Air fryer potato wedges that come out crispy outside, fluffy inside, and ready in 22 minutes flat. ♡
These easy air fryer crispy potato wedges hit restaurant quality with half the oil and a quarter of the wait. A quick soak, a heavy seasoning blend, and the air fryer do the heavy lifting, delivering crisp crackly edges and pillowy interiors every single time. For more ideas, see our Cajun Chicken Alfredo Pasta.
Snack goals or dinner side, these wedges fly off the plate. Let’s make it together.
Ingredients
Air Fryer Crispy Potato Wedges
- 2 lbs russet potatoes, scrubbed, skin on
- 1.5 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt, for finishing
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped, for garnish
How to Make Air Fryer Crispy Potato Wedges
- **Cut.** Slice each potato in half lengthwise, then each half into 4 to 6 wedges depending on size. Aim for 1/2 inch thick wedges.
- **Soak.** Place wedges in a bowl of cold water and soak 15 minutes. Drain and pat very dry with a clean kitchen towel.
- **Coat.** In a clean bowl toss wedges with olive oil. Sprinkle cornstarch, garlic powder, smoked paprika, onion powder, oregano, and pepper. Toss to coat evenly.
- **Heat.** Preheat air fryer to 400F for 3 minutes.
- **Fry.** Arrange wedges in a single layer in the air fryer basket. Cook 18 to 20 minutes, shaking the basket once at the 10 minute mark, until deeply golden and crispy.
- **Season.** Transfer hot wedges to a bowl and immediately sprinkle with kosher salt and parsley. Toss to coat.
- **Serve.** Plate immediately with your favorite dipping sauce.
Why This Recipe Works
Soaking the cut wedges in cold water for 15 minutes pulls out surface starch, which is the entire reason restaurant fries crisp better than home fries. Excess starch caramelizes too fast and leaves a soft skin, but soaked starches let the surface dehydrate evenly in the air fryer for true crackle.
A dual coating of cornstarch and oil is the move that mimics deep frying without the fryer. Cornstarch creates the crispy shell that locks in moisture, and just 1.5 tablespoons of oil distributes evenly across every wedge thanks to a tossing technique. The air fryer convection finishes what oil normally does in a deep fryer.
Finishing seasoning right after the wedges come out is what makes them taste seasoned through and through. Salt added before cooking can pull moisture and slow crisping, but a generous sprinkle the second they hit the bowl sticks to the hot oily surface and seasons every bite. Same trick restaurants use. For more ideas, see our Pesto Chicken Caprese Skewers.
Tips
- Soak the wedges in cold water 15 minutes to pull out surface starch.
- Pat dry hard with a kitchen towel before tossing in oil. Wet wedges will steam.
- Cut into uniform 1/2 inch wedges so they cook at the same rate.
- Single layer in the air fryer basket with small gaps between wedges.
- Store leftovers up to 3 days. Reheat at 400F for 5 minutes to bring back crisp.
- Common mistake: do not skip the cornstarch. It is what creates the crispy outside texture.
Variations
- Toss with 1 tbsp grated parmesan in the last 2 minutes for cheesy wedges.
- Add 1 tsp ranch seasoning for ranch wedges.
- Use 1 tsp chili powder and 1/2 tsp cumin for taco wedges.
- Sprinkle with truffle salt right after cooking for fancy wedges.
- Drizzle with garlic herb butter and parsley for steakhouse wedges.
- Coat with cajun seasoning and serve with comeback sauce.
Looking for more recipes? Try our Sheet Pan Honey Balsamic Chicken Veggies or Slow Cooker Beef Stew next.
Common Mistakes to Avoid
- Skipping the soak: Soaking pulls out starch which is what stops them from getting crispy.
- Crowding the air fryer: A single layer with small gaps. Crowded baskets steam and stay soft.
- Salting before air frying: Salt pulls moisture and slows crisping. Season the second they finish cooking.
- Using waxy potatoes: Use russet or Yukon gold for fluffy interior. Red potatoes stay too dense.
Air Fryer Crispy Potato Wedges
Ingredients
Method
- **Cut.** Slice each potato in half lengthwise, then each half into 4 to 6 wedges depending on size. Aim for 1/2 inch thick wedges.
- **Soak.** Place wedges in a bowl of cold water and soak 15 minutes. Drain and pat very dry with a clean kitchen towel.
- **Coat.** In a clean bowl toss wedges with olive oil. Sprinkle cornstarch, garlic powder, smoked paprika, onion powder, oregano, and pepper. Toss to coat evenly.
- **Heat.** Preheat air fryer to 400F for 3 minutes.
- **Fry.** Arrange wedges in a single layer in the air fryer basket. Cook 18 to 20 minutes, shaking the basket once at the 10 minute mark, until deeply golden and crispy.
- **Season.** Transfer hot wedges to a bowl and immediately sprinkle with kosher salt and parsley. Toss to coat.
- **Serve.** Plate immediately with your favorite dipping sauce.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
