Air Fryer Potato Wedges
These Air Fryer Potato Wedges are the chunkier, more satisfying cousin of French fries—crispy on the outside, fluffy on the inside, and absolutely addictive. Made with just a handful of pantry staples and ready in under 30 minutes, they deliver perfectly golden wedges with a smoky, garlicky seasoning without deep frying or messy cleanup.
Equipment
- Air fryer 5–6 quart recommended
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Tongs or silicone spatula
- Paper towels for drying the potatoes
- Small bowl for mixing the seasoning
Ingredients
- 4 large russet potatoes about 2.5-3 lbs total
- 2 tablespoons olive oil 30ml
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- sour cream for serving
- ranch dip for serving
Instructions
- Wash and scrub potatoes thoroughly, then pat completely dry with paper towels. Do not peel.
- Cut each potato in half lengthwise, then each half into quarters, then each quarter in half again to make 8 wedges per potato (about 32 total). Keep wedges roughly ¾ to 1 inch thick at the widest part.
- Place cut wedges in cold water for 10-15 minutes (optional but recommended for crispiness). Drain thoroughly and pat completely dry with a kitchen towel or paper towels.
- Transfer dried wedges to a large bowl and drizzle with olive oil. In a small bowl, combine garlic powder, smoked paprika, dried rosemary, salt, and black pepper. Sprinkle seasoning over wedges and toss until evenly coated.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray basket with cooking spray if desired.
- Place wedges in basket in a single layer with skin side down and cut side up. Do not overcrowd (cook in batches if needed). Air fry at 400°F for 10-12 minutes.
- At the 6-minute mark, flip each wedge to the other cut side using tongs. Continue cooking for remaining 5-6 minutes until golden brown and fork-tender.
- Remove wedges from air fryer and serve immediately hot with sour cream or ranch dip on the side.
Notes
- Drying is critical: Any moisture on potato surfaces will create steam instead of crispiness. Pat wedges very thoroughly with paper towels before oiling.
- Don't overcrowd: Wedges should not touch in the air fryer basket. Hot air needs to circulate around each piece for even crisping. Cook in batches if necessary.
- Soaking optional but recommended: Soaking cut wedges in cold water for 10-15 minutes removes excess starch, resulting in noticeably crispier wedges.
- Potato type matters: Russet potatoes work best due to their high starch content, which creates that fluffy interior. Yukon Golds are a creamier alternative but slightly less crispy.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Do not microwave to reheat—use the air fryer at 375°F for 4-6 minutes or oven at 400°F for 8-10 minutes to restore crispiness.
- Make ahead: Cut and season wedges up to a few hours in advance and refrigerate on a lined baking sheet until ready to cook.
- Freezing instructions: Arrange cooked and cooled wedges in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in air fryer at 375°F for 6-8 minutes.
- Variation - Parmesan Herb: Toss finished wedges with grated Parmesan cheese and fresh thyme leaves.
- Variation - Cajun: Replace smoked paprika and rosemary with 1-2 teaspoons of Cajun seasoning for a spicy kick.
- Variation - Sweet Potato: Substitute sweet potatoes for russets and add ½ teaspoon cinnamon and 1 teaspoon brown sugar to the seasoning blend.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 50gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.5gSodium: 590mgPotassium: 1100mgFiber: 4gSugar: 2gVitamin A: 8IUVitamin C: 42mgCalcium: 4mgIron: 14mg
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