Updated
Perfectly seasoned Air Fryer Potato Wedges are delightfully crispy on the outside and tender on the inside. Simple to prep and quick to cook, enjoy these potato wedges as an appetizer with dips or as a hearty side with sandwiches, burgers, and more.
5-Star Review
“I’m new to air frying and this recipe was so easy to follow and turned out perfect!!” -Linda
Easy Potato Wedges
Piping hot, perfectly salty, and ultra crispy potato wedges are always a good idea! Thanks to the air fryer, these potato wedges come together quickly and easily—no oven required. Fancy them up with freshly grated Parmesan and a sprinkle of rosemary, or serve them bar style with a variety of dips. These potatoes are a wonderful blank slate for a variety of spices and flavors. I love adding garlic, oregano, and lemon pepper seasoning. Feel free to change up the seasoning and use your favorite spices!
If you’re an air fryer fan, these Air Fryer Twice Baked Potatoes and Air Fryer Roasted Potatoes, are a must.
Air Fryer Potato Wedges Recipe
Ingredients
- 3 Russet or Yukon Gold potatoes avoid waxy potatoes like red or fingerlings
- 1 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon dried parsley flakes
- Grated Parmesan cheese, ketchup, aioli, or favorite dipping sauce for serving
Instructions
- Preheat air fryer to 400°F for 5 minutes.
- Wash and scrub the potatoes and dry thoroughly. On a cutting board, cut each potato in half lengthwise. Cut in half again, and then once more for a total of 8 wedges.3 Russet or Yukon Gold potatoes
- Place the potato wedges into a large bowl. Drizzle with olive oil and toss to coat evenly.1 ½ tablespoons olive oil
- Add the spices and mix until evenly combined.½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon chili powder, ½ teaspoon dried parsley flakes
- Place the seasoned potato wedges into the air fryer basket.
- Reduce the heat to 380°F and cook for 20 minutes, flipping the wedges halfway through.
- Serve immediately with grated Parmesan cheese and your favorite dipping sauces.Grated Parmesan cheese, ketchup, aioli, or favorite dipping sauce
Becky’s Tips
- Try not to overcrowd or overlap the potatoes in the air fryer. You may need to cook the wedges in batches if they don’t all fit at once.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Air Fryer Potato Wedges Step by Step
Prep the air fryer: Preheat the air fryer to 400°F for 5 minutes.
Prep the potatoes: Wash and scrub 3 Russet or Yukon Gold potatoes and dry thoroughly. On a cutting board, cut each potato in half lengthwise. Cut in half again, and then cut once more for a total of 8 wedges.
Coat the potatoes in olive oil: Place the potato wedges into a large bowl. Drizzle with 1 1/2 tablespoons of olive oil and toss to coat evenly.
Season the potatoes: Add 1/2 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon chili powder, ½ teaspoon dried parsley flakes, and mix until evenly combined.
Transfer potatoes to the air fryer: Place the seasoned potato wedges into the air fryer basket.
Cook the potatoes: Reduce the heat to 380°F and cook for 20 minutes, flipping the wedges halfway through cooking.
Serve and enjoy: Serve immediately with grated Parmesan cheese and your favorite dipping sauces.
Serving Suggestions
Air fryer potato wedges are always a great side and are a welcome addition to any party appetizer tray, along with dips and sauces. They’re perfect with our Juicy Grilled Burgers and complement the flavors of a BLT Sandwich well.
Dip potato wedges in your favorite sauce like gold ole’ ketchup, flavorful fry sauce, mustard, a super tasty garlic aioli, or a cool ranch dressing. For a touch of spice, pull out your favorite hot sauce.
Great recipe for potato wedges. I was very pleased with the outcome and my family loved it!
I’m new to air frying and this recipe was so easy to follow and turned out perfect!!
I used smoky paprika instead of chili pepper. They were still a little spicy. Think next time I will try the lemon pepper and omit black pepper. They were cooked perfectly at 25 minutes. Easy and very tasty with lots of possible variations. My kind of recipe.
So happy to hear you loved this recipe!