Air Fryer Potato Wedges

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The crispiest, most delicious Air Fryer Potato Wedges! Russet potatoes cut into thick slices, tossed in a quick homemade seasoning mix, and air fried until tender on the inside and crispy on the outside! The perfect alternative to fries!

Air fry your potato wedges!

The texture is pillowy soft on the inside and the outside has the most delicious seasoning mix that clings to it’s crisp exterior.

And there’s no silly downtime here, like soaking your potato wedges in cold water to get rid of the starch and all of that.

Simply give your potatoes a good scrubbing, cut them lengthwise into thick wedges, season them generously before you toss them in the air fryer basket, and let them roast up into golden little nuggets of heaven.

Potato wedges are the perfect thing to serve with chicken sandwiches, caramelized onion burgers, Swiss mushroom burgers, souvlaki wraps, and so many other protein options! It’s a side dish that would go with any sandwich or burger that you’d like and always a hit of an appetizer for kids parties!

Just make sure to have plenty of sauces like ketchup and ranch on hand for dipping!

Ingredients for Air Fryer Potato Wedges:

Russet Potatoes: You’ll need roughly 2 pounds of russet potatoes for this recipe. Make sure to give the potatoes a good scrubbing under cold running water. Since we’re leaving the skin when we make potato quarters, it’s important to make sure there’s no dirt left on the potatoes.
Avocado Oil: avocado is a great high heat oil that I use regularly in the kitchen. Feel free to swap this with any other high heat oil that you prefer. Olive oil works too since we’re keeping the air fryer hovering at 375ºF. If you make these in the oven on baking sheet, you’ll need to kick the temperature up, and will need to use a high heat oil like canola, vegetable, avocado, etc.
Cornstarch: the starch clings to the potatoes and gives that these little nooks and crannies where the seasonings sticks to the surface and it’s just little bits of flavor bombs in your mouth!
Garlic Powder: I love using garlic powder for this recipe, feel free to use a dash of onion powder as well, you can even add some chili powder or paprika for color. Swap the spices as you please!
Adobo Seasoning: this is different than adobo sauce! The seasoning contains ingredients like salt, garlic powder, onion powder, white pepper, oregano, and turmeric. It’s seasoning that just enhances the flavors of whatever you use it in! Feel free to swap it for Cajun seasoning or other all purpose seasoning that you like.
Kosher Salt: Pretty self explanatory when it comes to potatoes!
Black Pepper: A go to for most recipes!

TIP: Bought adobo seasoning and want other ways to use it? Make Turmeric Black Pepper Chicken with Hot Honey Sauce, Cheesy Chicken Taquitos, Halal Cart Chicken Rice Bowls, or Flu-Fighting Chicken Noodle Soup.

How to Make Air Fryer Potato Wedges:

Preheat the air fryer. Start by preheating the air fryer and getting it going. It’s important to preheat so that when you add the potatoes, they start cooking immediately instead of the air fryer having to heat up first.
Slice the potatoes. Give the potatoes a really good scrubbing under cold water. Once the potatoes are clean, place them in a cutting board and cut them in half. Place the cut side down and then cut in half again and then cut those wedges in half again at a 90º angle to make the perfect wedges. For larger potatoes, you want about 8 wedges per potatoes, for smaller ones, aim for 6.
Toss them in seasoning. Grab a large bowl. Add the potato wedges then drizzle with avocado oil. Sprinkle with salt, cornstarch, garlic powder, black pepper, and adobo seasoning. Toss the bowl to coat the wedges evenly in the oil and the seasonings. If you find the potatoes are a bit dry, you can spray a little more avocado oil (or drizzle) and toss until evenly coated.
Air fry the potatoes. Place the potato wedges in as single layer in the air fryer. Make surety use less potatoes than more because the more air that circulates the potatoes, the more evenly the potatoes will cook and the more likely the texture will remain crisp.
Flip the potatoes halfway. Make sure to flip the potato wedges around the halfway mark. Once done, check to see if the potatoes are golden on the outside and crispy. If they aren’t let them go for another 2-5 minutes. It just depends on the size of the wedges, the larger the wedge, the more time it requires to crisp through. Feel free to sprinkle with parsley or parmesan cheese when they’re hot out of the oven! I usually opt for parm!

FAQs about this recipe

Why soak potatoes in water before air frying?

The science behind it is that it allows the potatoes to release the excess starch which then cause the potato wedges to get even more crisp in the air fryer or the oven. I find that it makes a minimal difference for the amount of time and energy it requires so I typically skip this, but feel free to do this if you’d had success with this method in the past.

Can I use Yukon gold potatoes?

You can swap russet potatoes for Yukon golds but I find that I prefer the starchy texture of russets for wedges. They will make a decent substitute but they may not get as crispy in the air fryer or oven!

Storage suggestions?

Store leftover air fryer potato wedges in an airtight container in the refrigerator. Reheat them on 300ºF for 4-5 minutes in a preheated air fryer.