Have you ever tried making potato wedges in the air fryer? When you air fry potato wedges, you get the same crispy exterior as deep frying but with only a fraction of the oil. This method makes much crispier potatoes wedges than if you baked them while the inside is as tender as if you deep-fried them. They are so good that you won’t be able to stop eating at just one serving!
The air fryer is such a great countertop appliance, and you’re not going to want to make potato wedges any other way trying after this. I also love making Air Fryer Chicken Tenders and Air Fryer Bacon. You should give them a try if you haven’t already!
Key Ingredients You Need
- Potatoes – I highly suggest using Russet potatoes as they are dense while being low in moisture. Russet potatoes will give you the fluffiest, crispiest wedges. Avoid swapping for a waxy potato.
- Olive oil – You don’t need a ton of oil to make these wedges crispy. While I use olive oil, you can use a neutral-tasting oil of your choice.
How to Make Air Fryer Potato Wedges
Step 1: Peel the potatoes with a vegetable peeler.
Step 2: Cut the potatoes into wedges
Step 3: Place the wedges into a bowl and add in the oil and seasoning.
Step 4: Toss to coat.
Step 5: Air fry for 10 minutes at 400F, shaking the basket at the halfway point.
Step 6: Garnish and enjoy!
Tips For This Recipe
- The easiest way to cut potatoes into wedges is to cut a russet potato in half, lengthwise. Then cut each half into halves lengthwise as well. You’ll end up with triangle-shaped pieces. Cut each in half again, into long wedges.
- Avoid crowding the basket to ensure that the potato wedges cook evenly. If there is too much overlap, the potatoes won’t crisp up from the trapped steam. Air fry in two batches if needed.
- Try to cut the potatoes as evenly as possible, so everything cooks evenly. This prevents some potatoes from being overcooked or undercooked.
Frequently Asked Questions
It is up to you if you’d like to peel the potatoes. If you are not peeling them, be sure to wash and scrub them thoroughly, then pat them dry. You want to wash off any remnants of dirt. It’s also important to pat dry as if there is water left on them, the seasoning will not stick well, and the wedges will end up steaming instead of crisping up.
This recipe goes with everything! Try serving them up with my Carne Asada, Vegan Mac and Cheese, Black Bean Burger, Vegetarian Chili, and Air Fryer Salmon.
You can change things up by changing the seasoning. Try using Herbes de Provence, a dash of cayenne, grated Parmesan, Italian seasoning, Cajun seasoning, or whatever you have in your seasoning drawer. It’s really up to you! Play around with it and let me know in the comments what you used.
You can make these potato wedges ahead of time. Once cooked, let them cool to room temperature before transferring them to an airtight container. Store in the fridge for 3 to 5 days. When ready to enjoy, reheat them in the air fryer until they’re heated all the way through; usually, 2 to 3 minutes will be enough.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Air Fryer Potato Wedges
Ingredients
- 2 Russet potatoes
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ tsp garlic powder
- salt & pepper to taste
- parsley for garnish
Instructions
- Peel the potatoes and cut them into wedges.
- In a large mixing bowl, add in potato and rest of the ingredients and toss until everything is coated evenly.
- Place potatoes into the air fryer basket and cook at 400 degrees F for 10 minutes (or until doneness of your liking), flipping halfway during cook time
Video
Notes
- The easiest way to cut potatoes into wedges is to cut a russet potato in half, lengthwise. Then cut teach half into halves lengthwise as well. You’ll end up with triangle-shaped pieces. Cut each in half again, into long wedges.
- Avoid crowding the basket to ensure that the potato wedges cook evenly. If there is too much overlap, the potatoes won’t crisp up from the trapped steam. Air fry in two batches if needed.
- Try to cut the potatoes as evenly as possible, so everything cooks evenly. This prevents some potatoes from being overcooked or undercooked.
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