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–+ servings

Air Fryer Potato Wedges

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Crispy golden wedges with tender, fluffy centers bring a satisfying crunch to every bite. They show how simple cut potatoes turn into a snack that balances hearty comfort with a lighter twist, with subtle seasoning of salt, black pepper, and smoky paprika or garlic.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Russet potatoes washed and cut into ½ inch thick wedges
  • 1-2 teaspoons neutral oil vegetable or canola oil for coating wedges lightly
  • to taste kosher salt for seasoning
  • to taste freshly ground black pepper for seasoning
  • optional garlic powder or paprika adds warmth and color

Equipment

  • Air fryer Essential for quick, evenly cooked wedges with less oil.
  • Kitchen Towel To pat dry potato wedges after soaking.

Method
 

  1. Cut potatoes into wedges about ½ inch thick, ensuring even size for consistent cooking.
  2. Soak wedges in cold water for 20–30 minutes, then pat completely dry with a kitchen towel.
  3. Toss potatoes with 1–2 teaspoons of oil per medium potato, then season with kosher salt, black pepper, and optional garlic powder or paprika.
  4. Preheat air fryer to 390°F (200°C) for 3–5 minutes.
  5. Place wedges in a single layer in the air fryer basket without overcrowding to allow hot air circulation.
  6. Cook for 12–15 minutes at 390°F (200°C), shaking or flipping halfway through, until edges are golden brown and wedges are tender inside.

Notes

Store extras in airtight containers after cooling fully to avoid sogginess. Reheat in a preheated oven at 400°F (200°C) for 5–7 minutes until crisp. Avoid stacking after cooking to retain crunch.

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