I’ve always been a fan of crispy, golden potatoes—the kind that are crunchy on the outside and soft and fluffy on the inside. But I used to think that kind of perfection was only possible at restaurants, deep-fried and drenched in oil. Once I discovered the magic of the air fryer, though, everything changed. These crispy air fryer potato wedges give you that irresistible texture with far less oil and a whole lot more flavor. And the best part? They come together quickly and make the perfect side or snack for practically any meal.
There’s something incredibly satisfying about slicing into a big, starchy potato, seasoning it just right, and seeing it transform into golden perfection in the air fryer. I’ve tested this recipe more times than I can count (strictly for quality control, of course!), and it never disappoints. Whether you’re serving them alongside burgers, dipping them in ketchup while watching a movie, or dressing them up with garlic and herbs for guests—these wedges are always a hit.
What You Need To Make This Recipe
Russet Potatoes: These are the best kind of potato for air frying. Their high starch content and low moisture mean they crisp up beautifully while staying fluffy inside. You can peel them if you want, but I love keeping the skins on for extra texture and rustic vibes.
Olive Oil: Just a tablespoon or two helps the seasonings stick and gives the wedges that crave-worthy golden crispness. You don’t need much—air frying is all about efficiency!
Garlic Powder: This adds a nice punch of savory flavor without burning, which sometimes happens with fresh garlic in the air fryer.
Paprika: I like to use smoked paprika for an extra depth of flavor, but regular sweet paprika works too. It adds color and a warm, smoky background to each bite.
Salt: A good pinch of salt brings all the flavors to life. Don’t skip this step—it’s what turns good potatoes into great ones.
Black Pepper: Freshly cracked pepper adds a tiny bit of heat and complexity. Adjust to your taste!
Optional Garnishes: A sprinkle of chopped parsley, grated Parmesan, or even a squeeze of lemon juice can elevate these from snack to gourmet.
Ingredients List
- 2 large russet potatoes, cut into wedges
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Optional: chopped parsley, Parmesan, or lemon juice for garnish
How to Make Crispy Air Fryer Potato Wedges
Step 1: Prep the Potatoes
Wash and scrub the potatoes well—especially if you’re leaving the skin on. Cut each potato in half lengthwise, then slice each half into 3–4 wedges depending on the size. Try to keep the wedges the same size so they cook evenly.
Step 2: Soak for Crispiness
Place the wedges in a bowl of cold water and let them soak for 20–30 minutes. This step helps remove excess starch, which is key to getting that crisp, golden exterior.
Step 3: Season the Wedges
Drain the potatoes and pat them dry thoroughly with a kitchen towel. Toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until they’re evenly coated.
Step 4: Air Fry in Batches
Preheat your air fryer to 400°F (200°C) for a few minutes. Arrange the wedges in a single layer in the basket—don’t overcrowd! Air fry for 15–20 minutes, flipping halfway through. The exact time will depend on your air fryer and the thickness of your wedges.
Step 5: Finish and Serve
Once they’re beautifully crispy and golden brown, remove the wedges and garnish with your favorite toppings like parsley or Parmesan. Serve hot with your favorite dipping sauce.
Tips for Making This Recipe
- Soaking is key: Don’t skip the soak! It helps remove surface starch so the wedges get super crispy without burning.
- Dry them well: After soaking, get those wedges as dry as possible before adding oil—this helps them crisp instead of steam.
- Single layer only: Don’t stack the wedges in the air fryer. Crowding prevents airflow and leads to soggy results.
- Flip for even cooking: Turning the wedges halfway through ensures both sides get crispy.
- Experiment with seasonings: Add a dash of cayenne for heat, some onion powder for depth, or even a little rosemary for a herby twist.
FAQs
Can I use a different type of potato?
Yes, you can! Yukon golds or red potatoes will work, but they may be a bit creamier and slightly less crisp than russets.
How do I reheat leftover potato wedges?
Just pop them back in the air fryer at 350°F for about 5–6 minutes. They’ll crisp up nicely again.
Can I make these without oil?
You can skip the oil, but the texture won’t be quite the same. If you’re oil-free, consider using a quick spray of cooking spray instead.
Why are my wedges not crispy?
It could be due to excess moisture—make sure to soak, dry thoroughly, and avoid overcrowding the basket.
What dipping sauces go well with these?
Classic ketchup, ranch, garlic aioli, or even spicy sriracha mayo are all fantastic choices!