Crispy Air Fryer Potato Wedges

These air fryer potato wedges are simple to make, ready in about 20 minutes, and make a perfect side dish or appetizer for any meal. For other potato ideas try cheesy loaded potato bread, crispy smashed potatoes, or bubble pillow potatoes.

Ingredient notes

Please see the recipe card below for exact ingredient amounts.

• Russet potatoes – These are ideal for wedges because they are starchy and have less moisture than waxy varieties, which helps them crisp up.
• Salt and black pepper – The basic seasoning; adjust to taste.
• Optional seasonings – Garlic powder, onion powder, ground paprika, and a touch of chili powder add depth. Use what you like or keep it simple with just salt and pepper.
• Grated Parmesan – A small amount adds savory umami and a pleasant crisp when air-fried. It’s optional but highly recommended.
• Fresh herbs – Chopped parsley or sliced green onions are great for garnish.

How to make potato wedges in the air fryer

Scroll to the recipe card below for the full recipe and a printable ingredient list.

1. Wash and dry the potatoes. Scrub the skins, remove any blemishes, and pat them completely dry with a clean towel.

2. Cut into wedges. Slice each russet potato in half lengthwise, then cut each half into 3–4 wedges depending on the potato size so the pieces are roughly uniform.

3. Season and toss. In a large bowl, combine the wedges with oil, salt, pepper, your chosen seasonings, and the grated Parmesan (if using). Toss until every wedge is evenly coated.

4. Air fry. Arrange wedges in the air fryer basket in a single layer, skin side down. Air fry at 400°F (about 200°C) for 15 minutes. Shake or turn once halfway through cooking. For crispier edges, continue 3–5 minutes more, watching closely so the Parmesan and spices don’t burn.

📝 Note: If you extend cooking beyond 15 minutes, watch carefully. Spices and grated Parmesan can brown quickly.

5. Serve. Transfer wedges to a serving plate, top with extra grated Parmesan and chopped parsley if desired, and serve hot.

Recipe tips

• Dry the potatoes well. Excess moisture prevents crisping and makes it harder for oil and seasoning to adhere.
• Avoid overcrowding. Cook in a single layer or in batches so air can circulate freely; overcrowding causes steaming and uneven browning.
• Adjust seasoning to taste. Use less or more spice depending on your preference. Parmesan adds savory depth but can be omitted for a dairy-free version.

Storage and reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, air fry at 350°F for about 5 minutes or until warmed through. Reheated wedges won’t be quite as crisp as freshly made ones but will still be tasty.

FAQ

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Recipe