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Ultimate Crispy Air Fryer Potato Wedges

A close-up of a pile of golden brown, seasoned air fryer potato wedges served on a white plate.

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Make restaurant-style potato wedges at home that are perfectly crispy on the outside and fluffy inside. This easy air fryer potato wedges recipe uses simple pantry staples and provides a healthier alternative to deep-fried versions. These seasoned potato wedges are ready in minutes, making them a perfect quick side dish or snack.

Ingredients

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  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and dry the Russet potatoes well. Cut each potato lengthwise into 8 wedges.
  2. For extra crispiness, soak the cut potato wedges in cold water for at least 30 minutes. Drain them completely and pat them very dry with paper towels. This step removes excess starch.
  3. In a large bowl, toss the dried potato wedges with the olive oil until lightly coated.
  4. In a small bowl, mix together the garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.
  5. Sprinkle the seasoning mix over the oiled wedges and toss until every wedge is evenly coated.
  6. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  7. Place the seasoned wedges in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding, which prevents crisping.
  8. Air fry for 15 to 20 minutes, shaking the basket vigorously every 5 minutes, until the wedges are golden brown and crispy.
  9. Remove from the air fryer and serve immediately as a delicious side dish or snack.

Notes

  • For Parmesan Potato Wedges, toss the cooked wedges with 2 tablespoons of grated Parmesan cheese immediately after removing them from the air fryer.
  • If you prefer a spicy kick, add 1/4 teaspoon of cayenne pepper to your seasoning blend.
  • Do not skip drying the potatoes after soaking; moisture prevents crisping.

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