If there’s one snack that has stood the test of time in my kitchen, it’s crispy potato wedges. And ever since I started making them in the air fryer, there’s no turning back. These golden, crunchy-on-the-outside, fluffy-on-the-inside wedges are my go-to when the craving hits—and let’s be honest, it hits pretty often.
They come out so good, you’d think they came from a restaurant, but nope—just your air fryer and a handful of pantry staples.
Why I Keep Coming Back to These
These wedges check every box: fast, crispy, and crazy satisfying. I’ve made them for movie nights, game days, and even slipped a batch into my lunchbox when I was short on ideas. And the best part? You don’t need to deep fry or fuss with messy oil. Just season, toss, and let the air fryer do its thing.
Whether you’re feeding kids, friends, or just yourself, they disappear faster than you can plate them.
My Tried-and-True Tips for the Best Wedges
After making these more times than I can count, here are a few real-deal tips I always follow:
- Leave the peels on: That skin adds texture, holds everything together, and gives the wedges a rustic edge. Plus, less prep work—who doesn’t love that?
- No need to boil: A lot of people think they have to pre-cook the wedges. Nope. Skip the pot. The air fryer handles it perfectly.
- Rinse and soak—don’t skip this: I used to skip soaking out of laziness, but trust me—soaking in hot water for 10 minutes makes a huge difference. The wedges crisp up better and cook more evenly.
- Dry them well: Water = soggy wedges. I roll them in a clean dish towel like I’m giving them a little spa treatment before seasoning.
- Use two temperatures: Start lower to cook the centers, then bump it up to finish off with that perfect outer crunch. It’s like a two-step dance for crispiness.
- Toss them mid-cook: Don’t just set and forget. Tossing keeps things from sticking and ensures even browning.
Ingredients I Use (And Why)
- Russet Potatoes – These are my top choice because they crisp beautifully and get fluffy inside. If they’re around 5 inches long, that’s perfect. Too long and they might break when tossing.
- Olive Oil – Just a couple of tablespoons to help the seasoning stick and boost the crisp.
- Seasonings – I like to keep it simple: salt, garlic powder, and a bit of chili powder for a kick. You can get creative later, but this base always works.
How I Make Them at Home
Scrub and Slice – I scrub the potatoes clean and cut them into wedges. Each potato gives me around 12 wedges.
Rinse and Soak – Into a bowl of hot water they go for about 10 minutes. This is where the magic starts.
Dry and Season – After drying, I toss them in a bowl with olive oil and my seasoning blend.
Air Fry at 350°F – I pop them in the air fryer for 15 minutes, shaking them halfway through.
Increase Heat to 400°F – Another 15 minutes, tossing every 5 minutes until they’re golden and crispy.
Serve Immediately – Sprinkle a bit more salt on top and serve hot. They’re best when piping.
Variations I Like to Play With
I usually make a big batch and season them differently depending on what I’m serving:
- Cajun-style – A little smoky, a little spicy. Great with burgers.
- Taco seasoning – If I’m doing a Mexican-inspired meal, this combo fits right in.
- Truffle + Parmesan – For dinner parties or when I feel a little fancy.
- Ranch spice – Onion powder, garlic powder, and dried dill—like a chip, but better.
Honestly, you could make them every day of the week and never get bored.
Storing and Reheating (If You Somehow Have Leftovers)
- Fridge – Store in an airtight container for up to 3 days.
- Reheat – I just toss them back into the air fryer at 375°F for a few minutes to bring the crunch back.
- Freezer – Lay them out on a tray to freeze first, then pack them in a bag or container. They can go straight from frozen to the air fryer when you’re ready.
Prep Ahead Tip
If I’m prepping ahead, I chop the potatoes a day early and keep them in the fridge in water. They’ll brown a bit, but once they’re rinsed and soaked in hot water before cooking, you’re good to go.
What to Serve With These Wedges
- Dipping sauces: I rotate between ketchup, BBQ sauce, or even a quick yogurt-ranch blend.
- Burgers: These are the perfect sidekick.
- Wraps or grilled sandwiches: Especially if I’m too tired to cook a full dinner, this combo feels complete.
- Late-night snack: No judgment—done it many times with some melted cheese on top.
Air Fryer Potato Wedges
There’s something undeniably satisfying about a batch of crispy, golden potato wedges—especially when they’re made right in your air fryer. These wedges are fluffy inside, beautifully crisp outside, and seasoned just enough to keep you reaching for another. Whether you’re pairing them with burgers or just enjoying a plateful on their own, they’re a total crowd-pleaser at home.
Ingredients
- 3 small russet potatoes (about 1½ pounds total)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus a few extra pinches for finishing
- 1 teaspoon chili powder (optional)
- ½ teaspoon garlic powder (optional)
Instructions
- Start by giving your potatoes a good scrub. Keep the skins on for that rustic feel. Slice each potato in half lengthwise, then quarter them lengthwise again. From there, cut each quarter into 2 or 3 even wedges—aim for about 12 pieces per potato.
- Toss the wedges into a large bowl filled with cold water. Swirl them around to loosen excess starch, then drain and repeat until the water runs clear. This step makes a huge difference in the final crispiness. After rinsing, pour hot tap water over the potatoes in the bowl, making sure they’re fully submerged by about an inch. Let them soak for 10 minutes.
- Spread the soaked wedges on a clean kitchen towel and pat them completely dry. Wipe out the bowl you used, then return the dry wedges to it. Drizzle in the olive oil, sprinkle with salt, and if you're using them, add the garlic powder and chili powder. Toss everything together until the wedges are well coated.
- Preheat your air fryer to 350°F. Add all the wedges into the basket—it’s okay if they overlap a bit.
- Air fry for 10 minutes, then open the basket and toss the wedges gently with tongs. Let them go for another 5 minutes at the same temperature.
- Give them one final toss, then bump up the heat to 400°F. Continue cooking for another 15 minutes, tossing every 5 minutes or so. Keep a close eye towards the end—they crisp fast and can turn too dark if left unattended.
- Once they’re beautifully golden and crisp, transfer them to a plate and finish with a pinch of extra salt. Serve hot, and enjoy every bite!
Notes
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop them back in the air fryer at 375°F for a few minutes to bring the crisp back.
- Freeze: Freeze in a single layer first, then transfer to a sealed freezer-safe bag or container. Reheat straight from frozen in the air fryer.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 163Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 349mgCarbohydrates 23gFiber 3gSugar 1gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These air fryer potato wedges are one of those simple pleasures that always hit the spot. No matter how many fancy meals I cook, I always come back to these. They’re budget-friendly, endlessly customizable, and just so comforting.
Once you try this method, I bet it’ll be your go-to too.
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