Air Fryer Potato Wedges are so crispy and perfectly seasoned! Tossed with Parmesan these easy homemade Air Fried Wedges make a tasty appetizer or side dish.
We love our Air Fryer because it makes the perfect Chicken Wings, Fried Pickles, and Churros. These Potatoe Wedges are one of our favorite things to make in it!
Air Fryer Potato Wedges
Potato Wedges made in the Air Fryer are crispy on the outside and tender and soft on the inside – just like your favorite fried wedges. Making wedges in the Air Fryer saves you calories compared to traditional deep frying but also makes them a lot crispier than baking in the oven.
These wedges are perfectly seasoned with garlic, paprika, salt, and pepper and some olive oil which makes them super flavorful. We also love to toss the Wedges with some grated Parmesan cheese and parsley after air frying them for some extra deliciousness!
The secret to making Wedges extra crispy
Soaking the potatoes in cold water makes them crispier! Place potatoes in a bowl and add cold water and 2 cups of ice cubes. Let them soak for at least 30 min then pat them dry with paper towels.
How do you cut potatoes into wedges?
Slice the potato in half lengthwise with a Chef’s knife. Then place the cut side down onto the cutting board and slice it in half again to make quarters.
Place each potato quarter cut side up, then slice down the center of the quarter to create wedges. The number of wedges you get out depends on the size of the potato. The thick end should be about a 0.5 inches thick.
Which potato is best for wedges?
Russet potatoes work best for wedges. They cook faster and crisp up better than other potatoes. Organic is a good choice because potatoes are on the dirty dozen list for produce highest in pesticide residue.
Yellow, Yukon Gold, Red, and White potatoes work too but the result will not be as crispy, the interior texture will be waxier, and they will take a few minutes longer to cook. But they will still be tasty!
What goes with Air Fryer potato wedges?
Potato wedges make a great snack on their own, but they also taste great as a side with anything breaded like German Schnitzel, breaded fish, and Air Fryer fried chicken or with a burger.
If you want to dip them, ketchup or sour cream are perfect but Tartar sauce tastes great, too.
Julia recommends for this Air Fryer recipe:
Air Fryer: This is the model I own. I really like it and would recommend it for smaller families. It came with a rack which doubles the space in the basket.
Air Fryer Oven: This oven is on my wishlist! I saw it at Costco and it has great reviews. It has a lot more functions than an Air Fryer!
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Air Fryer Potato Wedges
Ingredients
- 2 medium Russet potatoes, cut into wedges
- 1 1/2 Tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper, (optional)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
To serve (optional):
- 1/2 cup grated Parmesan cheese
- 1 Tbsp chopped parsley
Instructions
- Place raw potato wedges in a bowl and add cold water and 2 cups of ice cubes. Let them soak for at least 30 min then drain them and pat them dry with paper towels.
- Preheat Air Fryer if it is recommended for your model.
- In a large bowl or ziplock bag combine olive oil, paprika, garlic powder, cayenne pepper, salt, and black pepper. Add the potato wedges and toss to coat the potatoes with the seasoning.
- Place wedges in the basket of the air fryer and cook for 15 minutes at 400F (200C). Shaking the basket every 5 minutes. Depending on your Air Fryer you might have to fry them in batches.
- In a bowl combine grated Parmesan cheese and parsley if using. Transfer cooked wedges to the bowl and toss until coated with the topping. Serve with ketchup or sour cream on the side.
Liz Jones says
I made this tonite. Crunchy outside soft on the inside. But too much Paprika for my palette. I will adjust when I make it again.
Greg says
Needed more like 25 minutes of cooking time. Not crispy at all after 20 minutes at 400.
Taste good though.
Dominique says
A little bit spicy and salty but good and easy. I’ll make again and adjust spices.
Kathy says
Thank you for sharing this delicious recipe with thorough instructions. I made your seasoned potato wedges last night. We especially liked the added on parmesan. I halved the recipe and air fryed one potato. So good!
Colleen says
Great recipe! Thank you!
Linda says
Best potato wedges ever!
We ate them all! Perfect texture.
Lee says
What if I I’m using wedges I prepped and froze beforehand? Should I wait for them to thaw first? Or should I just add more cooking time, and if so, how much?
Justin says
If you’re using potato wedges that you prepped and froze beforehand, then you have a few options. The first is to wait for them to thaw before you cook them. Depending on the size of the wedges, this could take anywhere from a few hours to a full day. Alternatively, you can go ahead and cook them while they’re still frozen. If you choose this option, you’ll need to add extra cooking time to your recipe. Generally speaking, you’ll want to add about 10-15 minutes to the cooking time for each batch of wedges. This will ensure that they cook all the way through. Keep in mind that you may need to adjust the cooking time depending on the size of your wedges and the recipe you’re using.
Mackenzie Quintal says
How many wedges is in the serving size you have listed under the nutrients
Julia Foerster says
It depends on how big your wedges are and how many you get out of the potatoes used in the recipe. This recipe makes 4 servings.
Yvonne says
Is it possible to cook these potatoes and then reheat them in an oven? I want to take them to a gathering.
María says
I prepared the receip, but the seasoning, for me, was strong.
Nicole says
Can you put the parsley on before? I only have freeze dried instead of fresh parsley.
Julia Foerster says
Yes, you could but make sure the parsley is well coated with oil so it doesn’t burn.
Erik Edwards says
Excellent recipe!
Rachel says
Very easy and very yummy. You can obviously change up the seasonings to whatever you have/like. I did them in a Instant Pot Duo Crisp with the air fryer lid, using one of the layered racks you can get online. They cooked pretty evenly. My crew finished every bite!
Roberta says
I did everything right but the inside was too soft, any suggestions, they were still tasty though
Jennifer T says
I made these this evening as a side to go with sliders. All had on hand was some Yukon Gold potatoes. To make them a little more crisp i lightly brushed them with a mix of olive oil and seasoning every 5 min when I turned the wedge. They cam out delicious and crispy on the outside. Smiles all the way around the table! Thanks for posting this reci.
Marianna says
I’m so looking forward to making them.
Thanks for the recipe !
Blanca says
I made them a few times already. They are yummy and easy to make. Perfect recipe for air fryer novices. Thank you !!
Gigi says
I’m making them tonight delicious thank you
Landra says
This recipe is a keeper. It is the perfect side to any meal and it is easy to make!
ChristyH says
Turned out perfectly! Easiest, best recipe I have used. Would def recommend. Wish I could share a photo. Thank you!!!
Jennifer says
So delicious! It was just for me so I just cut down the recipe a little but forgot to do it for the cooking time so I burned them just a tad but they were still so good and it paired really nicely with sour cream! Definitely making them again (and I’ll make sure not to burn them!) Very good basic potato wedges that hit the spot.