Air Fryer Potato Wedges

I make potato wedges so often my kids now consider them a food group. They’re crispy on the outside, pillowy inside, and salted just enough to make your throat do that tiny happy gasp. The air fryer does the heavy lifting — less oil, less babysitting, and still that golden, crunchy magic.

My husband eats them like they’re a sport: one wedge in each hand, dunk, chew, repeat. The first time I brought these to a potluck he was mildly offended I was sharing them at all. Now they’re a weekend staple — movie nights, rainy-day lunches, and the base of many “let’s throw dinner together” nights. Once I accidentally left the skin on one batch and it turned out better than the peeled version; we all cheered and ate an entire tray.

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I used to parboil my wedges because I thought potatoes needed extra help. Then I tried tossing them hot straight into the air fryer and boom — crisp outside, fluffy inside, zero sog. Also: olive oil spray is my lazy friend. One time I used paprika instead of smoked paprika because my brain was fried; it was fine but I missed the smoky hug. If you want extra crisp, leave the wedges on a rack for 10 minutes after cutting so the surface dries a touch.

Shopping Tips

– Produce/Fruit: Choose starchy potatoes like Russets or Yukon Golds — they crisp up best and the insides get that lovely fluff.
– Fats & Oils: Use a high-smoke oil (canola, avocado, or light olive oil). A little oil goes a long way in the air fryer.
– Spices: Keep smoked paprika, garlic powder, and onion powder on hand for an easy flavor trio; fresh garlic can burn in the fryer, so use powder or add a garlic dip.
– Fresh Herbs: Parsley or chives are nice at the end for brightness; buy them fresh and add right before serving.
– Budget Swaps: Russets are cheapest and work great; sweet potatoes also work but need slightly different timing — still delicious if you’re on a budget.

Prep Ahead Ideas

– Cut the wedges the night before and store them in cold water in the fridge to prevent browning; drain and pat very dry before air frying.
– Mix your seasoning blend in a small jar ahead of time so you can just shake, toss, and cook.
– Store prepped wedges in a sealed container or zip bag for up to 24 hours; dry them well before cooking to keep them crispy.
– For weeknights: do the cutting and seasoning in the morning, refrigerate, then air fry straight from the fridge when you get home.

✔Time-Saving Tricks

– Cut wedges uniformly so they cook in the same time — use a ruler? Or a forgiving eye and a glass of wine.
– Use convection or the air fryer basket — no tray preheating and faster crisping.
– Make a big batch and reheat in the air fryer for 4–5 minutes at 375°F to restore crispness instead of microwaving.
– When you don’t have fresh herbs, a squeeze of lemon or a sprinkle of dried parsley brightens without extra work.

✔Common Mistakes

– Overcrowding the basket — I once crammed too many in and they steamed instead of crisping. Fix: cook in batches and keep warm in a low oven.
– Not drying the potatoes — wet wedges = soggy wedges. Pat them dry or air-dry on a towel for 10 minutes before oiling.
– Too much oil — you don’t need a swimming pool of oil; a light toss is enough. If they’re greasy, blot with a paper towel and next time use less.
– Burning the garlic — fresh minced garlic goes bitter fast; save it for a dip or add at the end.

What to Serve It With

– Crispy green salad with lemon vinaigrette for a fresh contrast.
– A simple burger or black bean burger — wedges are a classic pairing.
– Garlic aioli, ketchup, or this tangy yogurt-dill sauce for dipping.
– Throw them next to grilled chicken or a sheet-pan roast for an easy dinner.

✔Tips & Mistakes

– Cut wedges evenly so nothing finishes raw or becomes charcoal.
– Salt right after cooking for better adhesion and flavor.
– If wedges are browning too fast, lower temp and increase time — that gives the inside a chance.
– Forgot to salt? Toss them hot with a little extra and they’ll forgive you.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to bring back the crisp (microwave will make them limp — not the mood). Cold wedges are awkward but perfectly snackable with mustard or a runny egg for breakfast; no shame in cold-potato-eating.

✔Variations and Substitutions

– Sweet potato wedges: sweeter, softer inside; reduce cook time by a few minutes and keep an eye on them — they brown faster.
– Spice it up: cayenne or chili powder for heat, or za’atar for a Middle Eastern twist.
– Cheese it: sprinkle grated Parmesan in the last 2 minutes of cooking so it melts and crisps without burning.
– Gluten-free, dairy-free friendly by default — just watch added dips or cheeses.

Frequently Asked Questions

Air Fryer Potato Wedges

Crispy outside and fluffy within, these air fryer potato wedges deliver big flavor with minimal oil and effort.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 2.25 lb russet potatoes, scrubbed and unpeeled
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp cornstarch helps extra crispness
• ▢ 1 tsp garlic powder
• ▢ 1.25 tsp smoked paprika
• ▢ 0.5 tsp onion powder
• ▢ 0.75 tsp fine sea salt add more to taste after cooking
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp dried parsley
• ▢ 2 tbsp grated Parmesan cheese optional, for serving

Instructions

Preparation Steps

• Preheat the air fryer to 400°F for 5 minutes.
• Cut potatoes into even wedges, leaving the skins on.
• Rinse wedges under cold water, drain well, and pat completely dry.
• Toss wedges with olive oil in a large bowl.
• Sprinkle on cornstarch, garlic powder, smoked paprika, onion powder, salt, and pepper. Toss to coat evenly.
• Arrange wedges in a single layer in the basket, leaving space. Cook in batches if needed.
• Air fry for 12 minutes. Flip or shake, then cook 6–8 minutes more until crisp and tender.
• Transfer to a bowl, sprinkle with dried parsley and Parmesan, and season to taste. Serve hot.

Notes

Try a spicy version by adding 1/4 tsp cayenne. For loaded wedges, finish with chopped chives and a dollop of Greek yogurt. Leftovers reheat well in the air fryer at 360°F for 3–4 minutes.

This recipe is an original creation inspired by classic Air Fryer Potato Wedges flavors. All ingredient ratios and instructions are independently developed.