Perfectly seasoned air fryer potato wedges are crispy on the edges, and soft on the inside! This post shows you how to make them with step by step photos.
One of my favorite things to cook in the air fryer is potatoes...you can turn the humble potato into ultra crispy french fries, or roast them up to golden perfection. Another great way to enjoy them? Potato wedges!
These potato wedges are seasoned with a simple blend of spices, and cooked up in the air fryer until they are crispy on the edges, and soft on the insides.
Serve them up with turkey burgers or honey lime chicken sandwiches for a fun and tasty dinner!
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Reasons to ♡ this recipe
- they are slightly easier and less finicky to prepare than french fries
- they have the perfect blend of crispy and soft textures
- the seasoning blend is delicious and perfect for dipping in ketchup
Recipe video
Watch the video below to see exactly how I prepped these air fryer potato wedges. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- Potatoes- I tested this recipe with three types of potatoes: red, white, and russet. By far, the most crispy were the russet potatoes. The high starch content of russets makes them great for french fries as it means there is less water in the potato (which would cause the fries to be more wet and maybe even soggy) (1).
I recommend avoiding overly large russet potatoes and use ones that are 4 inches long (or shorter). Longer russets had troubles cooking through evenly. - oil- I love using olive oil for this recipe, but avocado oil is another great option.
- spices- we've used a blend of onion powder, garlic powder, paprika and salt, but you could play around with this! Beware of adding dried herbs like oregano, as they can get blown off in the air fryer.
Step by step directions
Place potato on cutting board Cut potato in half Then each half in half Then cut on an angle to create wedges
1. Cut potatoes- Search for small to medium-sized russet potatoes for this recipe, and avoid any large or long ones. Place potato on the cutting board, then cut in half. Place each half cut side down, and cut in half again. Finally, cut each quarter on an angle to create 8 potato wedges from a potato.
2. Soak potatoes- Place potato wedges in a bowl of cold water and allow to sit for 15-30 minutes. Soaking potatoes helps remove starches from the surface of the potatoes, but in my experiments, also seems to infuse the insides with moisture, preventing them from drying out in the air fryer.
3. Dry potatoes- Shake off excess water, and arrange potato wedges on a clean kitchen towel. Blot with a second towel to remove extra moisture from the surface of the potato.
4. Toss in oil and spices- Toss the potato wedges in the oil to coat, then in the spices. Keep mixing until they are evenly coated.
5. Cook- Heat your air fryer to 400°F and allow it to preheat for at least 5 minutes. Arrange the potato wedges cut side down in the air fryer and cook for 7 minutes. Flip the wedges so that the other cut side is down and cook for an additional 3-5 minutes (depends on the air fryer & size of potatoes).
Potatoes are ready when edges are crispy and insides are soft- break open a taste tester and (carefully!) taste.
Recipe tips
The type of potato matters
I tested this recipe with red, white and russet potatoes, and in a side by side comparison, russets were far crispier. Red and white potatoes tasted delicious, but never got crispy. They do, however, have nice, soft insides.
Notes on soaking
I love it when I can skip steps in a recipe, and wondered if soaking the potatoes was *really* all that important, so I tested it out! In a side by side comparison, soaked russet potatoes were noticeably more crispy on the edges, but also softer and less dry on the inside. Unfortunately I do not recommend skipping this step.
The good news? A 15 minute soak was sufficient to get the benefits!
Differences between air fryer models
I tested these potato wedges in both an oven style air fryer (the Instant Pot Vortex air fryer oven) and a basket-style air fryer (the Cosori XL air fryer), and the cook times were remarkably similar in each.
Make sure that you rotate the trays in addition to flipping when using an air fryer oven.
FAQ
Soaking the potatoes removes starches from the surface of the potato, which helps them crisp up, and prevents them from sticking together.
These potato wedges should have nice, crisp edges, but will be soft on the inside. If you find your wedges are not crispy, it could be that you didn't cook them for long enough- you want those dark brown, crispy edges (see image below).
Other tips- ensure your fries are completely dry before tossing in oil, and make sure that your fries are only lightly coated in oil, not drenched.
Yes, you most certainly can! You can even pile them right up in the air fryer, as shaking the basket is sufficient to help them all get nice and crispy. All brands are slightly different in size, so just shake the basket every 2-3 minutes, and cook until crispy!
You can, but we noticed that when reheated, the potato wedges were slightly drier than when originally cooked. Reheat at 400°F for 5 or so minutes, until warmed through and crisped back up.
More air fryer recipes
- Air Fryer Salmon Patties
- Crispy Air Fryer Eggplant
- Air Fryer Zucchini Fries
- Crispy Air Fryer Cauliflower
- Ultra Crispy Air Fryer Chickpeas
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Crispy Air Fryer Potato Wedges
Ingredients
- 1 ½ lbs russet potatoes small (roughly 3-4 potatoes)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Cut potatoes- Search for small to medium-sized russet potatoes for this recipe, and avoid any large or long ones. Place potato on the cutting board, then cut in half. Place each half cut side down, and cut in half again. Finally, cut each quarter on an angle to create 8 potato wedges from a potato.
- Soak potatoes- Place potato wedges in a bowl of cold water and allow to sit for 15-30 minutes. Soaking potatoes helps remove starches from the surface of the potatoes, but in my experiments, also seems to infuse the insides with moisture, preventing them from drying out in the air fryer.
- Dry potatoes- Shake off excess water, and arrange potato wedges on a clean kitchen towel. Blot with a second towel to remove extra moisture from the surface of the potato.
- Toss in oil and spices- Toss the potato wedges in the oil to coat, then in the paprika, onion powder, garlic powder and salt. Keep mixing until they are evenly coated.
- Pre-heat- Heat the air fryer to 400°F for 5 minutes.
- Cook- Heat your air fryer to 400°F and allow it to preheat for at least 5 minutes. Arrange the potato wedges cut side down in the air fryer and cook for 7 minutes. Flip the wedges so that the other cut side is down and cook for an additional 3-5 minutes (depends on the air fryer & size of potatoes).Potatoes are ready when edges are crispy and insides are soft- break open a taste tester and (carefully!) taste.
Tips:
Video
Nutrition Information
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