Recipe Overview
Why you’ll love it: Air fryer potato wedges are flavorful, crisp, and delicious (and they’re easy to make). You’ll find that fryer potato wedges are just as tasty as deep-fried potatoes but they’re made with very little oil.
How long it takes: about a half hour, plus soaking time
Equipment you’ll need: air fryer
Servings: 4
Don’t these potato wedges look amazing? I can’t wait for you to try them because they are as delicious as they look! Perfectly seasoned, crisp exteriors with nice fluffy insides–so good!
I think I’ll be making air fryer potato wedges tonight; my mouth is watering already. They’ll be excellent with the honey mustard chicken I have marinating in the fridge. We’ll get the grill going for the chicken and grilled zucchini, and the air fryer for the potato wedges. Yum! Is it dinner time yet?
Why Air Fry Potato Wedges
Air frying is faster. You can bake potato wedges but the baking time is longer than air frying by at least 10 minutes. In addition, the oven takes 10 minutes or so to preheat. You can deep fry or skillet fry potato wedges but it’s messy and will take you longer to clean up. There’s very little clean up with an air fryer and no extra time to preheat.
Air frying is healthier. You need a pretty good amount of oil to fry potato wedges but only a couple of tablespoons to air fry them.
The potatoes get crisp and golden brown. Air fryers have a lot of air circulating which helps the potatoes crisp up and brown. It’s a game changer. I also air fry hash browns. Easy frozen hash brown potatoes turn out so crispy with very little oil, and my stovetop stays clean, too.
Looking for an Air Fryer?
If you don’t have an air fryer, I’d strongly recommend buying one. I would choose an air fryer over any other small appliance in my kitchen.
Ingredient Notes
- Russet Potatoes: Because russet potatoes are starchy, they make excellent potato wedges. They’ll fry up nice and golden, fluffy on the inside, crisp on the outside. You’ll need 2 medium-sized potatoes.
- Olive Oil: Although you won’t need a lot of oil, a little bit is necessary to brown the outsides of the potato wedges. Olive oil has great flavor but if you prefer, canola or vegetable oil can be substituted.
- Seasonings: I like to use a blend of seasonings that includes paprika, garlic powder, onion powder, salt and pepper. You could substitute 3 teaspoons of my all purpose seasoning. Feel free to experiment with seasonings. I like to substitute my everything bagel seasoning to change it up.
How to make Air Fryer potato Wedges
Prep the potatoes. Scrub the potatoes clean. There’s no need to peel them. The peeling contains a lot of the nutrients so it’d be a shame to go through the extra work of peeling them and then just discarding all that goodness.
Cut each potato in half lengthwise. Place the flat sides down on the cutting board and cut into wedges about a half inch thick. You should get ten to twelve wedges per potato. Cut them as evenly as possible.
Soak. Place the cut potatoes in a large bowl and cover them with cool water. Let them soak for at least 30 minutes. They can soak overnight if that works out better.
Why Do You Need To Soak Potatoes Before Air Frying?
Soaking cut potatoes draws out excess starch which can cause a sticky or gummy layer on the potatoes when they are cooked.
Drain and pat dry. When you’re ready to cook the potatoes, drain off the water. Using paper towels or a clean lint-free dish towel, dry the wedges. Excess moisture creates steam and steam means you won’t end up with crispy potato wedges.
Season the potatoes. In a large bowl (you can use the soaking bowl but rinse and dry it first), mix the oil and seasonings. Add the potato wedges. Toss and stir until the potatoes are completely coated with the oil mixture.
Air fry. Arrange the potatoes in your air fryer basket in a single layer.
Air fry at 380ºF for 10 minutes. Stir the potatoes or flip each wedge over with tongs.
Continue to air fry for 10 to 15 minutes, checking occasionally. When the potato wedges are golden brown and crisp, they’re ready to eat!
How Long To Cook Potato Wedges
The cooking time depends on a few variables. The size of the potato wedges affects the cooking time. If you cut the wedges more thinly, they’ll need less time to cook. For example, homemade air fryer French fries are cut ¼ inch thick. They’ll be ready to eat in just 10 minutes. If you air fry more than 2 potatoes at one time, the basket will be more crowded and it will take longer for the potatoes to cook. If you decide to parboil the potatoes (boil first) instead of soaking them, they may get done a little more quickly.Dipping Sauces for Crispy Potato Wedges
There are so many choices but here are a few ideas for you:
- Ranch Dressing – try my better-for-you healthy ranch dressing.
- BBQ Sauce Recipe – easy homemade barbecue sauce
- French Fry Dipping Sauce
- Healthy Green Goddess Dressing
- Hot Honey
- Honey Mustard Dressing
Soak the potatoes ahead of time. The potatoes can soak for up to 24 hours. Prep them when you have a little extra time, cover the bowl, and refrigerate it until you’re ready to cook them.
Freeze cooked potato wedges. Allow the potatoes to cool to room temperature. Freeze them in a single layer on a rimmed pan until mostly frozen; transfer to a freezer-safe resealable bag. Reheat as directed below.
Note: Raw potatoes don’t freeze well; they turn mushy and watery.
Refrigerate/Freeze: Leftover air fried potato wedges will keep in the fridge for 3 to 4 days or freeze them for up to a month.
Reheat: For best results, reheat the potatoes in your air fryer for a few minutes until they are hot and crisp. There’s no need to thaw them out if they are frozen although they may take a couple extra minutes to cook.
Air Fryer Potatoes
Air Fryer Potato Wedges
Ingredients
- 2 medium-sized russet potatoes (7 to 8 oz. each)
- 2 tablespoons olive oil (canola or vegetable oil is fine, too)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more to taste
Instructions
- Scrub potatoes well. Cut in half lengthwise and then slice into wedges about ½ -inch thick (10 to 12 wedges per potato). Place in cold or ice water and soak for at least 30 minutes, up to overnight.
- When you're ready to cook the potatoes, drain and dry the wedges well with paper towels or a lint-free kitchen towel.
- In a large bowl, combine oil, paprika, garlic powder, onion powder, salt, and pepper. Add potatoes and toss until all potatoes are coated well with seasonings.
- Arrange potatoes to air fryer basket; cook at 380ºF for 10 minutes. Shake basket or flip fries carefully with tongs; cook wedges for 10 to 15 more minutes or until crispy and browned.
- Serve immediately, with an extra sprinkle of coarse salt if desired.
Notes
- If desired, substitute 1 tablespoon of my all purpose seasoning for the paprika, garlic powder, onion powder, salt and pepper.
- Air fried potatoes can be refrigerated for 3 to 4 days or frozen for up to a month. For best results, reheat in the air fryer for a few minutes until warm and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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