Air Fryer Potato Wedges

I’ve been on a mission to perfect potato wedges without the hassle of deep frying, and let me tell you – my air fryer has been a game-changer.

Last weekend, I made these for my sister’s backyard barbecue. When the platter hit the table, they disappeared faster than I could say “save some for me!” That’s when I knew I had to share this recipe.

What makes these wedges special? They nail that tricky balance – crispy and golden on the outside, fluffy and tender inside. Plus, they’re way less greasy than traditional fried versions.

What You Need to Know

This is a straightforward recipe that won’t have you hunting for weird ingredients.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Difficulty Level: Easy as pie

Got more mouths to feed? Just double everything. But remember – crowding the air fryer is a recipe for soggy wedges. Better to work in batches.

Equipment You’ll Need:

• Air Fryer
• Large Bowl
• Knife
• Cutting Board
• Large Pot
• Colander

No air fryer? No problem. You can bake these in the oven at 400°F for about 30-40 minutes. Just flip them halfway through.

Time-Saving Tip:
Cut your potatoes ahead of time and store them in cold water in the fridge for up to 24 hours. Just make sure to dry them thoroughly before cooking.

Ingredients

Here’s what you’ll need:

• 6 medium russet potatoes, cut into wedges
• 4 tbsp olive oil
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 1 teaspoon paprika powder
• 2 teaspoon fresh or dry oregano, rosemary, thyme
• 1/2 cup grated Parmesan cheese
• 2 tbsp finely chopped parsley

I always use russet potatoes for this recipe. Their high starch content gives you those addictively crispy edges. Yukon Golds work too, but the texture will be slightly different.

Let’s Make Some Wedges

Start with the potatoes Wash those spuds thoroughly. Nothing worse than biting into grit. Cut each potato in half lengthwise, then slice each half into wedges about 1/2 inch thick. I learned the hard way that uniformity matters. If your wedges are different sizes, some will burn while others stay undercooked.

The parboil trick This step is worth the extra few minutes, trust me. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Drop in your wedges and cook for about 5 minutes. You want them slightly tender but not falling apart. They should offer a bit of resistance when pierced with a fork. My first attempt? I skipped this step. Big mistake. The inside never quite cooked through.

Season with purpose Drain those wedges and let them steam dry for a few minutes. This helps them crisp up better. Grab a large bowl and toss the wedges with olive oil until they’re evenly coated. Then add the garlic powder, salt, pepper, paprika, and herbs. Don’t be stingy with the seasonings. Those little flavor particles need to cover every nook and cranny.

The air fryer magic Preheat your air fryer to 350°F. Patience here pays off. Arrange the wedges in a single layer in the basket. This is crucial. Overcrowd them, and you’ll end up with steamed potatoes instead of crispy wedges. Cook for about 15 minutes, flipping halfway through. Keep an eye on them – air fryers can vary. What you’re looking for: deep golden color, crispy edges, and a tender center when you take a test bite.

The finishing touch Transfer those beautiful, golden wedges to a serving bowl. While they’re still hot, sprinkle with Parmesan cheese and parsley. The heat slightly melts the cheese, creating little pockets of savory goodness.

Pro Tip: If you’ve got an extra 30 minutes, soak your cut potatoes in cold water before parboiling. This draws out excess starch and makes them even crispier. I do this when I’m not in a rush, and it’s worth it.

Make It Your Own

That’s the basic recipe, but here’s how you can switch things up:

• Need it vegan? Skip the Parmesan or use a plant-based alternative.
• Like it spicy? Add a pinch of cayenne or red pepper flakes to the seasoning mix.
• Feeling fancy? Swap regular olive oil for truffle oil and use freshly shaved Parmesan instead of grated.
• Seasonal twist? In fall, I like to add a tiny pinch of cinnamon to the mix. Sounds weird, tastes amazing.

Serving & Leftovers

These wedges are at their absolute best straight from the air fryer. I like to serve them with a couple of dipping options – maybe a classic ketchup and something creamy like garlic aioli.

They pair with practically anything – burgers, grilled chicken, fish, or even just a crisp salad for a lighter meal.

If you somehow have leftovers (how?), store them in the fridge for up to 3 days. To reheat, pop them back in the air fryer for 5-7 minutes at 350°F. The microwave will just make them sad and soggy.

You can freeze these too, though they’re never quite as good as fresh. Freeze them on a baking sheet first, then transfer to a freezer bag. They’ll keep for about 2 months. Reheat straight from frozen in the air fryer for 10-12 minutes.

I’ve served these at countless dinner parties, and they’re always a hit. The best part? They look like you spent hours on them, when really, your air fryer did most of the work.

Print