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!
Air Fryer Potato Wedges
Ingredients
- 2 medium Russet potatoes, cut into wedges
- 1 ½ Tbsp olive oil
- ½ tsp paprika
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper, (optional)
- 1 tsp sea salt
- ¼ tsp ground black pepper
To serve (optional):
- ½ 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.
John says
Thank you for a great very delicious recipe. Unfortunately I can’t get the correct type of potatoes where I live so they weren’t crispy but still great. I might try soaking them in the ice water for longer and see if that helps, or if you have any other tips that would be great, thank you.
Julia Foerster says
Starchy potatoes work best!
Carmen says
Made these tonight. They were very good!
Michele Trow says
I made these for dinner to go with Mexican burgers and they came out perfect. I think soaking them really makes difference. I never thought to do that before. Thanks for sharing such a great recipe
Vernon Starks says
I made your recipe of potato wedges. Made wedges from two small russet potatoes, soaked in ice water for 30 minutes, patted dry then added my seasoning of, pappys steak seasoning, garlic, pepper, and sea salt. I used the “about that much seasoning mixture”, about 1/2 half tablespoon of pappys and about teaspoon of other items. Cooked for 20 minutes on 400. Seasoned with grated Parmesan. They were absolutely wonderful.
V. Starks
Mary Walsh says
How long & at what temp. do I cook wedge frozen potatoes
RACHEL POYNTER says
We made these last night and not a single one was left! So quick and easy and tastes delicious! Thank you!
Joyce says
Made theses yesterday…..delicious…making them again today!!
Rebecca says
Yum! This was super easy and delicious. My kid even likes them and he is a picky eater.
Ticka says
If you use the Parmesan and parsley I’d suggest making the fries plain, then toss them in Parmesan & garlic powder with the parsley or chives, then, take plain Greek yogurt, or sour cream mixed with a bit or mayo, or use crème frais, and in the yougurt or whatever whit stuff you use mix in some truffle oil… until you can just slightly taste the truffle…. Dip the fries in the truffle oil aioli you won’t regret it!! Lol
Margo S Rader says
This recipe was easy and delicious. It was my first time making it and I needed more time and a higher temp to make them brown. They were worth the wait!
Hanna says
These turned out absolutely amazing! I didn’t soak them because it was 3 am and I was starving lol. I’ll have to get some Parmesan for next time but they paired very well with some sweet barbecue sauce 💕
Mary B says
excellent recipe. I cooked them at 400 degrees for 30 minutes I had large russets that I quartered and then cut the quarters in half turned them half way. tosses in the Parmesan and parsley afterwards.
Curtis says
Except for using red taters, I made these just like the recipe called for and they were perfect.
Holly says
incredibly easy and delish. The ice bath is a must. Great tip! thank you
Susan Munro says
Delicious! I made these in my Instant Pot (Vortex Plus) Air Fryer and did them in the basket. I doubled the recipe and some were thicker than 0.5” so I had to add about 5 min cook time but they were very tasty! A big hit and we will definitely make them again. Thanks!
Joni says
Did your wings for the SUper Bowl, turned out great. Thank you, first time air fryer user.
Bam says
Yeah bro, do it! Make these wedges, dude and du-et!
Glenda Bittner says
The first recipe I tried in my new air fryer! They turned out great! My husband and I both loved them.
Lori says
I just made these in 2 batches. We made a batch that was soft and a batch that were crispy. Both were delicious. My husband I and I both loved them.
D Deering says
I made these potatoes also.I did not soak them in water.These are so easy…you have to try these
Donald S Shade says
I made this exactly as written except for soaking the potatoes in ice water. I just cut them, seasoned them and then cooked them. Best potatoes ever. Next time I may cut the Cayenne pepper amount in half…..just a tad bit spicy. The Parmesan and parsley flakes are a must.
So quick, so easy and so good.