Air Fried Potato Wedges

Save this recipe on:

Golden, crispy, and bursting with flavor — these Air Fried Potato Wedges are the kind of snack or side dish that disappears as soon as they hit the table. With their crunchy edges and fluffy interior, each bite delivers a perfect balance of texture and seasoning. Thanks to the air fryer, you get all the indulgent crispiness of deep-fried potatoes without the excess oil.

Whether you’re hosting a game night, searching for a comforting side for burgers, or just need an easy weeknight dinner addition, these wedges fit the bill. They’re seasoned with a blend of garlic, paprika, pepper, and salt, then air-fried until perfectly browned. Plus, they pair beautifully with a variety of dips — think spicy sriracha mayo, creamy ranch, or classic ketchup.

---

Ingredients for Air Fried Potato Wedges

• 3 large russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika (smoked or sweet, your choice)
• ½ teaspoon onion powder (optional for extra flavor)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (for garnish)
• Dipping sauce of choice (optional but recommended)

---

Step 1: Prep the Potatoes

Start by scrubbing your russet potatoes thoroughly, leaving the skin on for that rustic texture and extra nutrients. Cut each potato in half lengthwise, then slice each half into 4 wedges to create 8 thick wedges per potato. If your potatoes are particularly large, feel free to cut each half into more wedges to ensure even cooking.

Step 2: Soak and Dry

Place the wedges into a bowl of cold water and let them soak for 20–30 minutes. This helps remove excess starch, which is the secret to crispier results. After soaking, drain the wedges and pat them completely dry with a clean towel or paper towels.

Step 3: Season Thoroughly

In a large mixing bowl, toss the dried potato wedges with olive oil, garlic powder, paprika, onion powder (if using), salt, and black pepper. Make sure every wedge is evenly coated with the seasoning for maximum flavor.

Step 4: Air Fry to Perfection

Preheat your air fryer to 400°F (200°C) for about 5 minutes. Arrange the wedges in a single layer in the air fryer basket, making sure they’re not overcrowded — this ensures even cooking and maximum crispiness. Cook in batches if needed. Air fry for 15–20 minutes, flipping halfway through, until golden brown and crisp.

Step 5: Garnish and Serve

Once done, transfer the wedges to a plate and sprinkle with fresh chopped parsley. Serve immediately with your favorite dipping sauce while they’re still warm and crunchy.

---

Estimated Nutrition

(Per serving — based on 4 servings total)

• Calories: ~190 kcal
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g
• Sodium: 300mg
• Potassium: 750mg

---

Frequently Asked Questions

1. Can I use other types of potatoes?

Yes! Yukon Gold potatoes also work well and offer a creamier texture. Red potatoes are an option too, but they may turn out less crispy.

2. How do I prevent the wedges from sticking together in the air fryer?

Avoid overcrowding the basket and shake or flip them halfway through cooking to ensure all sides get crispy.

3. Do I need to soak the potatoes?

Yes, soaking removes excess starch and helps them crisp up beautifully. It’s a small step with big results.

4. Can I make them without oil?

You can, but they’ll be less crispy. A light spray of oil improves texture significantly in the air fryer.

5. How do I make these spicier?

Add cayenne pepper, chili powder, or a dash of hot sauce to the seasoning mix before air frying.

6. Are these gluten-free?

Absolutely! Just be sure any added dips or seasoning blends are certified gluten-free.

7. What dips go best with these wedges?

Try ranch, garlic aioli, spicy mayo, honey mustard, or even cheese sauce — they’re incredibly versatile.

8. Can I prep them ahead of time?

Yes, you can cut and soak the wedges in cold water and refrigerate them for up to 24 hours before cooking.

---

Print

Save this recipe on: