With one extra step, these air fryer potato wedges come out very crispy on the outside and so creamy on the inside, just as everyone loves them. Serve them as a side dish, delicious snack, or appetizer with your favorite dipping sauce.
There is nothing better than a generous serving of delicious potatoes next to your main dish.
At home, I often make simple skillet fried potatoes, air fryer carrots and potatoes, air fried baby potatoes, air fried baked potatoes, or roasted potatoes with green beans, air fryer crispy potato skins, air fryer potato rounds - we love them all.
This crispy air fryer potato wedges recipe is not an exception, and you will be making it again after trying it once.
Boiling the potatoes briefly before roasting makes them crisper and creamier. You do not want to skip this step, even if it takes extra time and adds one extra pot to wash. But it is worth it if you want the potatoes to be perfect.
And if you decide to skip the boiling part, add all the spices and herbs after you air fry the potatoes for at least 10 minutes first.
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Ingredients
Please, see the printable recipe card at the end of this post for the ingredients quantities and full recipe directions.
- Potatoes: I used Yukon gold potatoes. You can also use Russet potatoes. Choose higher starch kinds for this recipe.
- Olive oil: I love using olive oil for this recipe, as it adds extra flavor. You can use other vegetable or avocado oil instead.
- Seasonings and salt: I used smoked paprika, garlic powder, onion powder, black pepper, and salt. You can go as simple as salt and pepper, or even use your favorite store-bought spice mix.
- Water: you will need it only for boiling the wedges before air frying them.
Recipe directions
Step 1. Fill a large pot with water and bring it to a rolling boil. Meanwhile, rinse the potatoes well under cold water. Place a potato on a cutting board. With a sharp knife, cut the potato in half. Then, cut each half into 3-4 wedges. You can make them thinner or thicker, up to you. Repeat with the rest of the potatoes.
Step 2. Add potato wedges to the pot with boiling water. Boil them for 5 minutes, from the time the water starts boiling after you add them.
Step 3. Drain the potatoes using a colander. Leave them there to dry out for about 5 minutes or until most of the steam is gone. The steam will dry boiled potatoes. No need to use paper towels.
Step 4. Once the potatoes stop steaming and look dry, transfer them into a large bowl. Add there olive oil and the rest of the seasonings. Gently toss them so they do not break.
Step 5. Add seasoned wedges into the air fryer basket, and try arranging them in a single layer without too much overlapping. I usually use 3 medium potatoes for one batch. If making more, air fry them in batches.
Step 6. Air fry potato wedges at 400 degrees F for about 15 minutes, tossing them briefly every 5 minutes. The potatoes are ready when they are fork tender on the inside and become crispy and browned on top. You can sprinkle already-cooked wedges with some sea salt before serving.
Serving ideas
Homemade potato wedges are great on their own, but we often like them as a side dish with one of these main dishes:
- Baked chicken wings
- Greek chicken meatballs
- Baked salmon
- Air fryer fish fillets
- Baked chicken skewers
Recipe tips
- Use the potatoes that have higher starch content, such as Russet or Yukon gold.
- Slice potatoes into the same-sized wedges so they cook evenly.
- Parboil the potato wedges for 5 minutes before air frying - it helps to make them fluffy, creamy, and crispy.
- You can use different seasonings to make this recipe (see the next section for ideas)
Recipe variations
Parmesan: toss the potatoes in about ¼ cup of Parmesan cheese before air frying them.
Spicy: add about ¼ teaspoon of chili powder or ⅛ teaspoon of cayenne pepper to the seasoning mix.
Italian herbs: I like adding about ½ teaspoons of Italian seasoning to make them more aromatic.
How to store and reheat the leftovers
Transfer leftover potato wedges to the airtight container and store them in the fridge for up to 3 days.
You can reheat them in the microwave, oven, or air fryer.
I do not recommend freezing cooked potato wedges, as their texture will change.
Oven instructions
If you do not have an air fryer, you can easily make crispy potato wedges in the oven.
Preheat the oven to 425 degrees F and line a baking sheet with some parchment paper.
First, follow steps 1-4 for cutting, boiling, and seasoning the potatoes. Then, arrange the wedges on a prepared baking pan in a single layer.
Bake them for about 15-20 minutes or until golden brown.
Frequently asked questions
I usually do not peel the potatoes when making the wedges. The skin adds extra texture and crispiness. But it is OK to peel them if you prefer.
I always air fry the potato wedges at 400°F for about 15 minutes or until tender on the inside and crispy on the outside.
You can serve them with ketchup, garlic aioli, blue cheese, ranch dressing, honey mustard, or sour cream mixed with green onions.
If you have a bag of frozen potato wedges, simply air fry them for about 15-20 minutes at 400°F, shaking them every 5 minutes. They usually come pre-seasoned, but you can toss them in extra olive oil for extra crispiness.
More air fryer recipes with vegetables
- Air fryer whole sweet potatoes
- Air fryer sweet potato cubes
- Air fryer roasted beets
- Air fryer frozen asparagus
- Air fryer potato croquettes
- Air fryer parsnip fries
📖 Recipe
Air Fryer Potato Wedges
Equipment
- 1 Medium Pot
- 1 colander
- 1 Air fryer
Ingredients
- 3 medium Yukon gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt, divided
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Bring water to a rolling boil in a medium pot. Rinse the potatoes well. Cut each potato into wedges.
- Add potato wedges to the boiling water and boil them for 5 minutes from the time they start boiling.
- Using a colander, drain the potatoes. Keep them in a colander to dry. The heat from the steam will dry them. It takes about 5 minutes or until the steam is no longer visible.
- Transfer the potatoes to the large bowl. Add olive oil, half of the salt, smoked paprika, garlic powder, onion powder and black pepper. Use a spatula to mix them carefully not to break the potato wedges.
- Add seasoned potato wedges to the air fryer basket in a single layer. Air fryer for about 15 minutes or until crispy, shaking them briefly every 5 minutes. Once cooked, season them with the remaining salt or to taste.
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