Air Fryer Potato Wedges
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Crispy on the outside, fluffy on the inside, and seasoned to perfection with garlic powder, paprika, and black pepper, these Air Fryer Potato Wedges are a comforting yet healthy side dish or snack and incredibly easy to make in your air fryer.
About This Recipe
Similar to my Air Fryer Sweet Potato Wedges, these wedges are also made in the air fryer, but this time I’m using regular baby new potatoes. Or you could even opt for Russet potatoes.
They’re the ultimate crowd-pleaser, but what makes this recipe even better is that you get the same crispy, savory-seasoned texture you’d expect from deep frying, but with way less oil. Plus, they cook quickly, so you can have them ready in no time!
Pair it with my Mango Chicken Salad Sandwich, grilled meat, or simply enjoy as a snack with Spicy Harissa Mayo, Kebab Shop Garlic Sauce or Cilantro and Mint Sauce as a dip—the options are endless.
So, let’s take out that air fryer and make them together!
Table of contents
Why This Recipe Works
- Crispy on the Outside, Fluffy on the Inside. The combination of boiling the potatoes first and air frying them guarantees a crispy exterior and a tender, fluffy interior.
- Healthier Option. Air frying requires significantly less oil than traditional frying, making these potato wedges much healthier.
- Quick and Easy. With just 20 minutes of cook time and minimal prep, these potato wedges are perfect for a quick snack or side dish.
- Customizable Seasonings. You can easily adjust the seasoning to suit your taste. Add chili flakes, Parmesan, or any of your favorite spices for a new twist each time you make them.
Ingredient Notes and Substitutes
- Baby New Potatoes: I love using baby new potatoes for their tender texture and thin skin, which crisps up nicely in the air fryer. You can also use russet potatoes, as in my Cauliflower and Potato Indo-Thai Dry Curry, though they may require a slightly longer cooking time.
- Olive Oil Cooking Spray: Using a cooking spray is an easy way to get a light, even coating of oil without using too much. If you don’t have cooking spray, you can substitute with ½ teaspoon of your preferred cooking oil. Olive oil, avocado oil, melted coconut oil and even ghee are all great options.
- Seasonings: I’m using a simple blend of garlic powder, black pepper, sea salt and paprika. You can customize the seasonings to your liking—feel free to add chili flakes, onion powder, or even Parmesan for extra flavor.
- Dipping Sauces: These wedges pair beautifully with dipping sauces like garlic aioli, spicy ketchup, Thai sweet chili sauce, or honey mustard. Choose your favorite to make the wedges even more irresistible! For the garlic lovers, try my Kebab Shop Garlic Sauce.
Full ingredient amounts are in the recipe card below.
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How to Make Air Fryer Potato Wedges
Below is a step-by-step overview of how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Serving Suggestions
These Air Fryer Potato Wedges pair with just about anything from burgers to grilled chicken or a hearty salad like my Loaded Street Corn Salad. You can also enjoy them as a snack with your favorite dipping sauces.
I also love them when matched with my Korean Chicken Wrap or Chicken Shish Kebab Rolls.
Storing and Reheating Leftovers
- Storing. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing. For longer storage, you can freeze the wedges. Let them cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating. To restore that crispy crunch, reheat the wedges in the air fryer at 400°F/200°C for about 3-5 minutes. If reheating from frozen, you can air fry them for 5-10 minutes, shaking the basket halfway until heated through.
Cook’s Tips
- Pat-dry the potatoes. It’s really important to pat-dry them well after boiling and draining, so they can crisp up properly in the air-fryer.
- Slice the wedges evenly. For the best results, slice the potatoes into wedges of similar size and uniform thickness to ensure even cooking.
- Don’t overcrowd the air fryer. For the crispiest results, make sure the potato wedges are in a single layer in the air fryer. You might have to cook in batches if you have a smaller device.
- Adjust for thickness. The cooking time may vary depending on the thickness of your wedges. Thicker wedges will take longer to cook, while thinner ones will crisp up faster.
- Test for doneness. Pierce the potatoes with a fork—if they’re tender inside and crispy outside, they’re ready!
Variations
- Seasonings: Experiment with different flavors! Add chili powder for heat, Parmesan or nutritional yeast for a cheesy twist, or rosemary for a fragrant, herby touch.
- Dipping Sauces: Switch up your dipping sauces to match the flavors you’re craving. Try ranch, BBQ sauce, peri peri mayonnaise (Perinaise), or a tangy yogurt-based dip for a fun variation.
FAQs
This recipe is already vegan and vegetarian-friendly. But be sure to choose vegan-friendly dipping sauces.
Yes, you can. They may take a bit longer to cook. I recommend air frying them for 18-20 minutes first. When air-frying them for a second time, after seasoning, I would cook them again for 4 to 5 minutes. Note that each air fryer works slightly differently, so always check for doneness and taste test.
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More Air Fryer Recipes
Air Fryer Potato Wedges
Crispy on the outside, fluffy on the inside, and seasoned to perfection with everyday seasonings, these Air Fryer Potato Wedges are a comforting yet healthy side dish or snack and incredibly easy to make in your air fryer.
- Prep Time: 5
- Cook Time: 21
- Total Time: 26 minutes
- Yield: 2 1x
- Category: Sides
- Method: Air Fry
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 10.6 ounces / 300 grams Baby New Potatoes (or use russet potatoes – note 1)
- 3ml / 6 sprays Olive Oil Cooking Spray (or use your preferred cooking oil spray or ½ teaspoon of oil – note 2)
- ⅛ teaspoon Fine Sea Salt
- ¼ teaspoon freshly cracked Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Paprika (regular or smoked)
- To Serve: Garlic aioli, spicy ketchup, Thai sweet chili sauce, peri peri mayonnaise (Perinaise), honey mustard, or your favorite dipping sauce.
Instructions
- Prepare the potatoes: Rinse and scrub the baby new potatoes. Pat-dry with paper towels and place on a cutting board. Using a sharp knife, slice the potatoes into wedges that are similar sized.
- Boil the potatoes and preheat air fryer: Bring a pot of water to a boil and add the potato wedges. Boil for 3 minutes. Meanwhile, preheat the air fryer at 400°F/200°C for 3 minutes (or according to manufacturer’s instructions). Drain the potatoes and pat-dry well with paper towels.
- First air fry: Without adding any oil yet, place the wedges in an even layer in the air fryer basket without overlapping (they can touch though). You may need to air fry in batches depending on the size of your air fryer basket in order to avoid overcrowding. Air fry for 15-17 minutes, shaking the basket halfway through, until light golden brown.
- Season: Transfer the wedges to a medium bowl and spray with cooking oil spray. Season with the salt, black pepper, garlic powder and paprika and toss well to coat.
- Final air fry: Return the wedges to the basket and air fry for another 3-5 minutes until crispy and golden brown. You can check for doneness using a fork to pierce the center of piece. They should be tender and fluffy on the inside and crispy on the outside. If not, air fry for another 2-3 minutes or until done.
- Serve: Transfer to a plate and serve hot with your favorite dipping sauces or as a side.
Notes
- Baby New Potatoes. I love using baby new potatoes as they are softer and fluffier on the inside and become wonderfully crispy on the outside when air fried! You can use russet potatoes too, which are commonly used to make potato wedges and French fries. If using russets, air fry for 18-20 minutes first, then transfer to a bowl and spray with cooking oil. Season and toss well to coat before returning to the air fryer basket and air frying for 4-5 minutes or until finished cooking.
- Cooking Oil Spray. You can use a ½ to 1 teaspoon of olive oil, avocado oil, melted coconut oil and even ghee instead of cooking oil spray instead. A little oil goes a long way when it comes to the air fryer and yielding crispy results. The less oil you use, the crispier the potato wedges will become on the outside.
- Don’t overcrowd. If your air fryer is on the smaller side, air fry in batches instead of overcrowding the basket. While the potato wedges can touch, make sure they are in a single layer so that there is proper air circulation to ensure they cook evenly and become crispy.
- Cooking time. The cooking time will vary since all air fryers run differently. It also depends on how thin you slice the potatoes and your desired crispiness. Mine took 18-19 minutes in total until they were cooked to my preference. In general, larger and thicker wedges will take longer to cook and shorter and thinner wedges will need a shorter cooking time.
- Storing. Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze. Once cooled, transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating leftovers in the air fryer. To restore the crispiness, I recommend reheating in the air fryer and not the microwave. Preheat the air fryer to 400°F/200°C for 3 minutes. Line up the wedges in an even layer and air fry for 3-5 minutes, shaking the basket halfway until heated through. If reheating from frozen, air fry for 5-10 minutes in a preheated air fryer at 400°F/200°C, shaking the basket halfway until heated through.
- See the ‘Variations’ section if you’d like to customize these air fryer potato wedges with different seasonings and for more sauce ideas.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 115
- Sugar: 0.6g
- Sodium: 151mg
- Fat: 1.4g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 19.6g
- Fiber: 3.6g
- Protein: 3.9g
- Cholesterol: 0mg
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