Make these super-crispy and perfectly seasoned Air Fryer Potato Wedges with very little olive oil and in only 20 minutes. Serve them as an appetizer or a side dish.
Want to try more potato snacks? Here are more that you can sample: Melting Potatoes, Greek Potatoes, Oven Baked Sweet Potato Wedges, Cajun Potatoes with Chilli Mayonnaise Dip, and Instant Pot Sweet Potatoes.
About This Recipe
Air Fryer Potato Wedges are extra crispy on the outside and tender and fluffy on the inside, just like your favorite fried wedges—minus the calories. Air-fried wedges have fewer calories as compared to their deep-fried counterparts, and they are crispier than oven-baked wedges.
Perfectly seasoned with herbs and then tossed in parmesan cheese for the lovely umami, these potato wedges fried in air fryer are super delicious and quite addictive.
This recipe can be easily doubled or tripled. Be sure to air-fry in batches if cooking for a gathering. Make them vegan by skipping the parmesan cheese or by replacing regular parmesan with vegan cheese. These air-fried wedges are gluten-free too.
I have a simple trick for making the wedges extra crispy, so read along!
Potatoes – Russet potatoes are best for making wedges due to their high starch content and perfect oblong shape.
Yukon gold, red, and white potatoes work too, but the result will not be as crispy and the wedges will take a few minutes longer to cook. But they will still be delicious!
Try to get your hands on organic potatoes, as regular potatoes often have a high level of pesticide residue.
Having said that, you can use any large-size potatoes that are easily available. Using this recipe, air-fried potatoes are delicious no matter which variety you choose.
Tip – On a time crunch? Use frozen pre-cut potato wedges. Thaw them completely and pat them dry before cooking.
Wash and pat the potatoes dry. Once done, place a potato on a chopping board, and using a knife, slice it in half from the middle. You do not have to peel the potatoes to make wedges.
Now place the cut side of the potato on the board and cut it in half again to make quarters. Then slice the potato quarters from the middle again to create potato wedges. Follow the same process with the other half and remaining potatoes.
Extra Virgin Olive Oil – Extra virgin olive oil helps to cook the potatoes nicely and gives them a crispy crust. You can replace olive oil with butter for a richer taste.
Seasonings – These air-fried potato wedges are seasoned with salt, pepper, rosemary, and oregano. You can also season them with red pepper flakes if you want them to be spicy.
You can also use garlic powder and onion powder to season the wedges. Adjust seasonings according to taste.
How To Make Air Fryer Potato Wedges
Scrub 0.5 lb (250 grams) of potatoes well to remove any mud on their skin. We are not peeling them so be extra careful. Cut the potatoes into wedges.
Secret Tip for Extra-Crispy Wedges – Put the wedges in a large bowl filled with ice-cold water and let them soak for 30 minutes. Soaking the potatoes removes excess starch, which prevents the wedges from sticking together and helps achieve maximum crispness, so do not skip this step.
Drain the water and pat the wedges thoroughly dry with a paper towel. This is a very important step in making crispy wedges. The drier the potatoes, the crispier they will turn out.
Stir together 2 tablespoon extra virgin olive oil, salt (to taste), ¼ teaspoon ground black pepper, ½ teaspoon dried rosemary, and ½ teaspoon dried oregano in a large mixing bowl.
Add the potato wedges to the bowl and toss well to coat them.
Spray the basket of the air fryer with olive oil or line it with aluminum foil or perforated parchment paper. If lining the basket, make sure there is space on the sides for the air circulation.
Transfer the potato wedges to the air fryer basket and arrange them in a single layer. Do not crowd the basket, as the air needs space for circulation to make the wedges crispy. If making a larger amount, air-fry in batches.
Air-fry at 350 degrees F (180 degrees C) for 15 minutes. Pull out the basket and toss the wedges. Increase the temperature to 400 degrees F (200 degrees C), and air-fry for 1-2 minutes until the wedges are browned and crisp.
Transfer the wedges to a serving bowl and toss with ¼ cup grated parmesan cheese. Serve immediately.
Other Seasoning Options
Garlic & Herb – You can add garlic powder along with other seasonings to give wedges that garlicky flavor.
Peri-Peri – Toss the wedges with 1 tablespoon of peri-peri seasoning and oil, and then air-fry. This spice is prepared with dried oregano, red pepper flakes, cayenne powder, garlic powder, ground cinnamon, ground cardamom, ground ginger, sugar, and salt.
Indian Masala – Season them with Indian spices such as turmeric powder, red chili powder, chaat masala powder, and salt.
Lemon Pepper – This is a great seasoning if you want a tangy flavor.
Frequently Asked Questions
Potato wedges are usually deep-fried, a process that uses a lot of oil. Here, we are making them in an air fryer that uses comparatively little oil, making for a healthier alternative.
Yes, you can. Make the wedges and cool them completely. Once cooled, store them in an air-tight container for 3-4 days. When ready to serve, air-fry for 3-4 minutes until they are warm and crispy.
To freeze, let the wedges cool completely, and then freeze them in a single layer on a baking tray. Once they are frozen, transfer the wedges to a freezer bag and freeze for up to three months.
Serve these addictive and delicious potato wedges along with creamy dips such as Yogurt Dip with Mint and Garlic, Jalapeno Garlic Feta Dip, Yum Yum Sauce, Boom Boom Sauce, Bang Bang Sauce, or just usual tomato ketchup.
Potato wedges also make a great side for burgers, sandwiches, wraps, etc. You can serve them with grilled meats as well.
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Air Fryer Potato Wedges Recipe
- Air Fryer
- 0.5 pound Russet potatoes (250 g, cut into wedges.)
- 2 tablespoons extra virgin olive oil
- salt (to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ¼ cup grated parmesan cheese
- Place raw potato wedges in a large bowl filled with ice-cold water and let them soak for 30 minutes.
- Drain and wipe the wedges well with a paper towel.
- Combine extra virgin olive oil, salt, ground black pepper, dried rosemary, and dried oregano in a large mixing bowl.
- Add the potato wedges to the bowl and toss well to coat them with the seasoned oil.
- Spray the basket of the air fryer with olive oil. Transfer the potato wedges to the basket and arrange them in a single layer. Do not crowd the basket as the air need space for circulation and making the wedges crispy. If making a bigger batch, then air fry in batches.
- Air fry at 350 degrees F (180 degrees C) for 15 minutes.
- Toss the wedges, increase the temperature to 400 degrees F (200 degrees C), and air fry for 1-2 minutes until the wedges are browned and crisp.
- Transfer the wedges to the serving bowl and toss with grated parmesan cheese. Serve with ketchup, sour cream or any other dipping sauce on the side.