These air fryer potato wedges are the kind of side dish that feels like a win all around—quick to make, actually crispy without any deep frying, and simple enough for even the busiest nights. I’ve tried plenty of versions over the years, and most either come out limp, uneven, or take way longer than they should. This one, though? It skips the usual pitfalls and delivers something close to what you’d hope for: golden edges, fluffy insides, and just enough seasoning to keep things interesting.
Total time is about 25 minutes start to finish. The flavor leans savory with a background hum of garlic, a little warmth from chili powder (not enough to scare anyone), and that familiar herbal note from Italian seasoning. Texture-wise, they’re crisp where it counts—on the outside—while staying soft and almost pillowy inside. It’s not magic, but it does require a few small steps people often brush off, like soaking and drying the potatoes well. Skip those, and yeah, you’ll probably end up with something more steamed than seared.
Why This Works
It’s not just about tossing potatoes in the air fryer and hoping. There’s a bit of method here that makes a noticeable difference. For one, no pre-boiling—saves time and avoids waterlogged wedges. The soak in cold water helps pull out excess starch, which in turn helps them crisp up instead of gumming together. And drying? Crucial. I’ve learned the hard way that damp potatoes steam more than they fry, no matter how hot the machine gets.
Also, the seasoning goes on before cooking, not after. That means it sticks better and flavors every bite, not just the surface. I used to sprinkle salt at the end, but it never quite landed right—like the potatoes were aware and disappointed.
What You’ll Need
- Russet potatoes – They’re starchy, which sounds bad until you realize that’s exactly what gives you that fluffy interior and crisp shell. I go for medium ones, around 5 inches long, so they hold their shape when tossed. Yukon golds can work in a pinch, but they’re waxier and won’t get quite as airy inside.
- Olive oil – Two tablespoons is enough to coat without dripping. It helps the spices stick and encourages browning. If you’re worried about smoke point, avocado oil works fine, but I like the slight fruitiness olive oil adds. Skipping oil entirely? They’ll cook, sure, but they’ll lack that satisfying crunch and feel a little sad, like underdressed salad.
- Garlic powder – Fresh garlic burns too easily at high heat, and nobody wants bitter wedges. Powder gives a steady, even flavor without the risk.
- Italian seasoning – A mix of oregano, basil, thyme, rosemary—nothing too aggressive. If you don’t have it, a quarter teaspoon each of dried oregano and thyme does the trick.
- Red chili powder – Not spicy by default. It’s more about color and a faint warmth. Swap in smoked paprika if you want depth, or leave it out if you’re feeding kids who panic at the sight of red dust.
- Salt and pepper – Non-negotiable. Season in the bowl, not after. Otherwise, you’ll end up with some bites that taste like nothing and others that slap you in the face with salt.
How to Make Them
Start by scrubbing two medium russets. Cut each in half lengthwise, then each half into halves again, and finally into eighths—aim for even wedges so they cook at the same rate. Toss them into a large bowl, cover with cold water, and swish them around until the water runs clear. That starch removal step matters more than I used to think.
Let them soak for 10 to 15 minutes. Then drain and—this part’s important—pat them very dry. I use a clean kitchen towel, but paper towels work. Any leftover moisture will steam the wedges instead of crisping them, and you’ll be back to square one.
Back in the bowl, add the oil, garlic powder, Italian seasoning, chili powder, salt, and pepper. Use your hands to toss until every piece is evenly coated. It’s messy, but it makes a difference—uneven seasoning means some wedges taste like herbs and others like plain potato.
Preheat the air fryer to 400°F (204°C) for about 5 minutes. If your basket tends to stick, a light spray of oil helps. Arrange the wedges in a single layer with space between them. No stacking. If you crowd them, they’ll steam and come out rubbery. Cook in batches if you have to—it adds a few minutes, but it’s worth it.
Air fry for 13 to 15 minutes, shaking the basket halfway through. You’ll know they’re done when the edges are deeply golden and a fork slides in with just a bit of resistance. For extra crisp, leave them in another minute or two. But don’t walk away—air fryers can go from perfect to overdone fast.
Serve right away. I sprinkle on a little fresh parsley or cilantro, mostly for color. They don’t hold well—crispness fades quickly—so if you’re not eating immediately, better to cook in smaller rounds.
A Few Things That Help
- Soak and dry – It’s the biggest factor. Skipping either step is usually why people say their wedges didn’t crisp.
- Don’t overcrowd – Single layer only. I’ve tried squeezing in extra, and every time, the bottom ones come out pale and soft.
- Shake halfway – Prevents sticking and helps them brown evenly. Use tongs if you don’t want to burn your fingers.
- Use russets – Waxy potatoes like reds hold onto moisture, so they won’t crisp as well, even with oil.
- Season before – Toss in the bowl. Salt after cooking sits on top and doesn’t integrate well.
Leftovers and Reheating
They’ll keep in the fridge for up to three days in an airtight container, but they’ll lose most of their crisp. To revive them, air fry at 375°F for 5 to 6 minutes. Microwaving turns them soggy—just don’t.
If freezing, cool completely, freeze in a single layer on a tray first, then transfer to a bag. Keeps for up to two months. Reheat straight from frozen—same method.
Variations Worth Trying
- Cheesy garlic – Toss with a quarter cup of grated parmesan after cooking. Or add it in the last two minutes so it melts slightly.
- Dairy-free – Skip the cheese, use a sprinkle of nutritional yeast for that umami kick.
- Spicy buffalo – Toss cooked wedges in two tablespoons of buffalo sauce and a teaspoon of melted vegan butter. Ranch or blue cheese dip on the side.
- Herb-forward – Swap Italian seasoning for a teaspoon of dried rosemary and half a teaspoon of thyme. Pairs well with roasted chicken or steak.
Common Questions
Can you prep ahead? Yes, but only up to a point. Cut and soak the potatoes up to four hours in advance—keep them in water in the fridge. Dry and season right before cooking. Fully cooked wedges don’t hold up, so fresh is best.
Frozen potatoes? Not recommended. They release too much water and won’t crisp. Fresh works better every time.
Why didn’t mine get crispy? Most likely: skipped the soak, didn’t dry well, overcrowded the basket, or used the wrong potato. Double-check those.
Cook other veggies with them? Not really. Potatoes need high heat and space. Carrots take longer, zucchini burns—cook separately.
Final Thoughts
This has become my default side for weeknights, game-day snacks, or anything that needs a crunchy companion. It’s not fancy, but it’s reliable. No more oil splatter from frying or waiting forever for the oven to heat. I’ve served these with burgers, grilled chicken, even just a bowl of ranch for dipping—and they’ve never been the weak link. If you’ve been burned by soggy air fryer potatoes before, give this version a shot. The small steps make a real difference.
Air Fryer Potato Wedges
Course: All Recipes, Lunch, SidesCuisine: AmericanDifficulty: easy4
servings10
minutes15
minutes300
kcal25
minutesThese potato wedges come out golden and crisp on the edges with fluffy centers, without pre-boiling or deep frying, and they’re weeknight-friendly with minimal cleanup.
Ingredients
2 medium russet potatoes, about 5 inches long each, skin on
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning, or 1/4 teaspoon each dried oregano and thyme
1/2 teaspoon red chili powder, or smoked paprika for a smokier flavor
1/4 teaspoon black pepper
Optional for serving: chopped parsley or cilantro, ranch or ketchup
Directions
- Cut and rinse
Scrub potatoes, halve lengthwise, halve again, then cut each quarter into even wedges (about 8 per potato); place in a large bowl and cover with cold water, swishing until the water runs mostly clear to remove surface starch for better crisping. - Soak and dry
Soak wedges 10–15 minutes in cold water, drain, then pat very dry with a clean towel or paper towels to prevent steaming in the air fryer. - Season well
Toss dried wedges with olive oil, garlic powder, Italian seasoning, red chili powder, salt, and black pepper until every surface is coated for even browning. - Preheat and arrange
Preheat the air fryer to 400°F (204°C) for 5 minutes; lightly oil the basket if sticking is common, then place wedges in a single layer with space between pieces, cooking in batches if needed to avoid overcrowding. - Air fry to crisp
Cook at 400°F for 13–15 minutes, shaking the basket around the halfway point; wedges are done when edges are deeply golden and a fork slides in with slight resistance. Add 1–2 minutes for extra crisp, if desired. - Serve now
Transfer to a plate, sprinkle with fresh herbs, and serve hot with a favorite dip, since crispness fades as they cool.
Notes
- Pro tips
Rinse and soak: removing starch and drying thoroughly is key to crisp results.
Single layer: overcrowding traps steam and softens the wedges.
Shake halfway: promotes even color and prevents sticking.
Choose russets: higher starch helps fluffy interiors and crisp exteriors; waxy potatoes won’t crisp as well.
Season before cooking: seasoning sticks better and tastes more balanced than salting after. - Storage and reheating
Fridge: up to 3 days in an airtight container; expect some loss of crisp.
Reheat: 375°F for 5–6 minutes in the air fryer to revive most of the crunch; avoid microwaving, which softens the exterior.
Freeze: cool completely, freeze in a single layer, then bag; up to 2 months. - Nutrition (per serving, 4 servings)
Estimated using two medium russets plus 2 tablespoons olive oil and listed seasonings: about 220–270 calories, 9–10 g fat, 35–40 g carbs, 4–5 g protein; actual values vary by potato size and air fryer yield. One medium skin-on potato is commonly cited around 110 calories, but weights vary; larger potatoes increase calories.
