Golden and crispy on the outside, fluffy on the inside—these seasoned Air Fryer Potato Wedges are easy to make and perfect for any causal meal or game-day spread! With just a few simple ingredients, you’ll have restaurant-quality wedges in no time, without a lot of oil!

air fried seasoned potato wedges on an ivory speckled plate with a condiment cup of ketchup
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Before You Start Cooking

  • Use Russet PotatoesTheir high starch and low moisture content create the crispiest exterior and fluffiest center.
  • Don’t Overcrowd: If your air fryer isn’t XL-sized, plan to cook this recipe in batches for even browning and crisping. (The 6.5-quart Ninja Air Fryer Pro XL is shown in this post, fitting all of the potatoes in a single batch.)
  • Soak for Crispier Potato Wedges: A 30-minute cold water soak before cooking removes excess starch for better crisping. Short on time? 15 minutes will help, but the wedges will be slightly softer.

How to Make Air Fryer Potato Wedges

two russet potatoes on a blue and white check napkin next to a small dish of olive oil and a dish with measured ground spices. Ingredients have text label overlays.

Step 1: Cut and Soak the Potatoes

Start by gently scrubbing your potatoes to remove any dirt. Then, cut each potato into 8 long wedges.

  1. Slice the potato in half lengthwise.
  2. Cut the halves in half lengthwise to make quarters.
  3. Cut each quarter in half lengthwise to create uniform wedges.
halved russet potato on a wood cutting board next to a chef's knife
Potato cut in half.
wedged russet potatoes on a wood cutting board next to a chef's knife
Cut into long wedges.

Place the potato wedges in a medium bowl and pour in enough cold water to cover them by an inch or so. Let the potatoes soak for 30 minutes.

After soaking, drain the potatoes and give them a good rinse under cold water. Then, dry them thoroughly using paper towels or a clean kitchen towel. Dry the bowl you used to soak them in as well.

The potatoes need to be dried well to ensure that they’ll crisp up in the air fryer and that the oil and seasonings will adhere.

wedged russet potatoes in a glass bowl filled with cold water next to smaller bowls of ground spices and olive oil
Soaking the potatoes in cold water.
wedged russet potatoes in a glass bowl next to a blue and white check napkin and a smaller bowl of ground spices.
Drained and dried thoroughly.

Step 2: Season the Potato Wedges

Return the potato wedges to the bowl and toss with olive oil (regular not extra virgin, which has a higher smoke point) and the following seasonings:

  • Paprika. Smoked paprika adds a rich, smoky flavor that my family loves, but you can substitute sweet paprika if you prefer a milder taste.
  • Onion Powder and Garlic Powder.
  • Dried Parsley Flakes. I love the subtle herbal flavor parsley adds, but you can easily swap in other dried herbs like oregano, rosemary, or thyme for a twist. (Or use your favorite herb mix, like Italian seasoning).
  • Salt and Pepper. I use Diamond Crystal kosher salt and freshly ground black pepper.
pouring olive oil from a tiny white ramekin into a bowl of wedged russet potatoes
Tossing with olive oil.
wedged russet potatoes in a glass bowl with olive oil and sprinkled with ground spices
Adding the seasonings.

I like to mix the ground spices together in a small bowl before sprinkling them over the potatoes to help them distribute evenly. My family likes these potato wedges mild, but if you want them to have some heat, you can also add a pinch—or more—of cayenne pepper or chili powder to your spice mix.

Toss the potatoes so that they’re evenly coated in the oil and seasonings. You can use a rubber spatula, but I find that I can distribute the spices best by using my hands.

wedged russet potatoes in a glass bowl coated with olive oil and ground spices
Seasoned and ready for the air fryer.

Step 3: Air Fry the Potato Wedges

You can air fry your potato wedges using one of two methods, depending on how much time you have. For both methods, preheat your air fryer according to your manufacturer’s instructions (I preheat my Ninja air fryer for 3 minutes before cooking).

Option 1: Quicker, Single-Stage Cooking

  1. Set the air fryer to 400°F.
  2. Arrange the potatoes in a single layer in your air fryer basket, cut side down.
  3. Cook the wedges for 15 minutes, until golden and crispy, turning them halfway through for even browning.
uncooked seasoned potato wedges in a square air fryer basket
In a single layer in the air fryer basket.
cooked seasoned potato wedges in a square air fryer basket
Golden and crispy!

Option 2: Slightly Longer, Double-Stage Cooking

  1. Set the air fryer to 325°F.
  2. Arrange the potatoes in a single layer in your air fryer basket, skin side down, and cook the wedges for 12 minutes.
  3. Increase the temperature to 400°F, shake the basket, and redistribute the wedges into a single layer. Cook for an additional 10-12 minutes, until the potatoes are golden and crispy.

Which Method Should You Choose?

The single-stage method (400°F for 15 minutes) is great when you’re a little shorter on time. It consistently delivers crispy, tender potato wedges.

If you have a few extra minutes, the double-stage method (325°F, then 400°F) creates wedges with fluffier, more baked potato-like centers. Starting at a lower temperature gives the potatoes more time to soften on the inside before getting too crispy or brown on the outside.

Both methods are delicious—my family has enjoyed batches of each on many occasions. That said, if you love extra-fluffy centers, the double-stage method is my personal favorite.

overhead of air fryer potato wedges on an ivory speckled plate with a condiment cup of ketchup. The plate is on a blue and white checked napkin.

Serving Tips

These potato wedges are best served immediately after air frying, while they’re at their crispiest. I like to sprinkle them with chopped fresh parsley and flaked sea salt when serving.

While Air Fryer Potato Wedges are well seasoned on their own, they’re even better with your favorite dipping sauces. Depending on the meal, we like them with ketchup, fry sauce, honey mustard dressing, ranch dressing, Russian dressing, or BBQ sauce.

dipping an air fried potato wedge into a condiment cup of ketchup on a plate of the wedges

More Potato Recipes

Air Fryer Potato Wedges

Golden and crispy outside, fluffy inside—these Air Fryer Potato Wedges are easy to make with simple ingredients and minimal oil! A great side dish for any casual meal or game day spread.
Prep Time: 10 minutes
Cook Time: 22 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 4 servings (4 wedges)

Ingredients

  • 2 large russet potatoes (about 1-1/4 pounds total)
  • 1 to 1-1/2 tablespoons olive oil (regular, not extra virgin)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon paprika (see note below)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic powder
  • 1/4 teaspoon freshly-ground black pepper
  • chopped fresh parsley , for serving (optional)
  • flaked sea salt , for serving (optional)
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Instructions 

Prep the Potatoes

  • Wash the potatoes and gently scrub them with a brush to remove any dirt. Do not peel them.
  • Cut each potato lengthwise into 8 even wedges. First, slice the potato in half lengthwise. Then, cut each half in half again to make quarters. Finally, cut each quarter in half to create uniform wedges.
  • Place the potato wedges in a large bowl and cover them with cold water by about an inch. Let soak for 30 minutes. This helps remove excess starch for crispier wedges.
  • Drain the potatoes, rinse them with fresh water, and pat each wedge completely dry with a clean kitchen towel or paper towels. Dry the soaking bowl as well—you’ll reuse it for seasoning.

Season the Wedges

  • Return the dried potato wedges to the dried bowl. Drizzle with 1 to 1 ½ tablespoons of olive oil, just enough to coat them evenly.
  • In a small bowl, mix together dried parsley flakes, salt, paprika, onion powder, garlic powder, and pepper. Sprinkle the seasoning mix over the potato wedges and toss until evenly coated. Use a rubber spatula or your hands to ensure every wedge is well-seasoned.

Air Fry the Potato Wedges (See Note Below)

  • Option 1: Faster, Single-Stage Cooking
    Preheat the air fryer to 400°F. Arrange the wedges in a single layer, cut side down. Cook for 15 minutes, turning halfway through, until golden and crispy.
  • Option 2: Double-Stage Cooking for Fluffier Centers
    Preheat the air fryer to 325°F. Arrange the wedges in a single layer, skin side down. Cook for 12 minutes. Increase the temperature to 400°F, shake the basket, and redistribute the wedges in a single layer. Cook for an additional 10-12 minutes, until golden and crispy.
  • Remove the potato wedges from the air fryer and sprinkle with flaked sea salt and chopped fresh parsley, if desired. Serve hot with your favorite dipping sauces.

Notes

Paprika: I like using smoked paprika for a warm, smoky flavor, but sweet paprika also works well if you prefer a milder taste.
Adjusting the Heat: For a spicier kick, add cayenne pepper or chili powder to the seasoning mix to taste.
Adjusting for Your Air Fryer Model: Air fryer cooking times may vary by brand and model, due to differences in wattage, basket size, and airflow design. This recipe was developed in the Ninja Air Fryer Pro XL 6-in-1. Watch your first batch of potato wedges closely and adjust the time as needed to avoid overcooking or undercooking in your specific air fryer.

Nutrition Estimate

Serving: 4wedges | Calories: 195kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 591mg | Potassium: 785mg | Fiber: 3g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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