These homemade air fryer potato wedges are delicious, perfectly seasoned, crispy on the outside, and fluffy inside!
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delicious and seasoned air fryer potato wedges
Making homemade potato wedges has never been easier! Seasoned with classic flavorful spices such as paprika and garlic powder, these air-fried wedges make for an easy side dish!
Another reason to love this recipe is that you get perfect, restaurant-style potato wedges, without the excess oil from deep frying. This recipe is also budget-friendly, and uses only wholesome ingredients!
This segment explains the best ingredients for making air fryer potato wedges and possible options for substitution. For measurements, see the recipe card provided at the bottom of this page.
- Russet (Idaho) potatoes – while you can use Yukon Gold or red potatoes, the Russet variety is starchier and lower in moisture than most varieties, making them great for potato wedges and fries. As a result, they crispen up well outside but still remain soft and fluffy inside due to their mealy flesh.
- Olive oil – use or any cooking oil that can handle high heat.
- Cornstarch – helps crispen up the potatoes.
- Herbs - chopped parsley or your favorite herbs, such as rosemary or thyme.
- Seasoning - salt, black pepper, garlic powder, paprika powder, and onion powder.
how to make air fryer potato wedges
This is an overview. The full instructions as well as the step by step recipe pictures have been provided in the recipe card below.
- Clean the potatoes, cut them into wedges, and then soak (optional). Discard the soaking water, transfer the potatoes to a bowl, and top with olive oil.
- Add the seasoning and some of the parsley, then combine. Reserve some parsley for garnishing.
- Mix in the cornstarch, transfer the potato wedges to your air fryer basket and air fry until cooked through and crispy on the outside.
- As a variation, feel free to use your favorite seasonings to make these potato wedges. You can also use more or less of the seasoning, depending on your taste.
- For crispy wedges, soak the wedges in ice-cold water for at least 30 minutes before air frying. This is an optional step that I do not recommend skipping.
- To prevent the wedges from turning soggy, do not overcrowd them in the air fryer basket. Also, try to avoid using too much oil.
- The cornstarch helps crispen the wedges up; it forms a coating that helps draw moisture from the potatoes, thereby making them crispy. I therefore also do not recommend skipping this.
Serving Suggestions: My favorite ways to serve these seasoned air fryer potato wedges is with some ketchup, sour cream, homemade barbecue sauce, honey mustard sauce, or some guacamole Yucatan! But do not let this limit you, simply feel free to serve them with your favorite dipping sauces!
frequently asked questions
Soaking the cut potatoes in cold water helps draw out some of the starch that is naturally present in potatoes resulting in crispier air-fried potatoes. It also helps get rid of excess starch that would otherwise make the wedges stick together. Soak your potatoes for at least 30 minutes or longer, if you prefer them crispier.
Air fry potato wedges at 400°F (approximately 200°C) for 20-25 minutes, making sure to flip or shake your basket mid-cooking. Because different air fryers cook differently, you should certainly keep an eye on your wedges and adjust the time accordingly, if needed. Also, note that thickly sliced wedges will require longer to cook.
To reheat potato wedges in the air fryer, follow the following steps:-
1. Lightly coat your potato wedges with some cooking oil.
2. Program your air fryer to 380°F (190°C).
3. Without overcrowding, place the cooked wedges on the air fryer basket.
4. Reheat the wedges in the air fryer for 3-8 minutes, or until warmed through, making sure to turn them or shake your basket midway through.
more air fryer recipes to try!
- Air Fryer Peanut Butter Cookies
- Ninja Foodi Dehydrated Apples
- Air Fryer Basmati Rice
- Air Fryer Toast
- Air Fryer Tilapia
- Ninja Foodi Air Fryer Scrambled Eggs
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Air Fryer Potato Wedges
- 6 large large russet potatoes (cleaned)
- ¼ cup olive oil
- 1 teaspoon cornstarch
- 1½ teaspoon salt (use more or less, according to taste)
- ½ teaspoon freshly ground black pepper (use more or less, according to taste)
- 1 tsp garlic powder
- 2 teaspoon paprika powder
- 1 teaspoon onion powder
- ⅓ cup freshly chopped parsley
- Wash and remove dirt from the potatoes. Cut the potatoes into wedges (about 8 pieces per potato). Soak the potatoes in ice-cold water for at least 30 minutes (optional but recommended) - see useful notes below.
- Discard the soaking water and transfer the potato wedges to a bowl. Top with the olive oil then combine. Next, season the wedges with salt, black pepper, garlic powder, paprika powder, onion powder and some of the chopped parsely. Reserve some of the parsley for garnishing.6 large large russet potatoes, 1½ teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 teaspoon paprika powder, 1 teaspoon onion powder, ⅓ cup freshly chopped parsley, ¼ cup olive oil
- Add cornflour to the seasoned wedges, toss to combine, then transfer the wedges to the air fryer basket, taking care not to overcrowd them. If needed, cook in batches.1 teaspoon cornstarch
- Set your Air Fryer to 400°F (approximately 200°C) and air fry for 20-25 minutes until cooked. Check mid-cooking and flip or shake your air fryer basket. You will know they are done when the potatoes are golden and crispy on the outside, and soft and fluffy inside.
- Repeat the process for any remaining potatoes until all the wedges have been air fried. Garnish with the remaining parsley and serve with some ketchup or your favorite dipping sauce.
- For crispy wedges, soak the wedges in ice-cold water for at least 30 minutes before air frying. This is an optional step which I do not recommend skipping.
- To prevent the wedges from turning soggy, do not overcrowd them in the air fryer basket. Also try to avoid using too much oil.
- The cornstarch helps crispen the wedges; it forms a coating that helps draw moisture from the potatoes, thereby making them crispy. I therefore do not recommend skipping this either.
- Use more or less of the seasoning, according to your taste.