Crispy on the outside and fluffy on the inside, these air fryer potato wedges are a lighter twist on a comfort food favorite.
Made with minimal oil, they’re rich in fiber and potassium while keeping saturated fat low.
This recipe makes a guilt-free side dish or snack that’s quick, satisfying, and family-friendly.
Perfect for everyday cooking, it’s budget-friendly, easy to prepare, and ideal for meal prep or casual gatherings.
Crispy Air Fryer Potato Wedges
Equipment
- 1 Air Fryer
- 1 Large bowl
- 1 Cutting board & knife
- 1 Kitchen Towel or Paper Towels
Ingredients
- 3 small russet potatoes skin on
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon fresh parsley chopped
- ½ teaspoon seasoned salt
- Black pepper to taste
Instructions
- Preheat the Air Fryer: Begin by switching on your air fryer and setting the temperature to 400°F (200°C). Allowing the air fryer to preheat is crucial because it ensures the potato wedges start cooking immediately upon placement, giving them a crisp, golden finish rather than a soggy texture. This step is the foundation of achieving restaurant-quality crispiness at home.
- Prepare and Wash the Potatoes: Scrub the russet potatoes thoroughly under running water to remove any dirt or debris, since the skin will be left on for extra flavor and fiber. Once clean, pat them dry with a towel. Keeping the skin not only boosts the nutritional value (extra fiber and minerals) but also adds rustic texture and crunch once fried.
- Cut Into Even Wedges: Place each potato on a cutting board and slice it lengthwise in half. Position the flat side of each half down for stability, then cut into 4 equal wedges. If your potatoes are particularly large, cut 5 wedges from each half. Consistency in size is important here—uniform wedges ensure they all cook evenly and become crisp at the same time.
- Optional Soak for Extra Crispiness: Fill a large bowl with cold water and submerge the cut wedges for about 30 minutes.This step helps release excess starch from the potatoes, which can otherwise cause them to stick together or cook unevenly. After soaking, drain the water completely and spread the wedges out on a clean kitchen towel or paper towels. Pat each piece dry thoroughly; any leftover moisture can lead to steaming instead of crisping.
- Season and Coat the Wedges: Transfer the dry potato wedges into a large mixing bowl. Drizzle the olive oil over the wedges, ensuring each piece gets lightly coated. Sprinkle in the garlic powder, chopped parsley, seasoned salt, and freshly cracked black pepper. Use your hands or a spatula to toss them gently until every wedge is coated evenly. This step is where flavor meets texture—the oil promotes crisping, while the seasonings infuse every bite with savory goodness.
- Arrange in the Air Fryer Basket: Place the seasoned wedges in a single, even layer inside the air fryer basket. Avoid overcrowding, as overlapping will block airflow and prevent them from getting crispy. If you’re making a larger batch, it’s better to cook in two rounds rather than cramming everything in at once. Remember, air frying works best when hot air can circulate freely around each wedge.
- Air Fry the Wedges: Cook the wedges at 400°F (200°C) for 15 minutes. About halfway through, remove the basket and shake it gently or use tongs to flip the wedges. This ensures even cooking on all sides. After the first 15 minutes, continue cooking for another 10–12 minutes, shaking or tossing every 5 minutes until they turn deep golden-brown and crispy to the touch. Depending on your air fryer model, total cooking time may vary slightly.
- Check for Doneness: Test one wedge by piercing it with a fork. The fork should glide through easily, indicating a soft, fluffy interior, while the outside should feel crisp and crunchy. If they need a bit more color or crunch, add another 2–3 minutes of cooking time.
- Serve and Enjoy: Transfer the hot, crispy wedges to a serving dish. Sprinkle with a touch of fresh parsley for a pop of color and added freshness. These wedges are perfect on their own, but they pair beautifully with dipping sauces like ketchup, aioli, ranch, or spicy mayo. Serve immediately for the best texture, though leftovers can be reheated in the air fryer for 3–5 minutes to revive their crunch.
Notes
- Always preheat your air fryer before adding the potatoes to achieve a crispier texture.
- Dry potatoes thoroughly after washing or soaking to prevent steaming, which can make wedges soggy.
- For maximum crunch, cook in batches instead of crowding the basket. Overlapping wedges won’t crisp evenly.
- You can customize seasonings with paprika, onion powder, or Italian herbs for different flavor variations.
- Olive oil gives richness, but other oils like avocado or canola also work well in high-heat cooking.
- To reheat, simply pop wedges back into the air fryer for 3–5 minutes instead of microwaving, which softens them.
- Adjust cooking time based on your air fryer brand and wedge thickness—some may cook slightly faster or slower.
- Russet potatoes are recommended, but Yukon Golds work too, yielding creamier insides with slightly less crisp skin.
Chef’s Secrets for Perfect Wedges
The secret to truly irresistible potato wedges lies in two key steps: soaking and drying.
Soaking removes excess starch, ensuring the wedges don’t stick and helping them crisp beautifully.
But drying is just as important—any leftover moisture creates steam, which works against the crunchy exterior you’re aiming for.
Another trick chefs swear by is tossing wedges with oil after drying but before seasoning, as this helps the spices cling evenly and enhances browning.
Finally, never skip the preheating stage. Just like a hot oven, a preheated air fryer gives the potatoes an instant blast of heat that locks in crispness from the start.
Serving Suggestions and Pairing Ideas
Air fryer potato wedges are a versatile side dish that pairs well with almost anything.
For a casual meal, serve them alongside grilled chicken, burgers, or sandwiches.
They also make a fantastic addition to game-day spreads with dips like garlic aioli, spicy sriracha mayo, or creamy ranch.
If you’d like to turn them into a more filling meal, try loading them with toppings—melted cheese, sour cream, and green onions for a “loaded wedges” style snack.
For a healthier option, pair them with a fresh garden salad or roasted vegetables.
They’re also great as a kid-friendly snack with ketchup or honey mustard for dipping.
Storage Tips for Best Results
To store leftovers, allow the potato wedges to cool completely before transferring them into an airtight container. Refrigerate for up to 3 days.
Avoid sealing them while still hot, as trapped steam can make the wedges lose their crispness.
When ready to enjoy again, reheat in the air fryer at 375°F (190°C) for 3–5 minutes until hot and crispy.
Freezing is possible, but for best quality, place the cooled wedges on a baking sheet to freeze individually before transferring them to a freezer-safe bag.
Reheat directly from frozen in the air fryer, adding 2–3 extra minutes to the cooking time.
Frequently Asked Questions
1. Do I have to soak the potatoes?
Soaking isn’t mandatory, but it’s highly recommended if you want ultra-crispy wedges. The water removes excess starch, preventing stickiness and promoting even cooking.
If you’re short on time, you can skip it, but the texture may be slightly softer.
2. Which potatoes work best for this recipe?
Russet potatoes are the top choice because of their starchy texture and thick skin, which crisps up beautifully.
Yukon Golds also work well if you prefer a creamier interior, though they may not be quite as crunchy.
3. Can I make these wedges oil-free?
Yes, you can make them without oil, but they won’t be as crispy or golden. If you prefer a lighter version, try a quick spritz of cooking spray instead of full tablespoons of oil.
4. How can I add more flavor?
Get creative with seasonings! Paprika, chili powder, Cajun spice, or even Parmesan cheese can take these wedges to the next level.
Adding fresh herbs like rosemary or thyme after cooking also boosts flavor without overpowering the potato.
5. Why aren’t my wedges getting crispy?
The most common reasons are excess moisture, overcrowding the basket, or not preheating the air fryer.
Make sure wedges are thoroughly dried, spaced out in a single layer, and cooked at the right temperature.
If needed, extend cooking time by a few minutes until they’re perfectly crisp.
