am thinking about Double fried french fries