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!

Before You Start Cooking
- Use Russet Potatoes: Their 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
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.
- Slice the potato in half lengthwise.
- Cut the halves in half lengthwise to make quarters.
- Cut each quarter in half lengthwise to create uniform 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.
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.
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.
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
- Set the air fryer to 400°F.
- Arrange the potatoes in a single layer in your air fryer basket, cut side down.
- Cook the wedges for 15 minutes, until golden and crispy, turning them halfway through for even browning.
Option 2: Slightly Longer, Double-Stage Cooking
- Set the air fryer to 325°F.
- Arrange the potatoes in a single layer in your air fryer basket, skin side down, and cook the wedges for 12 minutes.
- 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.
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.
- Burgers and Hot Dogs: These potato wedges are a year-round favorite in my house with beef, chicken, or turkey burgers. We also love them with Air Fryer Hot Dogs.
- Sandwiches: Serve them with deli-style and bistro sandwiches, Reuben Sandwiches, Corned Beef Sandwiches, or steak sandwiches.
- Sliders: Perfect for game day or casual gatherings, Air Fryer Potato Wedges are great with Baked Ham and Cheese Sliders, French Dip Sliders, or Reuben Sliders.
- Fish: For a quick weeknight meal, serve the wedges with crispy baked or air-fried breaded fish, like haddock or cod. (When serving with fish, I like to dip my potatoes into homemade tartar sauce!) They’re also great with salmon, Air Fryer Shrimp, Air Fryer Crab Cakes, or fish tacos.
- Pork Chops: Serve with grilled, baked, or breaded pork chops for a hearty dinner.
- Steak: Pair them with a hearty pan-seared ribeye or strip steak for a steakhouse-quality meal at home. (We love them with my Blue Cheese Crusted Steak!)
- Chicken: Great with Air Fryer Chicken Tenders, Air Fryer Buffalo Chicken Bites, or grilled chicken breasts.
More Potato Recipes
- Cream Cheese Mashed Potatoes
- Crockpot Hashbrown Potato Soup
- Corned Beef and Potato Cakes
- Loaded Potato Salad
- Parmesan Duchess Potatoes
- Caramelized Shallot and Cheddar Mashed Potatoes
Air Fryer Potato 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)
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 CookingPreheat 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 CentersPreheat 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
Nutrition Estimate
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.