Air Fryer Potato Wedges! Crisp on the outside and tender on the inside, these flavorful potato wedges made in the air fryer are truly addictive!
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
Nothing quite quells a carb craving like good ol' potatoes. These Air Fryer Potato Wedges are such a treat, whether you're looking for a satisfying game day snack or a simple side dish to go along with dinner.
My method of par-boiling the potatoes before tossing them with oil and seasonings and finishing the cooking process in the air fryer results in perfect potato wedges with crisp, flavorful exteriors and fluffy, tender middles.
Flavor them with your favorite spice blend and serve them up with your preferred dipping sauce for an irresistible bite you'll want to make weekly!
Looking for other ways to use your air fryer? Check out some of my favorites: Air Fryer Salmon, Air Fryer Cookies, Bacon & Refried Bean Air Fryer Jalapeno Poppers.
This recipe is naturally gluten-free, dairy-free and vegan. See Variations & Substitutions area below for different ways to flavor your potato wedges!
Ingredients
It's hard to believe that it only takes THREE ingredients to make the most lip-smackin' Air Fryer Potato Wedges! Here's what you'll need:
- Potatoes. I use russet potatoes, but you can certainly experiment with different types of potatoes to see which you enjoy most.
- Oil. Olive oil is what I used when making the batch pictured here, but feel free to use your preferred type of oil. You'll only need a tablespoon or two to lightly coat the potato wedges.
- Seasonings. Go mild or wild! I used a mixture of sea salt, garlic powder and smoked paprika. You can use your favorite pre-made spice blend like blackened seasoning or Cajun seasoning, or try dried herbs like dill weed or rosemary for an earthy and aromatic twist. Go global with curry powder, jerk seasoning or za'atar.
Instructions
Cut Potatoes into Wedges
Give your potatoes a quick scrub under running water to remove any dirt or debris using a vegetable scrub brush. Pat dry and place on a cutting board.
Using a sharp knife, cut the potatoes in half lengthwise. Place the halves face down on the cutting board, and cut each half in half once more.
Flip the quarters over and, depending on the size of your potatoes or how thick you'd like your wedges, carefully slice them again once or twice. For most potatoes, you'll be able to get 8-12 wedges.
Par-boil Potato Wedges
Place the potato wedges in a large pot of boiling water. Boil for about 5-7 minutes or until just fork tender. Do not over-cook them or they will get too soft and start to fall apart.
Oil & Season Potato Wedges
Pat the potato wedges dry to remove any excess moisture; the more dry, the more crisp they will get during air frying.
Place the potato wedges in a pan or a bowl; drizzle them with olive oil or your preferred oil, then toss them to coat. You'll want just enough oil to thinly coat the wedges.
Sprinkle the potato wedges evenly with your desired seasonings. I used sea salt, garlic powder and smoked paprika. (Check out the Variations & Substitutions area below for more ideas.)
Air Fry Potato Wedges
Place the potato wedges in your air fryer basket or on the air fryer tray, depending on the type of air fryer. Make sure not to overcrowd them and, if possible, leave a little space between them so that the air can properly circulate.
Slide the air fryer basket into place and cook them at 400 degrees for about 15 minutes, or until they've reached the desired level of crispiness and are browned.
Tip: I like to keep the air fryer basket closed for the first 8-10 minutes of cooking to allow them to start to crisp up, then give the basket a few shakes in the last few minutes of cooking to make sure they're browning all over.
Remove from air fryer and serve while hot with your favorite dipping sauces.
FAQ's
Boiling your potatoes for just a few minutes until they are slightly softened helps the inside cook all the way through while the outside crisps up in the air fryer. Skipping this step may result in potato wedges that are cooked on the outside but not fully tender in the middle.
It's okay if your potato wedges touch a bit in the air fryer, but I find that leaving even a little bit of room between them instead of piling them all on top of one another helps the hot air circulate and results in crispier wedges. If you do stack the wedges, make sure to give the basket a shake a few times during cooking.
For air fryer potato wedges or fries, set the temperature to 400°F. Different models of air fryers cook differently, so it may be a good idea to check the manual for your model.
Yes! Place the potatoes on a foil-lined baking pan and bake at 450°F for 25-30 minutes or until the potato wedges are browned and crispy.
Yes. Prepare the potato wedges according to the directions, then bake or air fry them at 400 in the oven or 375 in the air fryer until tender and lightly browned. Cool completely and place them on a lined baking pan; place them in the freezer to "flash freeze" (about an hour), before transferring them to a freezer-safe zip top bag or container.
To reheat, place in the oven or air fryer and cook until heated through and golden, about 25-30 minutes.
Variations & Substitutions
Mix things up and try out these variations on these potato wedges:
- Try different spice combinations. Store bough blends make it easy or get creative and come up with your own. A few of my favorites include: Garlic & dill, taco seasoning or even finishing off the crispy potato wedges with a drizzle of truffle oil.
- Experiment with different kinds of potatoes such as sweet potatoes, red-skinned potatoes or Yukon golds.
- Polish off hot potato wedges with flavored finishing salts or fresh herbs.
- Serve with different types of dipping sauce such as fancy ketchups, aiolis or even chimichurri.
Air Fryer Potato Wedges
Ingredients
- 2 Russet potatoes scrubbed and sliced into wedges (see tutorial above)
- 1 tablespoon olive oil or enough to lightly coat potato wedges
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Scrub and rinse potatoes. Pat dry and cut into wedges.
- Place the potato wedges in a large pot of boiling water. Boil for about 5-7 minutes or until just fork tender. Do not over-cook them or they will get too soft and start to fall apart.
- Pat the potato wedges dry to remove any excess moisture; the more dry, the more crisp they will get during air frying.
- Place the potato wedges in a pan or a bowl; drizzle them with olive oil or your preferred oil, then toss them to coat. You'll want just enough oil to thinly coat the wedges.
- Sprinkle the potato wedges evenly with your desired seasonings. I used sea salt, garlic powder and smoked paprika. (Check out the Variations & Substitutions area below for more ideas.)
- Place the potato wedges in your air fryer basket or on the air fryer tray, depending on the type of air fryer. Make sure not to overcrowd them and, if possible, leave a little space between them so that the air can properly circulate.
- Slide the air fryer basket into place and cook them at 400 degrees for about 15 minutes, or until they've reached the desired level of crispiness and are browned.
Notes
- Try different spice combinations. Store bough blends make it easy or get creative and come up with your own. A few of my favorites include: Garlic & dill, taco seasoning or even finishing off the crispy potato wedges with a drizzle of truffle oil.
- Experiment with different kinds of potatoes such as sweet potatoes, red-skinned potatoes or Yukon golds.
- Polish off hot potato wedges with flavored finishing salts or fresh herbs.
- Serve with different types of dipping sauce such as fancy ketchups, aiolis or even chimichurri.
