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air fried seasoned potato wedges on an ivory speckled plate with a condiment cup of ketchup
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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 Time10 minutes
Cook Time22 minutes
Soaking Time30 minutes
Total Time1 hour 2 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer, olive oil, paprika, russet potatoes
Servings: 4 servings (4 wedges)
Author: Amanda Biddle

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
  • ½ teaspoon paprika (see note below)
  • ½ teaspoon onion powder
  • ½ teaspoon granulated garlic powder
  • ¼ 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 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

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

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