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Home / Recipes / Air Fryer Potato Wedges

Air Fryer Potato Wedges

1 hr
| Leave a Comment |
5 from 3 votes
Jump to Recipe 01/07/22 | Updated: 01/07/22 | by Nora
Air Fryer Potato Wedges Recipe Image Pin

These Air Fryer Potato Wedges are perfectly seasoned, then air fry to fluffy, crispy perfection. Serve them as a side dish, or as finger food with an appetizer spread – they’re just as good with dinner as they are at a party!

overhead view of air fryer potato wedges on plate with ketchup and sour cream

Years ago, my husband would take me out to a tiny little restaurant where they made the best potato wedges. They served theirs with cheese and lots of freshly chopped herbs and plenty of sour cream for dipping – so good.

I tried to recreate them for years, and I finally found success with the help of my trusty little air fryer (although a regular oven makes some mean baked potato wedges, too).

These do take a little time to make, but most of it is hands-off. I promise they are worth the (small) wait!

female hand holding a potato wedge covered with sour cream

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for air fryer potato wedges with text labels
Ingredients for Air Fryer Potato Wedges: Russet potatoes, olive oil, garlic powder, ground paprika, salt, pepper and optionally fresh parsley and grated parmesan.

Ingredient notes

  • Potatoes: I recommend small-medium potatoes. You don’t want them too large, or the potato wedges will turn out weirdly long.
  • Seasoning: Feel free to add seasoning of your own you enjoy with potatoes. I sometimes add onion powder, or a few pinches of smoked paprika.
  • Olive oil: Canola oil or a neutral vegetable oil are both good substitutes if you don’t have any olive oil on hand.
  • Parmesan/parsley: I LOVE adding these after air frying the wedges, but they are not mandatory to the success of the recipe. Just really, really tasty 😉

How to make potato wedges in the air fryer

1. Scrub the potatoes clean and cut them into wedges. Place them in a large bowl and cover them with ice cold water. You’ll want to leave them in there to soak for 30 minutes.

  • glass bowl filled with raw potato wedges and water
    soak potatoes for 30 minutes

Then drain and pat dry with paper towels.

  • female hand patting dry potato wedges with paper towels
    pat dry

2. Place the dried wedges in a clean bowl and toss them first with olive oil, then with the seasoning.

  • female hand holding glass bowl filled with seasoned potato wedges
    toss with seasoning

3. Place the wedges in a single layer in your preheated air fryer basket (I have to do 2 batches in my 5 quart air fryer; so work in batches if needed – you don’t want to overcrowd your air fryer!).

Air fry the wedges at 400°F for 13-15 minutes, until the potatoes are tender on the inside and golden on the outside.

  • overhead view of raw potato wedges in air fryer basket
    place in air fryer
  • cooked potato wedges in air fryer basket
    air fry until golden

4. Toss the hot wedges with parsley and parmesan, if you like. Check for seasoning and toss with more salt, if needed, then serve immediately.

  • potato wedges in bowl with parmesan cheese and chopped parsley
    toss with cheese and parsley, if you like

Serve the wedges with your favorite dipping sauces – I LOVE sour cream with herbs, my kids always want ketchup and mayonnaise.

overhead view of air fryer potato wedges on plate with sour cream

Recipe tips

  • Don’t skip the soaking, it really helps with giving the best texture to the wedges. But do make sure to thoroughly pat the potatoes dry after soaking – else the potatoes won’t crisp up nicely on the outside.
  • I highly recommend combining the seasoning in a small bowl first before adding it to the potatoes, in order to achieve an even distribution. Don’t shortcut this one, else you could end up with a lot of salt on a few potatoes and none on the others.
  • If you need to air fry your potatoes in batches, you can reheat the now cooled potatoes from the first batch in the air fryer for 3 minutes at 400°F before serving.
frontal view of potato wedges of plate with small bowl of sour cream

More potato recipes

  • Roasted Baby Potatoes
  • Crispy Roasted Fingerling Potatoes
  • Air Fryer Baked Potatoes
  • The Best Instant Pot Potatoes
  • How to Make Mashed Potatoes
  • Leftover Mashed Potato Pancakes with Cheese
  • Cheesy Campfire Potatoes
  • Crispy Garlic Smashed Potatoes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of air fryer potato wedges on plate with sour cream
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Air Fryer Potato Wedges

These Air Fryer Potato Wedges are perfectly seasoned, then air fry to fluffy, crispy perfection.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 15 mins
Soaking 30 mins
Total 1 hr
Servings 6 servings
Difficulty Easy

Ingredients
 

For potato wedges:

  • 3 small Russet potatoes unpeeled
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

To serve (optional):

  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • extra salt to taste (only if needed)

Instructions
 

  • Soak potatoes (do not skip!): Scrub potatoes clean under running water. Cut each potato into 8-10 wedges. Place in a large bowl and cover with ice-cold water. Let sit for 30 minutes, then drain and pat dry with paper towels.
  • Prep: Pre-heat air fryer for 5 minutes.
  • Season: Combine garlic powder, ground paprika, salt and black pepper in a medium bowl. Toss potato wedges first with olive oil, then sprinkle evenly with seasoning and toss to coat.
  • Air fry: Place wedges in hot basket of air fryer in a single layer (you may need to do this in batches). Air fry at 400°F for 15-20 minutes, shaking basket once every 5 minutes.
  • Finish: Once cooked, remove wedges from air fryer and toss in a large bowl with additional salt, parmesan cheese and chopped parsley, if using. Serve immediately.
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Notes

  • Seasoning: Feel free to add seasoning of your own you enjoy with potatoes. I sometimes add onion powder, or a few pinches of smoked paprika.
  • Olive oil: Canola oil or a neutral vegetable oil are both good substitutes if you don’t have any olive oil on hand.
  • Batch frying: If you need to air fry your potatoes in batches, you can reheat the now cooled potatoes from the first batch in the air fryer for 3 minutes at 400°F before serving.
Nutrition is an estimate.

More recipe information

Course: Appetizer, Side Dish
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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