There’s something wildly satisfying about biting into a really good potato wedge.
Not just any wedge. I’m talking about one that’s crispy, golden, hot, salty—but still fluffy on the inside like a little baked potato cloud. It’s that texture combo that hits just right. Crunchy meets comfort food.
And sure, you could throw frozen wedges into the oven and call it a day. But if you’ve ever ended up with something soggy, unevenly cooked, or kind of lifeless, then you know… not all wedges are created equal.
That’s where the air fryer comes in.
This is for the days you want something cozy without spending your entire night cooking. Or when you need a snack that doesn’t taste like cardboard. Or honestly, just because you’re in the mood for crispy potatoes that don’t disappoint.
If you’ve got a potato and 20 minutes, you’ve got this.
What You’ll Need
Ingredients:
- 2 medium russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
You can absolutely riff on this seasoning combo depending on your mood, but this base is a great place to start. Smoky, savory, and super craveable.
Tools That’ll Make This Easier
- Air fryer (basket-style works best for this)
- Sharp knife
- Cutting board
- Large bowl
- Measuring spoons
- Paper towels or a clean dish towel
You don’t need anything fancy. Just the basics. The only real “must” is the air fryer. It’s what makes these wedges magic.
Step-by-Step Instructions
Here’s exactly how to make these wedges from start to finish. Keep scrolling after this part—there’s way more helpful stuff after the recipe.
Step 1: Prep your potatoes
Wash and scrub your potatoes really well. No need to peel them unless you want to. The skin actually helps with the crispiness. Cut each potato in half lengthwise, then into 3–4 wedges per half depending on the size. You want sturdy wedges that aren’t too thick or too skinny.
Step 2: Soak for crispiness
Place the wedges in a large bowl and cover with cold water. Let them soak for 20–30 minutes. This pulls out some of the excess starch so they crisp up better in the air fryer. Don’t skip this—it makes a big difference.
Step 3: Dry completely
Drain the potatoes and dry them really well with paper towels or a clean kitchen towel. If they’re even slightly wet, they’ll steam instead of crisp. Take your time here.
Step 4: Season
Toss the dry wedges in a bowl with olive oil, salt, pepper, garlic powder, and smoked paprika. Use your hands or tongs to make sure every piece is evenly coated.
Step 5: Air fry
Preheat your air fryer to 400°F (200°C). Arrange the wedges in a single layer—don’t overcrowd. Cook for 20–25 minutes, shaking the basket halfway through. Keep an eye on them toward the end and pull them once they’re golden and crispy.
Step 6: Taste and adjust
Try one. (You’re definitely going to try one.) Adjust seasoning if needed, then serve hot.
Pro Tips You’ll Be Glad You Knew
- Use russet potatoes They’re starchy, which means you get that fluffy inside and crisp outside. Waxy potatoes (like red or yellow) don’t crisp up the same way.
- Soaking = game changer That quick soak in cold water helps your wedges crisp instead of turning soggy. Even 10 minutes is better than nothing.
- Preheat your air fryer It’s easy to skip this, but preheating helps get the outside of the wedges crispy right from the start.
- Don’t crowd the basket Give the wedges space. If they’re piled on top of each other, they’ll steam. Cook in batches if you need to.
- Season while hot If you’re adding any extra seasoning (like parmesan, chili flakes, or more salt), sprinkle it on as soon as the wedges come out. They’ll absorb flavor better while they’re still hot.
Substitutions & Variations
Feeling creative? Here’s how to switch things up:
- Swap the oil: Try avocado oil, ghee, or even coconut oil for a different flavor.
- Make them spicy: Add cayenne, chili powder, or hot sauce to the seasoning.
- Cheesy wedges: Sprinkle with parmesan or nutritional yeast for a savory hit.
- Herby twist: Toss with dried rosemary or thyme before air frying for a more rustic flavor.
- Sweet potato version: Works great—just cook a bit less and lower the temp slightly to avoid burning.
Make-Ahead Tip
You can prep the potatoes in advance by cutting and soaking them, then storing them in water in the fridge (fully submerged) for up to 24 hours. Just dry them really well before seasoning and cooking. They’ll be ready to go when you are.
Leftovers & Storage
Let’s say—by some miracle—you have leftovers. Here’s what to do:
- Fridge: Store cooled wedges in an airtight container for up to 3 days.
- Reheat: Air fry at 350°F (175°C) for 5–7 minutes to bring back the crisp.
- Freeze: Let wedges cool completely. Freeze in a single layer, then transfer to a freezer-safe bag. Reheat straight from frozen at 400°F (200°C) for about 10 minutes.
Bonus: Frozen, reheated wedges make amazing breakfast potatoes. Just toss in a skillet with some eggs or avocado.
Extra Details You’ll Probably Care About
Nutrition (per serving, approx.):
- Calories: 180
- Protein: 3g
- Carbs: 33g
- Fat: 5g
- Fiber: 3g
This is for one medium serving, assuming two potatoes make two portions. Totally adjustable.
Diet-friendly?
- Vegan: Yep.
- Gluten-free: Always.
- Low-carb: Not really, but still better than deep-fried versions.
What to serve them with:
- Veggie or turkey burgers
- Grilled chicken
- Wraps or tacos
- Big crunchy salads (trust me, it works)
- A plate of dips and a movie
FAQ
Can I skip the soaking step? You can, but the wedges won’t get nearly as crispy. Soaking helps remove excess starch that causes steaming. Highly recommended.
Can I cook these in the oven instead? Yes. Bake at 425°F on a parchment-lined baking sheet for 35–40 minutes, flipping halfway through. Not quite as crisp, but still really good.
Do I have to peel the potatoes? Not at all. The skin adds texture and flavor. Just scrub them well.
What kind of air fryer works best? Basket-style air fryers are great for this recipe, but you can use any kind. Just make sure to give the wedges space and shake/flip halfway.
Can I double the recipe? Totally. Just cook in batches so you don’t overcrowd the air fryer.
Wrap Up
Potato wedges are the kind of food that never lets you down. They’re unfussy. Satisfying. Comforting in a way that feels nostalgic and kind of necessary after a long day.
This version checks all the boxes. Crunchy, easy, mess-free. Whether you’re making them for dinner, a snack, or just because they sound good right now, these air fryer wedges are going to deliver.
Try them out and let me know how yours turn out. Got a favorite spice blend? A dipping sauce you swear by? A wild twist I should try next time?
Drop it in the comments. I want to hear it all.
Because crispy potatoes this good? They’re meant to be shared.