The most delicious, Crispy Air Fryer Potato Wedges, made with 3 times less fat than oven-baked homemade potato wedges and ready in less than 30 minutes.
Bonus, this homemade potato wedge recipe is also low-fat, dairy-free, gluten-free, and vegan-friendly!
Potato lovers, these potato wedges in the air fryer are for you! You will never buy ready-made frozen potato wedges after trying this recipe.
Why You’ll Love Air Fryer Potato Wedges
These are the most delicious kind of wedges:
- Low-fat – more than 3 times less fat than deep frying or oven-baked potatoes – see nutrition information below for details.
How To Make Air-Fryer Wedges
All you need to make homemade wedges in your air fryer are a few wholesome ingredients: nothing fancy or expensive and mainly flavors to add a kick to the potato wedge.
Watch my story for another way of looking at this recipe!
- Russet Potatoes or Yukon Gold are the best potato varieties to make crispy potato wedges in the Air Fryer. For more tips on choosing potatoes for your Air Fryer, read my air fryer baked potato recipe.
- Olive oil or avocado oil – any high smoke point oil over 400°F (200°C) works great in this recipe.
- Garlic powder
- Paprika or smoked paprika for a smoky flavor, or chili powder – pick the spices you prefer.
- Dried oregano or a mix of dried Italian herbs, dried parsley, thyme, or rosemary.
- Nutritional yeast – this adds a cheesy flavor without adding dairy. You can also use vegan Parmesan cheese. Nutritional yeast is 100% vegan.
Washing And Soaking The Potatoes
The trick to making potato wedges ultra-crispy on the outside and soft on the inside, like French fries, is to soak the cut wedges in the water for about 10 minutes.
This simple step extracts the surface sugar from the potatoes and results in crispy skin, not soft or mushy.
Start by washing your potatoes with cold tap water – you keep the skin on the rub off as much dirt as possible.
How to Cut Potato Wedges
Then, cut the potatoes on a cutting board in half lengthwise and then into wedges with a sharp knife.
Watch my step-by-step picture below if you are a visual learner. For one potato, you form about 8-10 wedges.
Now, place the potato wedges into a large mixing bowl, and cover with cold water.
Set aside for 10 minutes until the water gets slightly cloudy.
Draining And Drying
Next, drain your potato wedges in a sieve over your kitchen sink. Give a quick rinse under cold water.
Finally, pour the potato wedges onto a clean kitchen towel, fold the towel and rub the wedges to pat dry as much as possible.
You can also use a paper towel if you prefer. But the key is to get the wedges as dry as possible. The dryer they are, the crispier your wedges will be.
Now, place the dried potato wedges into a large bowl and toss with olive oil and sprinkle all seasonings: garlic powder, paprika, oregano, nutritional yeast, salt, and pepper.
I personally like to use my hands to evenly massage and rub each wedge with the seasonings.
Air-Frying The Wedges
Finally, place the potato wedges in the air fryer basket making sure you don’t exceed the maximum level of your air fryer basket.
It’s fine however to make layers and stack them, they don’t have to be on a single layer.
Note that depending on the size of your air fryer basket, you will be able to fit more or fewer potato wedges.
For example, my Philips XXL basket can fit the 3 russets potatoes at once, it’s about 700 grams, but some smaller baskets are limited to 500 grams.
Check the manufacturer limit. It’s usually marked on the side of the basket, just in case you lose the instruction manual.
If you can’t air-fry the whole batch at once, proceed in two batches. Set aside the uncooked wedges at room temperature while the first batch is air frying.
Should I use foil or parchment paper with my air fryer?
You don’t need to use foil or parchment paper for these wedges as they are easy to transfer.
Time And Temperature Tips
The air frying time depends on the thickness of your wedges and how much you added to your basket.
But, as a general rule, you need to air fry this recipe at 400°F (200°C) for 30 to 40 minutes. Always shake the basket every 8 to 10 minutes to make sure the wedges roast evenly.
Wait for 2 to 3 minutes before serving as the wedges are burning hot.
Serve hot with extra salt and your dips of choice like my cucumber dip recipe or marinara sauce.
Rewarming the Wedges
You can rewarm the air-fried wedges later.
Place the cooked wedges in the air fryer basket and set the air fryer to 320°F (160°C), cut side down.
Air fry for 10 to 15 minutes until hot and crispy.
Can I Make This Recipe In A Regular Oven?
Sure, you can use the same recipe and bake the wedges on a sheet pan covered with parchment paper.
Lay the wedges on the pan, leaving some space between each – don’t overlap or stick them together.
Bake in a convection oven at 350°F (180°C) or in a regular oven at 430°F (220°C) for 45 to 50 minutes, flipping each wedge halfway.
These are the best appetizers or side dishes for any meal. Some of the dips that are delicious with these potatoes are:
Feel free to use your favorite dipping sauce!
Frequently Asked Questions
Absolutely! Air Frying Potato Wedges gives you the same crispy results but with a fraction of the fat that you’d have by deep-frying them.
Soaking sliced potatoes (don’t soak them whole) removes the surface starch and sugar from the wedges.
If there’s too much surface sugar, the wedges will turn brown from caramelization much before the inside is cooked. As a result, you might believe that they are cooked before they actually are.
Air Fryer Wedges get crispy when they are cooked enough, and if they have enough starch on the surface, but no sugar!
Rinsing removes the sugar that you don’t want (it makes the wedges brown before they are cooked) but it also removes the starch.
So if your potatoes are not starchy enough, and they get soggy after rinsing, you might have to add a coating of cornstarch before cooking.
Thirty minutes of soaking is enough to remove the unwanted surface sugar.
Microwaving can help take the inside of the wedges to a higher temperature and allow the surface to cook but it’s not necessary.
Air Fryer Potato Wedges turn soggy when they’re not cooked enough.
You might think that they’re ready because they have turned brown, but this happens if they haven’t been rinsed enough and the surface sugar caramelized which happens before the inside is cooked and prevents the surface to get crispy and bubbly.
Air Fried Wedges use and absorb far less oil than deep-fried wedges, making them much healthier.
Cooking in the air fryer dries the wedges as much as it cooks them.
Have you made these air fryer potato wedges? Share a comment or review below to connect with me, or join me on Instagram to share a picture of your creation in your story tagging @theconsciousplantkitchen.
Air Fryer Potato Wedges
- Wash the potatoes under cold water, scrub the skin well to remove any dirt. Don't peel off the skin.
- Cut each potato in half lengthwise and then cut into wedges. Watch my step-by-step pictures above for visual tips.
- Place the potato wedges into a large mixing bowl, cover with cold water. Set aside for 10 minutes or until the water is cloudy and the potatoes release some starch.
- Drain the potato wedges in a sieve over the sink, then pat dry the wedges into a clean kitchen towel or absorbent paper. The dryer they are, the crispier the wedges will be!
- Place the potato wedges into a large bowl and toss with olive oil and all seasonings. I used my hands to evenly massage and rub each wedge with the seasonings.
- Place the potato wedges in the air fryer basket, don’t exceed the maximum level of the basket – look at the limit on your basket or manufacturer booklet. For example, mine is an XXL Philips basket that fits 3 Russet Potatoes about 700g/25oz, as seen in the pictures above. If the whole batch can't fit in your basket, work in two batches.
- Air fry at 400°F (200°C) for 35-40 minutes, shaking the basket every 8-10 minutes to make sure the wedges roast evenly on all sides. They are ready when the skin is crispy, golden and a fork goes through the wedge easily.
- Serve hot with extra salt and dip of choice like my cucumber dip recipe.