Air Fryer Potato Wedges

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!

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!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

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.

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Then drain and pat dry with paper towels.

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

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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.

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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.

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

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.

More potato recipes

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