These golden-brown Air Fryer Potato Wedges deliver the perfect balance of crispy exterior and fluffy interior in just 25 minutes. A healthier take on the classic side dish, they require minimal oil while packing plenty of flavor.
With only 176 calories per serving and 20g of satisfying carbs, these wedges make an ideal accompaniment to burgers, sandwiches, or your favorite protein. The air fryer works its magic to create restaurant-quality results right in your kitchen.
Ingredients for Crispy Air Fryer Potato Wedges
- Russet Potatoes: 2 large unpeeled potatoes, thoroughly scrubbed and cut into wedges
- Olive Oil: 2 tablespoons, helps achieve that golden exterior
- Seasoning Mix: 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Parmesan Cheese: ¼ cup finely shredded, plus extra for serving
Step-by-Step Instructions
- Preparation: Heat air fryer to 400°F while preparing potatoes
- Potato Prep: Clean potatoes well, cut in half, then slice each half into 4-6 even wedges
- Soaking Step: Place wedges in bowl with boiling water for 10-30 minutes – this helps achieve maximum crispiness!
- Drying: Drain thoroughly and pat wedges completely dry with paper towels
- Seasoning: Mix olive oil with spices, coat potatoes evenly
- Air Frying: Place wedges in a single layer, sprinkle with parmesan, and cook for 10-15 minutes
- Finishing Touch: Shake basket every 5 minutes until wedges are golden and crispy
Cooking Techniques
The secret to super crispy potato wedges is in the soaking step! When you soak the potatoes in hot water, it pulls out extra starch, which helps create that golden, crunchy outside.
Don’t skip patting them dry – this extra minute of effort makes a big difference in getting that perfect crisp. If you’re new to air frying, remember that shaking the basket isn’t just busy work – it helps your wedges cook evenly and get crispy all around.
Variations
Love spicy food? Add a pinch of cayenne pepper to the seasoning mix. For ranch-style wedges, mix in some dried dill and onion powder. You can swap the Parmesan for nutritional yeast if you’re keeping things dairy-free.
Try sweet potatoes instead of russets for a different flavor – just watch them closely as they might cook a bit faster. And if you’re out of paprika, smoked paprika adds an amazing flavor twist!
Serving Suggestions
These wedges make the perfect side dish for burgers, sandwiches, or grilled meats. Set up a dipping station with ketchup, ranch dressing, garlic aioli, or honey mustard.
I love serving these right out of the air fryer with an extra sprinkle of Parmesan and some chopped fresh parsley. They’re also great alongside a big salad for a lighter meal.
Storage Tips
These potato wedges taste best fresh and hot from the air fryer. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, pop them back in the air fryer at 375°F for 3-4 minutes – they’ll crisp right up! Skip the microwave, as it’ll make them soggy. Want to prep ahead? Cut the wedges, keep them in cold water in the fridge, and drain and dry when ready to cook.
Air Fryer Potato Wedges
Equipment
- Air Fryer
Ingredients
- 2 Russet potatoes unpeeled, scrubbed and rinsed (about 2 – 2 ½ lbs), then cut into wedges
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely shredded parmesan cheese divided, plus more for serving
Instructions
- Preheat air fryer to 400 degrees.
- Scrub and rinse potatoes, then thoroughly pat dry. Cut each potato in half then cut each half into 4-6 wedges, evenly sized.
- Place potatoes in a bowl and cover with boiling water. Allow to soak for 10-30 minutes.
- Drain potatoes and pat dry with paper towels.
- Whisk together olive oil, garlic powder, paprika, salt and pepper. Drizzle over potatoes and toss to combine.
- Spray air fryer basket with cooking spray and add enough potatoes that you can spread them apart without touching (you may need to cook them in batches). Sprinkle with parmesan cheese.
- Cook for 10-15 minutes, opening the basket every 5 minutes to give them a shake/toss, until tender and crispy.
