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.
Why You’ll Love This Air Fryer Potato Wedges
– Because they give you the crunch of fries with a fraction of the oil — Air Fryer Potato Wedges, you sexy green appliance.
– They’re forgiving: if a wedge is a little thicker, it’s still delicious; if you under-season, there’s always dip.
– Hands-off enough to prep while doing 27 other things, but delicious enough to impress someone who thinks air fryers are a fad.
– Great for feeding a crowd or for that “I’m too tired to cook but also hungry” weekday crisis.
Kitchen Talk
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.
These air fryer potato wedges came out perfectly crispy on the outside and tender inside—just like I hoped! The seasoning was simple but flavorful, and they cooked quickly without any fuss. Definitely a go-to recipe for a quick, tasty side.
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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
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Air Fryer Potato Wedges
Ingredients
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
Featured Comments
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“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
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