The exact cook time can vary. Read below for our tips!
Want to make potato wedges but scared to make them from scratch? Don’t be – these homemade air fryer potato wedges are pretty easy to make.
With just a few spices, some oil, and Russet potatoes, you can make golden brown potato wedges that are crispy on the outside and perfectly soft on the inside.
Potato wedges (and even sweet potato wedges) make a great potato side dish and serve perfectly with your favorite dipping sauces!
Recipe Tips & Substitutions
To make potato wedges in the air fryer, here are a few tips to consider before getting started:
- We use Russet potatoes for our wedges. This is because they are a starchy potato with a dark, tough skin. The outside tends to crisp up well for wedges while the flesh on the inside cooks up white and soft.
- We use avocado oil when we air fry because it has a high smoke point. We do not recommend using virgin olive oil because it has a low smoke point and can create smoke when air frying at high temperatures.
- We soak the potato wedges in hot water before air frying to help them get crispier. Make sure to rinse and dry the potatoes well after their soak. We do the same when we make air fryer French fries from scratch.
- If you’re already feeling overwhelmed, you can also make frozen potato wedges – they are a little bit easier!
We use this air fryer for our recipes and it has been great.
Step by Step Instructions
For those wanting to see visual step by step instructions for how to air fry potato wedges, you can follow the process photos below.
First, make sure to use potatoes that are roughly the same size. This way the wedges will be done at the same time.
Then wash the potatoes really well since you won’t be peeling them.
Cut the potatoe into half, then cut each half into wedges.
We usually get four wedges out of every half a potato – so eight wedges per potato.
Try to make the wedges the same size so that they are done air frying at the same time.
Next, soak the potato wedges in hot – not boiling – water for around 15 minutes.
This will make them crispier when frying since the potatoes lose some of their starch in the hot water.
After their soak, rinse the potatoes under running water. Then dry them really well. This is important as otherwise there might be too much steam in your air fryer when you fry them.
Now add the potato wedges to a dry mixing bowl. Also add the oil, salt, pepper, garlic powder, and paprika. Toss until the wedges are evenly coated.
Of course, you can adjust the spices and amounts according to your preferences – this is just how we usually spice our air fryer potato wedges.
Preheat your air fryer to 385 degrees Fahrenheit. Once hot, add the potato wedges to the air fryer and spread them out evenly.
If your air fryer is very small, you might have to do this in two batches. Ours is a 6-quart and we can usally fry 1.5 pounds of wedges in one batch.
Air fry the wedges for 22-26 minutes until cooked and nicely crispy on the outside.
Shake the air fryer basket approximately every 5 minutes for even cooking. Since every air fryer is different, your cooking time might vary slightly. Our potato wedges are usually done after 25 minutes.
Remove the cooked wedges from the air fryer and feel free to add more (seasoning) salt or other spices to taste.
What to Serve Air Fryer Potato Wedges With
Air fried potato wedges make a great snack on their own. Dips are always a good idea – we like ketchup and mayonnaise but we also like sauces with a bit of a spicy kick!
Wedges can also serve as the hearty potato side dish for summer time/barbecue foods like chicken strips, chicken nuggets, dino nuggets, or hamburgers.
Related Recipes
For more great potato creations, you’ll love these other air fryer potato recipes :
- Air Fryer Garlic Parmesan Fries (Homemade)
- Baked Potatoes in the Air Fryer
- Twice Baked Potatoes in the Air Fryer
- Air Fried Baby Potatoes
- Air Fryer Frozen Tater Tots
Air Fryer Potato Wedges
Ingredients
- 1 1/2 pounds russet potatoes
- 1 tablespoon avocado oil, see notes
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika powder
- 1/4 teaspoon black pepper
Instructions
- Wash the potatoes well, then cut them into half lengthwise. Lay one half down on the cutting board and cut it into wedges of even thickness (this way they will cook at the same pace). Usually, each half of a potato makes four wedges.
- Add the potato wedges to a mixing bowl, add hot (not boiling) water and let the potatoes sit in the hot water for 15 minutes.
- After the 15 minutes, rinse the potatoes under running water. Then make sure to pat them dry really well.
- Add the wedges to a dry mixing bowl. Also add the oil, salt, pepper, garlic powder and paprika. Toss until the raw wedges are well coated.
- Preheat the air fryer to 385 degrees Fahrenheit.
- Once hot, evenly spread the potato wedges onto the air fryer tray. The wedges should not be on top of one another, if possible. If your air fryer is very small, you might have to do this in two batches.
- Air fry the wedges for 22-26 minutes until cooked and nicely crispy on the outside. Shake approximately every 5 minutes. Since every air fryer is different, your frying time might vary slightly. Our potato wedges are usually done after 25 minutes.
- Remove the cooked wedges from the air fryer and add more (seasoning) salt or other spices to taste.
Notes
- We use russet potatoes since they crisp up nicely on the outside while still being soft on the inside. However, if you don’t have any russet potatoes, you can also use other potatoes – just be aware that they might fry slightly differently.
- Aside from cutting wedges the same thickness, you should try to use potatoes that are roughly the same size so that the wedges will be done at the same time.
- We do not recommend using virgin olive oil in the air fryer because it has a low smoke point. Instead, we recommend using avocado oil, sesame oil or even canola oil due to their higher smoke point.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
