Air Fryer Potato Wedges

5 from 2 votes

This Homemade Potato Wedges recipe is delicious, crispy on the outside, and soft on the inside made in the Air Fryer with very little oil.

Course Appetizer

Cuisine American

Keyword Air Fryer Potato Wedges, easy potato wedges recipe

Diet Vegan

Method Air Fryer, Oven

Prep Time 5

Cook Time 15

Resting Time 15

Total Time 35

Servings

Calories 269kcal

Firstly rinse and scrub the potatoes thoroughly. Slice the potato in half lengthwise using a knife.
Then cut each half into half lengthwise to make quarters and then cut the quarters into eighths to create wedges. The number of wedges you get depends on the size of the potato.

In a large bowl, soak the wedges in cold water and let them sit for about 10-15 minutes (removes excess starch in potatoes). Drain the water well and dab wedges dry with a kitchen towel.
Toss the potato wedges with olive oil and seasonings like garlic powder (or minced garlic), Italian seasoning, red chili powder, salt, and pepper. Make sure that the potatoes are well coated in oil and seasonings. Use your hands to mix if needed.
Preheat the air fryer to 400°F (204°C). Add the seasoned potato wedges to the air fryer basket and spread them in a single layer (cook in batches if required).
Air fryer them at 400°F (204°C) for 13-15 minutes or until they are golden brown and crispy. Shake the basket halfway through.
The crispy potato wedges are ready. Remove in a serving plate, garnish with freshly chopped cilantro with a tasty dipping sauce on the side.

Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the seasoned wedges evenly in a single layer. Bake at 400˚F for 30-35 minutes until crispy and golden brown, tossing occasionally.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Cut wedges into the same size: This helps to cook evenly and at the same rate.
Cook in batches. Make sure to spread the wedges in a single layer in the air fryer basket without overcrowding, Cook in batches if needed.
Shake the basket halfway: It's important to shake it halfway through to allow the potatoes to be cooked evenly.
Soak the wedges: Always soak the potato wedges in cold water for at least 10-15 minutes. This will help to remove excess starch and make extra crispy wedges.
Dry the wedges: Make sure to dry them with paper towels after soaking them in the water, as they help to crisp up the wedges without steaming them in the air fryer basket.
Extra Crispy wedges: sprinkle some cornstarch before air frying as they help to absorb excess moisture and make the outside of the potato wedges extra crispy.
Don't skimp on oil: The wedges need to be evenly coated with oil on all sides to get the best crispy potato wedges. So do not skimp on the oil.
Serve right away: Serve crispy potato wedges straight after air frying as they lose their crispiness as time goes on.
The exact cooking time will vary based on the air fryer being used.

Potatoes: If you don't have russet potatoes on hand, you can use either Yukon gold, or red potatoes, they work just well for this recipe. However, they will not yield the best texture and taste.
Seasonings: You may use other seasonings like Cajun spice, peri-peri, and dried herbs like oregano for a variation. Even a blend of garlic powder, Parmesan, and smoked paprika works really well.