Give me big, beautiful hunks of Air Fryer Potato Wedges! Made quickly and without oil, these potato wedges are golden and crisp on the outside and fluffy mashed-potato-like on the inside.
This is the restaurant-style version of a crispy potato wedge, but turned healthy thanks to the air fryer.
These homemade potato wedges are seasoned to salty, smoky perfection, served piping hot, and ready to devour as a side dish, appetizer, or snack.
The air fryer has been a delicious experiment, and I’m excited to have perfected several potato-related items now.
The results are unstoppably good (without the icky greasy feeling after):
Quick Air Fryer Potato Wedges Tips
Here we go; let’s dive into the perfect method for making air fryer potato wedges and my top tips.
- Make them Appeeling. Go ahead and leave the peels on! It gives a nice, rustic texture and flavor (plus adds fiber, vitamin C, B vitamins, and iron). If you hate peels, no worries; go ahead and peel if you prefer.
- Boiling Not Necessary. You do not boil air fryer potato wedges first.
- Rinse and Soak Potatoes Before Air Frying. Sliced potato wedges need to be rinsed AND soaked prior to air frying. Skipping the rinsing or soaking steps will not make them as crisp, and we are all about the crisp when it comes to fries and potato wedges!
- Rinse step: Potatoes will be swished in a bowl of cold water, drained, and then repeated once or twice more until the water runs clear. This removes excess starch so they can crisp.
- Soak step: After rinsing, you’ll pour very hot water over the potatoes and let them sit for 10 minutes. This softens the potatoes enough to cook them evenly, no par-boil needed.
- Dry ‘Em Well. After soaking, pat the potatoes very dry with a clean kitchen towel or paper towels.
- Air Fry Potato Wedges at TWO Different Temps. My secret to getting potato wedges as crispy as possible is to first air fry them at 350 degrees for 15 minutes in order to fully cook the inside without the outside burning, and then air fry at 400 degrees F for 15 minutes more to completely crisp.
- Toss Toss Toss. To get every square millimeter of each potato perfectly crisp, as well as prevent any from burning, toss your potatoes in the air fryer periodically, especially toward the end.
How to Make Air Fryer Potato Wedges
No deep frying to fiddle with for restaurant-worthy potato wedges. The air fryer makes it easy, and the ingredient list is short.
- Potatoes. Russet potatoes are best for air fryer potato wedges because their higher starch content makes for extra-fluffy interiors. They crisp up beautifully. Yukon gold potatoes would be denser.
Potatoes that are 5-inches or less in length work best. Longer potato wedge slices tend to break apart when tossed in the air fryer.
- Olive Oil. Just 2 tablespoons of EVOO. You could even make the air fryer potatoes wedges without any oil, but they just won’t be as crispy and satisfying.
- Seasoning. Potatoes are all about the seasoning! I used a mix of salt, garlic powder, and chili powder (optional, for a little spice).
- Scrub the potatoes and cut into wedges.
How to Cut Potatoes into Wedges
First cut each in half lengthwise on a non-slip cutting board, and then cut in half again to make potato quarters.
Lay each potato quarter cut side down, and then cut lengthwise again (with cuts about 1/2 inch apart). You’ll likely be cutting each quarter into thirds, giving you 12 wedges per potato.
- Rinse potatoes. Soak in hot water.
- Pat very dry. Toss with seasonings.
- Air fry potato wedges at 350 degrees F for 10 minutes.
- Toss, then continue to air fry for 5 minutes more.
- Toss potatoes again, and then increase air fryer temperature to 400 degrees F and cook for about 15 minutes more, tossing potatoes every 5 minutes. Transfer crispy potato wedges to serving plate, sprinkle with salt, and ENJOY!
I will honestly never tire of just plain, plenty-salty potato wedges dunked in Barbecue Sauce (or other tantalizing sauces like Greek Yogurt Ranch Dip or Vegan Queso or ketchup for something classic), but feel free to get creative!
- Cajun. Sprinkle with a Cajun seasoning blend for a different spicy flavor; reduce the salt, as Cajun seasoning usually includes it.
- Taco. Chili powder, paprika, cumin, garlic powder, pepper, and oregano, or your taco seasoning mix of choice.
- Season Salt. Such as Lawry’s. This is a particularly addictive version. No need to add additional salt, as there is already salt in this seasoning mix.
- Truffle. For fancy pants version, use truffle salt and add freshly-grated Parmesan cheese, then garnish with fresh parsley.
- Ranch. Onion powder, garlic powder, and dried dill are a winning combo.
- To Store. Place leftover air fryer potato wedges in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Reheat leftover potato wedges in the air fryer at 375 degrees F and recrisp for a few minutes.
- To Freeze. Freeze potato wedges in a single layer on a baking sheet until solid. Transfer the frozen fries to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat directly from frozen.
Meal Prep Tip
Chop your potatoes 1 day prior to air frying and store in airtight container in the refrigerator. They will brown a bit, but that’s ok.
What to Serve with Air Fryer Potato Wedges
Recommended Tools to Make this Recipe
- Air Fryer. The must-have for all the air fryer recipes.
- Mixing Bowls. Perfect for soaking your potatoes and tossing them with the spices. I love how they stack to store, and there’s a size for every kitchen need.
- French Fry Serving Basket. How fun is this? Serve all your air fryer fries, chips, and potatoes in this wire basket with included dipping dish, and then you’ll really feel like you’re in a restaurant.
My Air Fryer
I like this air fryer in particular because it heats up fast and has higher capacity than a standard air fryer.
Welcome to your new favorite side!
I can’t wait to hear about your delicious results.
Frequently Asked Questions
Absolutely; they are fabulous! You can see this Sweet Potato Wedges oven version for seasoning ideas.
To ensure a crispy air fryer potato wedge, rinse and soak your potatoes prior to air frying, preheat the air fryer to ensure it’s piping hot, and work in batches to not overcrowd if necessary (it’s ok if they overlap a bit).
If you are making an entire potato in the air fryer, you would want to prick holes in it first to prevent the unlikely occurrence of the potato exploding in the air fryer due to built up steam. Potato wedges do NOT need to be pricked before air frying.
For a shortcut, you could prep and then freeze potato wedges, or use store-bought, pre-cut frozen potato wedges. You can make frozen air fryer potato wedges; you will skip the soaking and rinsing step, and the cook time will need to be increased by a few minutes.
- 3 small russet potatoes* about 1 1/2 pounds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus a few pinches
- 1/2 teaspoon garlic powder optional
- 1 teaspoon chili powder optional
Scrub the potatoes (leave the peels on). Cut each in half lengthwise, then cut lengthwise again to make quarters. Cut each quarter such that you end up with 1/2-inch wedges (likely you’ll be cutting each quarter into thirds depending upon your potato). You will have about 12 or so wedges per potato.
Place the wedges in a large bowl. Fill the bowl with cool water, swish the potatoes around, then pour off the water. Repeat once or twice more, until the water runs clear (this removes the starch from the potatoes and helps them crisp). Once you’ve rinsed the potatoes, pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes. Do not skip rinsing or soaking or the fries will not be as crisp.
Spread the potato wedges onto a clean towel and pat very dry. Dry out the bowl you used to rinse them, then return the potatoes to the bowl. Top the potatoes with the oil, salt, garlic powder, and chili powder and toss to coat.
Preheat your air fryer to 350 degrees F. Add all of the potato wedges to the air fryer basket (it’s OK if that they’re overlapping; that’s the beauty of this method).
Air fry the potato wedges for 10 minutes, then use tongs to gently but thoroughly toss and redistribute them. Continue to air fry at 350 degrees F for 5 minutes more.
Gently toss and turn the potatoes once more, then increase the air fryer temperature to 400 degrees F. Continue air frying until the potato wedges are crisp, about 15 minutes more, tossing the potatoes every 5 minutes and checking them fairly often towards the end to ensure then do not burn.
Transfer the wedges to a serving plate and sprinkle lightly with additional salt. Enjoy immediately.
- TO STORE: Place leftover air fryer potato wedges in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Reheat leftover potato wedges in the air fryer at 375 degrees F and recrisp for a few minutes.
- TO FREEZE: Freeze potato wedges in a single layer on a baking sheet until solid. Transfer the frozen fries to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
Serving: 1(approx. 9 wedges)Calories: 188kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 666mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 9mgCalcium: 21mgIron: 1mg
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