These crispy Air Fryer Potato Wedges are so easy and quick to make with spices that you probably already have in your pantry. This recipe is always a dependable hit for those weeknights when time and energy are scarce. The air fryer cooks them perfectly tender on the inside and crispy brown on the outside.
How to make Air Fryer Potato Wedges
Start by washing and cutting your potatoes into wedges. Then combine them in a large bag with the oil, spices, and dried herbs. Then preheat the air fryer for about 3 minutes. Next, arrange them in a single layer in the basket of an air fryer and cook for about 15-20 minutes or until golden brown and cooked through. Shake the basket every 5 minutes or so to keep the potatoes from sticking. Then remove the potatoes from the air fryer and sprinkle with parsley and freshly grated Parmesan cheese.
Recipe notes and helpful tips
- Dry the cut wedges well before combining them with the oil and other ingredients.
- Preheat the air fryer for 2-3 minutes.
- Russet or Yukon Gold are my go-to potatoes for this recipe.
- Air-fryer temperatures vary, so keep an eye on the potatoes and cook until golden brown and cooked through.
- There is no need to turn the potatoes. Give the air fryer basket a shake several times during the cooking process to keep the wedges from sticking.
- This recipe works well as a side or an appetizer. For an over-the-top delicious appetizer, serve with a variety of dipping sauces.
- Store leftovers in an airtight container in the fridge for up to 3 days. These potatoes reheat well in the air fryer for 2-3 minutes.
- If you don’t own an air fryer, you can make these tasty potatoes in the oven at 400 degrees.
- For extra crispy wedges, soak the potato wedges in a large bowl of cold water for 30 minutes to remove some of the starch. After draining, pat them dry with paper towels.
How to cut potatoes into wedges
Simply start by cutting the potatoes in half lengthwise. Then cut each of those halves in half. Then if you are working with fairly large potatoes, cut those sections in half again. Work with a good, sturdy cutting board and a sharp knife.
Air Fryer Potato Wedges Recipe
Quick and easy Air Fryer Potato Wedges prepped and in the air-fryer in 5 minutes, making them the perfect busy weeknight side or easy appetizer for game day or movie night.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: appetizer
- Cuisine: American
Ingredients
- 2 medium to large Russet Potatoes
- 2 tablespoons vegetable oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon dried parsley
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cut your potatoes into wedges and dry the wedges well with paper towels. The number of wedges you cut depends on the size of the potato.
- In a large zipper bag, combine the potato wedges, oil, onion powder, garlic powder, paprika, salt, and black pepper.
- Preheat the air fryer to 400 degrees. Arrange wedges in a single layer in the basket of the air fryer. Cook for 15-20 minutes, shaking the basket every 5 minutes. Cook in batches if needed.
- Sprinkle with parsley and freshly grated Parmesan cheese.
Notes
- Dry the cut wedges well before combining them with the oil and other ingredients.
- Preheat the air fryer for 2-3 minutes.
- Russet or Yukon Gold are my go-to potatoes for this recipe.
- Air-fryer temperatures vary, so keep an eye on the potatoes and cook until golden brown and cooked through.
- There is no need to turn the potatoes. Give the air fryer basket a shake several times during the cooking process to keep the wedges from sticking.
- This recipe works well as a side or an appetizer. For an over-the-top delicious appetizer, serve with a variety of dipping sauces.
- Store leftovers in an airtight container in the fridge for up to 3 days. These potatoes reheat well in the air fryer for 2-3 minutes.
- If you don’t own an air fryer, you can make these tasty potatoes in the oven at 400 degrees.
- For extra crispy wedges, soak the potato wedges in a large bowl of cold water for 30 minutes to remove some of the starch. After draining, pat them dry with paper towels.
