How to Make Potato Wedges in Air Fryer?

Air-fried potato wedges that are perfectly seasoned and crispy! These short homemade air-fried wedges taste fantastic as an appetizer or side dish when topped with Parmesan. We adore our air fryer because it makes the finest chicken wings, fried pickles, and churros. These potato wedges are one of our favorite dishes to use them for! Crispy on the outside and soft on the inside, these homemade potato wedges prepared in the air fryer with very little oil are delicious—both vegan and gluten-free.How to Make Potato Wedges in Air Fryer

Which Potato is Best for Wedges?

For wedges, russet potatoes are ideal. Compared to other potatoes, they cook more quickly and crisp up better. Because potatoes are among the products with the highest levels of pesticide residue, organic is a good option.

White, Red, Yellow, and Yukon Gold potatoes can also be used, but they won’t turn out as crispy, will have a waxier inside, and will take a little longer to cook. But they’ll still taste good!

How to Make Potato Wedges in Air Fryer?

Here are the detailed directions for cutting a potato into wedges. To ensure that your wedges cook evenly and completely, ensure that they are roughly the same size. The potato should be cut in half lengthwise.

Take each potato, cut the side down, and cut each piece in half (image 1). (image 2) Cut each potato quarter into wedges approximately 12 inches thick by cutting each half at a 45-degree angle. Cut each fourth of a larger potato into thirds.

We can all agree that one of the most versatile vegetables to cook is the potato! They can be served alone or as a component of various recipes, mashed, baked, fried, or roasted. You’ll want to try this variation of crisp potato wedges since it’s yet another fantastic way to enjoy potatoes.

They are seasoned with salt, pepper, garlic powder, and paprika, extremely crispy on the surface and fluffy and light in the middle. The best thing is that they crisp up in the air fryer in less than 20 minutes with only two tablespoons of oil!

Depending on the cuisine I’m cooking, I love adjusting these roasted potato wedges to fit so many different dinners by changing the flavor.


  • wedges sliced from two medium russet potatoes
  • Olive oil, 1.5 tablespoons
  • Paprika, 1/2 tsp.
  • 14 teaspoons of garlic powder
  • cayenne pepper, 1/8 tsp (optional)
  • One teaspoon of sea salt
  • 1/8 teaspoon of ground black pepper
  • grated Parmesan cheese, half a cup
  • Chopped parsley, one tablespoon

Air Fryer Method

  1. The wedges should be submerged in cold water in a big dish for at least ten to fifteen minutes (removes excess starch in potatoes). Drain the water completely, then use a kitchen towel to pat the wedges dry.
  2. Olive oil, Italian seasoning, red chili powder, salt, and pepper should all be combined with the potato wedges before serving.
  3. Make sure to generously season and coat the potatoes in oil. If necessary, combine with your hands.
  4. Set the air fryer’s thermostat to 400°F (204°C). Spread the seasoned potato wedges in a single layer in the air fryer basket (cook in batches if required).
  5. For 13 to 15 minutes, air-fried them at 400°F (204°C) or until they are crisp and golden brown. At the midway point, shake the basket.
  6. The potato wedges are cooked and crispy. Remove to a serving dish, top with freshly cut cilantro, and serve with a nice dipping sauce.

Oven Method

  • Put a baking sheet in the oven and preheat it to 400 degrees. The wedges should be evenly spaced out in a single layer. Tossing occasionally, bake at 400 F for 30-35 minutes or until crispy and golden brown.


  1. In a bowl, combine 2 cups of ice cubes, cold water, and potato wedges that are still raw. After letting them soak for at least 30 minutes, rinse them and use paper towels to pat them dry.
  2. Preheat the air fryer if your model calls for it.
  3. In a sizable bowl or ziplock bag, combine olive oil, paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss the potato wedges with the spice after adding them.
  4. Cook wedges for 15 minutes at 400F in the air fryer’s basket (200C). 5-minute shakes of the basket. You might need to fry them in batches depending on your air fryer.
  5. Grated Parmesan cheese and optional parsley should be combined in a bowl. Cooked wedges should be added to the bowl and mixed with the topping until evenly coated. Serve with sour cream or ketchup on the side.

Which Air Fryer to Use?

I’ve baked potato wedges in our household air fryers, including the Gourmia 6qt, Cosori 5.8qt, and Instant Pot Vortex Pro air fryer oven, and the potatoes have always come out deliciously crispy.

Although I’m not suggesting that these air fryers represent other air fryer manufacturers, if these wedges turned out so well, I think your Ninja food potato wedges should too. If you have a Cuisinart, Emeril, or Power Xl air fryer, there’s no reason why they won’t work either. The timing can be the sole variation.

Using your air fryer for the first time, use time as a guide. Start checking your food two minutes before the time specified in this or any recipe, and keep a close eye on it throughout cooking.

How to Cut Potato Wedges?

Slice the potato in half lengthwise to create wedges. Sliced the potato into quarters by placing the cut side on the cutting board and cutting it in half. The other half should be repeated. Place the cut side of each potato quarter facing up, then cut a wedge out of each quarter by cutting through the middle. Continue cutting the potato into wedges with the remaining quarters. With a chef’s knife, cut the potato in half lengthwise. After that, slice it in half to create quarters, placing the cut side on the cutting board.

Place each potato quarter cut side up, then cut each quarter into wedges by cutting through the middle. The size of the potato will determine how many wedges you get out. About 0.5 inches should be the thickness of the thick end. First, give the potatoes a good rinsing and scrape. Next, use a knife to cut the potato in half lengthwise. After that, make quarters by cutting each half in half lengthwise, then cutting the quarters into eighths to make wedges. The size of the potato determines how many wedges you receive.

Potato Wedge Variations

You’ll adore how quickly there are many ways to enjoy potato wedges. Cook; you may have a simple, delicious side dish in no time. Here are some of my favorite air fryer-friendly variants to try with potato wedges. Depending on what you are serving your wedges, there are many different ways to switch up the spices. Substitute taco seasoning for the Italian seasoning, and leave out the parmesan cheese. Instead of cotija cheese, sprinkle it over after baking, and serve it with guacamole and sour cream.

Spice it Up: For a smokey, spicy potato wedge, swap out the Italian seasoning for chipotle chile powder, cumin, and smoked paprika. Add cheddar cheese on top, then serve hot.

Ranch: To make great ranch potatoes, keep the Parmesan and toss it into the potatoes.

This seasoning isn’t just for bagels; it goes with everything. For a distinctive flavor, combine it with these potatoes.

Nothing about them is basic, but if you want the taste of a conventional fry, omit the cheese and herbs and season with salt and pepper. I also enjoy using seasoning salt.

Serving Suggestions

These roasted potato wedges go well with ketchup, ranch, fry sauce, sriracha mayo, and cilantro jalapeo sauce as a snack or an appetizer.

According to my family, they Myggie bu saysgers, salmon patties, tandoori chicken wings, BBQ ribs, or any other of your favorite main dishes.

Storing and Reheating

For the finest flavor, I like to serve these potato wedges right away. If there are any leftovers, freeze them for five to six months or keep them in the refrigerator for up to four days.

If they were frozen, thaw them first in the refrigerator, then air fried them once more for 2–3 minutes at 380°F, or until thoroughly cooked and crisp.

What’s the Difference Between Fries and Potato Wedges?

The main distinction is that wedges are sliced more like a triangle while fries are split into strips. In contrast to wedges, which are often either baked, roasted, or in this example, air-fried, fries are typically deep-fried in oil.

Wedge potatoes are cut into radial slices around the potato, whereas fries are often cut into strips or juliennes. This creates a sort of triangle form. To give them a highly crispy exterior, traditional fries are either fried, twice fried (as in frites), or boiled then fried (as in French fries). Potato wedges are a far better choice if you’re craving fries.

They use much less oil to prepare than traditional fries because they are baked rather than fried. They are textural as well. The enormous wedge-shaped potato has a lot of fluffy potatoes, and many fluffy potato skins are left on to form what is known as potato wedges in the United States, even though steak fries often have them removed before cutting. After that, these strips are deep-fried, dried, and then deep-fried until golden. They can be cooked for around 20 minutes instead of a version with less fat.

Why is my Potato Wedges Soggy?

You might not have dried your potato wedges completely if they are wet. Make sure to pat them dry after soaking them to remove any extra moisture. When you put wet potatoes in an air fryer, the water causes the potatoes to steam instead of fry, which prevents the potatoes from becoming crispy on the outside.

Soggy potatoes are those that have too much moisture. Therefore, after draining them, you should let them sit for at least five minutes to allow the steam to escape from the wedges. We want to prevent this moisture from exiting the wedges, which is beneficial.

It’s crucial to thoroughly drain your homemade potato wedges after par-boiling them before returning them to the saucepan over heat and shaking them until ALL of the moisture has drained if you want them to be extremely crunchy after cooking. The oven is the greatest place to reheat wedges.

While you lightly oil a sheet pan, preheat the oven to 400°F (200°C). To coat the wedges in oil, spread them out on the pan and toss. Heat the wedges for 5 to 10 minutes, flipping them halfway through to crisp up both sides.


The potato wedges produced in the air fryer have the same crispy exterior and tender, soft interior as your favorite fried wedges. Making wedges in the Air Fryer burns fewer calories than conventional deep frying but produces far crispier wedges than oven baking.

These wedges are extremely tasty since they are expertly seasoned with garlic, paprika, salt, pepper, and some olive oil. For added flavor, we also like to air fry the wedges and combine them with some parsley and grated Parmesan cheese.