Crispy Air Fryer Potato Wedges
Golden, crispy potato wedges with fluffy insides, seasoned simply and air-fried to perfection. These wedges use much less oil than deep frying but deliver the same satisfying crunch. A quick side dish or snack ready in under 30 minutes.
For 4 servings
- prep
Cut the potatoes into wedges.
1.Scrub 4 medium russet potatoes clean. Leave the skin on for extra crispiness.2.Cut each potato in half lengthwise, then cut each half into 4 wedges. You should get 8 wedges per potato.3.Pat the wedges dry with a clean kitchen towel to remove excess moisture.TIPEven-sized wedges cook at the same rate — no soggy centres or burnt edges. - mix
Season the wedges evenly.
1.In a large mixing bowl, toss the potato wedges with 2 tablespoons olive oil until evenly coated.2.Sprinkle on 1 teaspoon garlic powder, a pinch of smoked paprika, 0.5 teaspoon salt, and a pinch of black pepper.3.Toss well until all wedges are evenly covered in seasoning.TIPToss with your hands for the most even coating — the oil helps the seasoning stick. - fry · ~20 min
Air fry the potato wedges.
1.Preheat the air fryer to 200°C (400°F) for 3 minutes.2.Arrange the wedges in a single layer in the air fryer basket. Do not overcrowd — work in batches if needed.3.Air fry for 12 minutes, then shake the basket well to flip the wedges.4.Continue air frying for another 6–8 minutes until golden brown and crispy on the outside.TIPDon't skip the shake — it ensures all sides crisp up. Crowded wedges steam instead of fry. - serve
Serve hot.
Transfer the wedges to a serving plate. Taste and sprinkle with a tiny pinch more salt if needed. Serve immediately while hot and crispy.
TIPWedges lose their crunch as they cool — serve right out of the air fryer.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cut wedges in cold water for 30 minutes, then dry thoroughly to remove excess starch for extra crispiness.
- 2Don't overcrowd the air fryer basket; work in batches to ensure hot air circulates evenly around each wedge.
- 3Parboil the wedges for 5 minutes in salted water before air frying for an even fluffier interior.
- 4Flip or shake the basket halfway through cooking to ensure all sides brown evenly.
- 5Serve immediately after cooking, as the wedges lose their crunch quickly once cooled.
Adapt it for your goals.
Spicy Cajun Wedges
Replace garlic powder and paprika with 1 teaspoon Cajun seasoning and a pinch of cayenne pepper for a bold, spicy kick.
Parmesan Herb WedgesParmesan Herb Wedges
Toss the cooked wedges with 2 tablespoons grated Parmesan cheese and 1 teaspoon dried oregano for an Italian-inspired twist.
Low Oil WedgesLow-Oil Wedges
Skip the olive oil and use a spritz of cooking spray (or toss with 1 tablespoon water mixed with 1 tablespoon cornstarch) to reduce fat while still getting good crispness.
Loaded WedgesLoaded Wedges
Top the hot wedges with shredded cheddar cheese, crumbled bacon, sour cream, and chopped green onions for a hearty appetizer or meal.
Why this is on our healthy list.
Rich in Potassium
Russet potatoes are a good source of potassium, which helps regulate blood pressure and supports muscle function.
High in Fiber
Leaving the skin on provides dietary fiber, promoting digestive health and helping you feel full longer.
Lower Fat Than Deep-Frying
Using just 2 tablespoons of oil in an air fryer significantly reduces total fat and calories compared to traditional deep-fried wedges.
Source of Vitamin C
Potatoes contain vitamin C, especially when cooked with the skin, which supports immune health and collagen production.
Frequently asked questions
The most common causes are overcrowding the basket (which traps steam) and not drying the wedges thoroughly before oiling and cooking. Pat them bone-dry with a towel.
