There is no wrong way to eat potatoes. They are objectively one of the greatest foods. However, I am personally partial to these seasoned air fryer potato wedges. The potato wedge is a beloved side. It is crispy like a French fry, but with more of a bite. Plus, I love the simple seasoning blend in this recipe and it cooks in your air fryer in 10 minutes!
This recipe is prepared in the air fryer, which allows you to get the perfect crisp on your potatoes without needing a ton of extra oil. Plus, the steps are simple. You will be surprised how easily you are able to bring better-than-takeout potato wedges right to your table!
Why You'll Love This Air Fryer Potato Wedges
- Fried Without Fats – These seasoned potato wedges are prepared in the air fryer using only 2 tsp of olive oil for the entire batch! Enjoy all of the crispy, fried goodness of fast food fries, but without the greasiness! It's like roasted potatoes, but made faster! It's so much better than deep frying, plus it's a lot less greasy and you can make it extra crispy. I've included the nutrition information below.
- Simple Steps – With just 5 easy steps, this recipe is so easy to follow. It is a great choice for a side dish with dinner, as its simplicity allows you to step away and multitask, preparing another dish at the same time. This is one of my favorite air fryer potato recipes!
Ingredients For Air Fryer Potatoes
- Potatoes – For these potato wedges, I chose medium sized russet potatoes. Russets are a great choice for frying, as they remain fluffy inside, while gaining a crispy exterior. Yukon Gold are a decent alternative.
- Olive Oil – This recipe only requires 2 tsp of oil. The main purpose of the oil is to get the seasonings to stick to the potatoes, however it does also encourage them to crisp more. I like olive oil, but as always, you can swap it for any oil with a high smoke point.
• Sea Salt – Usually salt is one of those ingredients that you don’t need to think much about. However, when it comes to fries, you really want the salt to be noticeable – not just a background seasoning. I like to use a good, quality, flaky sea salt. You could also opt for kosher salt. Table salt won’t stand out as well.
- Garlic Powder – Garlic helps to take these potato wedges from basic fried potatoes to flavorful wedges.
- Chili Powder – The chili powder will add just a little bit of spice to the potato wedges.
- Smoked Paprika – Smoked paprika is one of my favorite spices because it adds both zest and smokiness to whatever dish you use it in. In this recipe, the smoked paprika is really important to creating that signature seasoned potato wedge flavor profile.
- Black Pepper – You will need a little black pepper to complete your seasoning blend.
How to Make Air Fryer Potatoes
1. Cut the potatoes into wedges - full instructions below.
2. Soak potato wedges in a large bowl of ice water for 20 minutes.
3. Dry the potatoes, then lightly spray with olive oil, and sprinkle with seasonings.
4. Fill air fryer basket making sure to not over crowd the wedges.
5. Air fry at 400F for 10 minutes, then give a gentle toss, then cook for another 5 minutes.
Step by Step Instructions
First, start out by wedging your potatoes. Cut each potato in half, and then cut each half into about five wedges. Be sure to make your wedges all similar in size, as this will affect how they cook.
Next, soak your potato wedges. Prepare a large bowl of ice water and allow the wedges to soak in it for 20 minutes to 30 minutes. This step causes the potatoes to release the starch, which in turn will help to create crispy potato wedges. Note that if you skip this step, you may end up with soggier potatoes in the end.
Once your potatoes are finished soaking, remove them from the ice water, and dry them completely. It is important to eliminate as much moisture as possible so that your potatoes will fry, rather than steam, in the air fryer.
Spray your potatoes lightly with olive oil. You want just enough of a coating to encourage the seasonings to stick, but don’t overdo it. Then, sprinkle your seasonings including the salt and pepper onto the potato wedges and toss to ensure that they are evenly coated.
Finally, it is time to cook the potato wedges. Place your potatoes in the air fryer basket in a single layer. Take care not to overcrowd the basket, as this will keep your potatoes from crisping. You can cook them in batches if needed. Cooking time may vary depending on size of wedges.
Cook the potato wedges in the air fryer for 10 minutes at 400F. Once 10 minutes have passed, pause to shake the basket, and then resume cooking for an additional 5 minutes, or until the potatoes are done. Potatoes are done when they have a crispy outer layer, but can be pierced with a fork. Thicker cut wedges may take longer to finish cooking.
- Leftovers can be kept in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- To reheat from the refrigerator, pop your potato wedges into the air fryer on 375 for 5 minutes. To reheat from frozen, air fry for 10 minutes on 375.
- Potato wedges are generally prepared with the skin on. For this reason, it is wise to take some extra care when it comes to washing your potatoes. Potatoes can be covered in dirt and pesticides, but you can remove them before cooking. You can scrub them with baking soda water and a veggie brush prior to cooking. After you have cleaned your potatoes well, be sure to allow them to air dry before slicing into them.
- In a pinch, use Italian seasoning on the wedges for a quick pick.
Reheat refrigerated leftovers in the air fryer at 375 for 5 minutes. Reheat frozen potato wedges at 375 for 10 minutes.
Why is my food not crispy in the air fryer?
One of the biggest culprit to soggy air fryer foods is moisture. Moisture can obviously occur because the food you are cooking is wet. In this recipe, not drying the potatoes would cause that. Contrary to what you might think, adding too much oil can also have this effect. Another way that moisture can occur when cooking is by cooking the items too close to one another. When there are too many veggies too close together, there can be too much moisture for it to properly cook out of the veggies, preventing crisping. Aside from moisture, your food may not be crisping enough if you are not cooking it at a high enough temperature.
Soaking your potatoes in water before cooking allows the potatoes to release some starch, which will help to create a crispy outer layer that encases fluffy, soft potato inside. This step is actually helpful for cooking potatoes using any method – not just the air fryer!
From freshly cut wedges, you will want to cook them in the air fryer at 400 for 15 minutes, pausing to shake the basket after 10 minutes. From frozen, air fry your potato wedges at 375 for 10 minutes.
Looking for more air fryer dishes? Try these:
Air Fryer Potato Wedges
- 4 Medium Russet Potatoes washed and dried
- 2 tsp Olive Oil or Olive Oil Spray
- 1 tsp Sea Salt
- 1 tsp Garlic powder
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- ½ tsp Black Pepper
- Start by cutting the potatoes into wedges. The best way to cut them is to cut the potatoes in half, then cut each half into five-ish wedges.
- Soak potato wedges in a large bowl of ice water for 20 minutes, allowing the potatoes to release the starch.
- Dry the potatoes well, then lightly spray with olive oil, and sprinkle with seasonings.
- Fill air fryer basket making sure to not over crowd the wedges.
- Air fry at 400F for 10 minutes, then give a gentle toss, then cook for another 5 minutes. (Done-ness will depend on the thickness of the wedge.)
Store in air tight container for up to 4 days in fridge.
Can be frozen up to 3 months.