There’s something magical about biting into a potato wedge with a perfectly crispy exterior that gives way to a fluffy, tender interior. If you’ve been settling for soggy oven-baked versions or oil-drenched takeout wedges, I’m about to change your potato game forever. Air fryer potato wedges deliver that irresistible crunch without the excessive oil, and when you add a bold, flavor-packed seasoning blend? Pure potato perfection.
Why This Recipe is Awesome
These crispy air fryer potato wedges aren’t just another side dish—they’re a revelation.
The air fryer creates that coveted crispy exterior that’s nearly impossible to achieve in a standard oven without drowning potatoes in oil. The bold seasoning blend balances savory, smoky, and slightly spicy notes that transform simple potatoes into an addictive snack or side. What makes this recipe truly special is its versatility.
These wedges complement practically anything—burgers, steaks, sandwiches, or even standing alone as an appetizer with your favorite dipping sauce. Plus, they’re ready in about half the time of conventional oven methods, making them perfect for weeknight dinners when you want something special without the wait.
Equipment needed: Air fryer, large bowl, knife, cutting board
Crispy Air Fryer Potato Wedges
Ingredients
- 4 medium russet potatoes about 2 pounds, washed and dried
- 2 tablespoons olive oil
- 1 tablespoon cornstarch the secret to extra crispiness!
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley chopped (for garnish, optional)
Instructions
- Cut the potatoes into wedges by slicing each potato in half lengthwise, then cutting each half into 3-4 wedges, depending on size. Try to keep them relatively uniform for even cooking.
- Soak the potato wedges in cold water for 15-30 minutes if time allows. This removes excess starch and helps them crisp up better. After soaking, drain thoroughly and pat completely dry with paper towels.
- Preheat your air fryer to 380°F (190°C) for about 3 minutes. This ensures the wedges start cooking immediately when added.
- In a large bowl, combine the dried potato wedges with cornstarch and toss until lightly coated. The cornstarch creates a micro-thin layer that becomes incredibly crispy.
- Add olive oil to the wedges and toss to coat evenly. Make sure every wedge has a light coating of oil.
- In a small bowl, mix all the seasonings together (garlic powder, smoked paprika, onion powder, oregano, thyme, cayenne, salt, and pepper), then sprinkle over the oiled potatoes and toss until evenly coated.
- Arrange the wedges in your air fryer basket in a single layer with some space between each piece. Work in batches if necessary—overcrowding will result in steaming rather than crisping.
- Cook for 10 minutes, then flip the wedges and cook for another 8-10 minutes until golden brown and crispy on all sides. Exact timing may vary depending on your air fryer model.
- Transfer the cooked wedges to a serving plate, sprinkle with chopped fresh parsley if desired, and serve immediately while hot and crispy.
Notes
- Russet potatoes work best for this recipe due to their starch content, which helps create that perfect crispy-outside, fluffy-inside texture.
- For extra flavor, try adding 2 tablespoons of grated Parmesan cheese to the seasoning mix.
- The soaking step can be skipped if you’re short on time, but it does make a noticeable difference in the final crispiness.
- These wedges are best eaten immediately, but can be reheated in the air fryer for 3-4 minutes at 350°F if needed.
- If you don’t have an air fryer, you can bake these in a conventional oven at 425°F for 30-35 minutes, flipping halfway through, though they won’t be quite as crispy.
Calories & Nutritional Info
- Calories: Approximately 175 calories per serving
- Carbohydrates: 30g per serving
- Fat: 5g per serving
- Protein: 3g per serving
- Fiber: 3g per serving
- Allergen notes: Gluten-free, dairy-free, vegan
- Diet suitability: Vegetarian, vegan, plant-based
Common Mistakes to Avoid
- Skipping the drying step: Wet potatoes will steam instead of crisp. Always thoroughly pat dry after washing or soaking.
- Overcrowding the air fryer basket: This prevents proper air circulation and results in soggy wedges. Work in batches for the crispiest results.
- Not preheating the air fryer: Starting with a cold air fryer extends cooking time and affects crispness.
- Cutting wedges in inconsistent sizes: Uneven sizes lead to some wedges being overcooked while others remain undercooked.
- Using too much oil: The beauty of air frying is that you need minimal oil—too much will make wedges greasy rather than crispy.
Alternatives & Substitutions
- Potato varieties: Yukon Gold potatoes work well for a buttery flavor, though they won’t get quite as crispy as russets.
- Oil options: Avocado oil or grapeseed oil can replace olive oil for a higher smoke point.
- Seasoning variations:
- Italian-style: Use dried Italian herbs, garlic powder, and Parmesan
- Cajun-style: Replace the spice blend with 2 tablespoons of Cajun seasoning
- Ranch-style: Use dried dill, garlic powder, onion powder, and buttermilk powder
- Lower-carb option: Try using turnips or rutabaga instead of potatoes (cooking time may vary).
- Cornstarch substitute: Potato starch or arrowroot powder will work similarly for achieving crispiness.
FAQs
Can I make these potato wedges ahead of time?
While they’re best fresh from the air fryer, you can prep the potatoes up to 24 hours ahead by cutting them and storing them submerged in water in the refrigerator. Just be sure to thoroughly dry them before cooking. For best results, season and cook just before serving.
Why aren’t my wedges getting crispy?
The most common culprits are overcrowding the air fryer basket, not drying the potatoes properly, or cutting the wedges too thick. Make sure you’re cooking in a single layer with space between pieces, and that your potatoes are completely dry before adding oil and seasonings.
How can I make these potato wedges spicier?
Increase the cayenne pepper to ½ teaspoon, or add ¼ teaspoon of crushed red pepper flakes.
For serious heat lovers, add ¼ teaspoon of ground chipotle powder for smokiness with heat, or mix in a dash of your favorite hot sauce with the olive oil.
What dipping sauces pair well with these wedges?
These bold-seasoned wedges shine with creamy dips like garlic aioli, sriracha mayo, ranch dressing, or honey mustard. For a lighter option, try yogurt-based tzatziki or a simple ketchup mixed with a dash of hot sauce.
Can I use these same seasonings for sweet potatoes?
Absolutely! Sweet potatoes work beautifully with this method, though you might want to reduce the cayenne and add a pinch of cinnamon or brown sugar to complement their natural sweetness. They may also cook slightly faster than russet potatoes, so check them a few minutes earlier.
Final Thoughts
These crispy air fryer potato wedges prove that simple ingredients can create extraordinary results with the right technique. They’ve become a staple in my kitchen for good reason—maximum flavor with minimal effort. Whether you’re serving them alongside your favorite protein or enjoying them as a snack, these boldly seasoned wedges might just steal the show. Give them a try, and I suspect they’ll become your new go-to potato recipe!
