Don’t worry Carb Lovers – you haven’t been forgotten. Sometimes we all need healthy helping of starch, and super simple Air Fryer Potato Wedges are ready to pick up the mantle and play hero. Loads of options for flavors below including dips, drizzles and seasoning. Plus our top trick for extra crispy wedges!
I was really ready to let loose on some intra-generational warfare today over the disparagement of the potato wedge in every single French fry ranking list on the internet. But just as I was about to fight every fellow millennial stationed at Deadspin or Buzzfeed or Kitchn, I realized this goes beyond age. These were just screeds crammed in between the borderline-libelous rantings of a GenXer at the “Gray Lady” and a GenZ student at “Spoon University.” Apparently, there are some things everyone under 60 can agree on.
I consider wedges “fries” by virtue of their hand-holdability. You can snack on ’em, dip ’em, or, if you’re feeling dainty, go ahead and use your fork. Everyone’s No.1 complaint is that there’s not enough crunch on the outside and the insides verge too closely on baked potato territory. This seemed odd to me since they also have so much more surface area for crisping and then I realized, everyone is basing their misguided opinions on grease-soaked restaurant wedges.
This is why I’m an advocate of home cooking. And not just home cooking, but home cook testing. And luckily for us all I got my bee in a bonnet over this and decided to work these out in the air fryer. Definitely not rocket science, but there are some important tricks to getting these air fryer potato wedges right enough to make a strong comeback during dinnertime. The recipe is simple enough, but make sure to review all the tips below before making a batch. Then we can all get back to arguing about skinny jeans.
How to Slice Potatoes into Wedges
Aim for eight equal sections. All cuts should be made lengthwise!
- Slice potatoes in half lengthwise (from top to bottom, not ’round the middle).
- Then slice the halves into quarters;
- And slice the quarters in half again. The safest way to cut the quarters into eights is cut side down (safety first!).
How to Make Potato Wedges in the Air Fryer
Don’t sleep on these! Potato wedges are making a comeback thanks to the air fryer. Quick, easy, and crispy (yes, crispy!) Air Fryer Potato Wedges cut out the grease and the guesswork, making this super simple side super-satisfying. Gluten-free and vegetarian with tons of options for flavors – just slice, soak, season, and shake.
For an interactive post, click here to view the web story for this recipe!
OUR BEST TIP: soak the potatoes first! This step removes some of the starch (you’ll notice that the water turns cloudy). This will allow the edges to get extra crispy. Pat them dry before oiling and seasoning.
- Soak potato wedges in cold water for 30 minutes. Rinse and pat very dry. I like the wrap them into a cotton kitchen towel and pat them all over.
- Toss wedges in oil and seasoning until evenly coated.
- Place potatoes in air fryer basket – fill no more than halfway.
- Cook at 390°F for 20-22 minutes. Shake every 5 minutes.
- Garnish and serve immediately with your favorite dipping sauces.
Tips for Making This Recipe Perfectly
- Preheat your air fryer if required (check manufacturer instructions).
- Choose medium or large (no need to go jumbo) potatoes of an equal size – this will create wedges of even size, which will then cook, well, evenly.
- Don’t skip the soak! 30 minutes, then rinse.
- Don’t overcrowd the basket or fill more than halfway full.
- Shake frequently during cooking – every 5 minutes.
Make It Your Way
Dips: You can’t go wrong with ketchup, but consider replacing with a creamy dipping sauce like the avocado aioli found here or our garlic aioli. Need a crowd pleaser? Try homemade ranch (it’s Whole30, keto and paleo compliant too!).
Drizzles: Looking for a grownup twist? Instead of traditional malt vinegar, try sprinkling on a vinaigrette or pesto instead. Parsley pesto and hazelnut vinaigrette are particular favorites. Use the search function above for more inspiration!
Simple Seasonings: Finish simply with fresh basil or rosemary instead of parsley. Add parmesan before or after cooking wedges.
- Maryland Style: 2 tsp old bay, plus salt and pepper. Perfect with crab cakes!
- Mexican: 1 tsp each red pepper flakes and cumin; drizzle with fresh lime juice just before serving.
- Shawarma: use the cauliflower shawarma seasoning from this post; drizzle with fresh lemon juice just before serving.
- Classic Barbecue: 1 tsp paprika, ½ tsp garlic powder, ½ oregano; and yes, dunking into your favorite BBQ sauce is an excellent idea!
- Greek: ½ tsp garlic powder and ½ tsp oregano; garnish after cooking with 1 tbsp fresh mint, 1 tbsp fresh parsley, and 1 tsp lemon zest
What Kind of Potatoes Should I Use?
Most potatoes work with this method! We used Yukon gold potatoes, but russets, red potatoes, and even sweet potatoes all work.
Storing and Reheating
Reheat in the air fryer at 350°F for 3-4 minutes. They’ll be perfectly crisp and tender for up to 3 days.
More of our Favorite Fries
- Oven Roasted Parmesan Zucchini Fries
- Butternut Squash Fries with Maple Aioli
- Crispy Oven Baked Basil Fries
- Sweet Potato Fries (with Pecan Chicken)
Did you make these Air Fryer Potato Wedges? I’d love to know how they turned out! Leave a comment and a rating below.
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- Air Fryer
- Place the potato wedges in a large bowl, then cover with cold water. Soak for 30 minutes. Drain and rinse the potatoes, then pat very dry with a cotton towel.
- Combine the wedges, olive oil, italian seasoning, paprika, garlic powder, salt, and pepper in a large mixing bowl. Toss until the potatoes are evenly coated.
- Transfer the potatoes to the basket of your air fryer. Do not fill more than halfway full.
- Cook at 390°F for 20-22 minutes, shaking every 5 minutes.
- Garnish with finely chopped fresh parsley and serve immediately with your favorite dipping sauces.