Air Fryer Potato Wedges

You’re going to LOVE how simple and CRISPY these Air Fryer Potato Wedges are! They come together quickly are just the perfect side dish to any meal.

Looking for more simple air fryer recipes? You NEED to try my super crispy Air Fryer Tofu as well as my Air Fryer Asparagus and my Air Fryer Chickpeas!

Why, yes, I am officially Air Fryer obsessed and I’m not even a little sorry about it. I’ve posted a crazy amount of air fryer recipes the past couple of months but it’s just because I seriously love mine SO so much.

I’ve had a lot of people asking what kind I have. I’ve tried 4 different air fryers out and this XL Cosori is by far my favorite! It’s the perfect size and I love how light weight it is.

And these potato wedges…..SO CRISPY! I can’t even get over how crispy and delicious they are.

And most importantly for me: SO so easy. That’s what my air fryer has been all about lately: the easy, oven-less, recipes. Can’t get enough of them.

Do I have to soak the potatoes?

While you *could* skip this step, I do not recommend it. Soaking the potatoes is key to really getting them crispy so don’t be tempted to skip it!

How do I season these potatoes?

Simple salt and pepper goes a long way with these wedges. But if you want to spice them up a bit more, I suggest trying some paprika + garlic powder. I’ve also made these with taco seasoning which was delicious.

Can I make these in advance?

I suggest serving these right away as they don’t keep well. BUT if you do want to store them and reheat them, I suggest storing them in the fridge and then cooking them in the air fryer for a few minutes to crisp them back up.

These air fryer potato wedges are so simple to make and turn out deliciously crispy!

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 204kcal

Author Brita Britnell

Ingredients

2 russet potatoes2 teaspoons of olive oil or olive oil spray1 teaspoon of saltpepper to tasteOptional for serving: chopped parsley and grated cheese

Instructions

Fill a large bowl halfway with ice water and set it aside.

Cut the potatoes into wedges and then place them in the bowl of ice water. Allow the potatoes to sit in the ice water for fifteen minutes– this is key to a great, crispy potato!

Remove the potatoes from the water and pat them dry with a paper towel.

Toss the potatoes with the olive oil or a few pumps of olive oil spray.

Add as many potatoes as will fit in your air fryer in a single layer. Cook at 375F for 13-15 minutes, turning the potatoes half way through cooking.

Season with salt and garnish with chopped parsley and grated cheese as desired. Enjoy!

Notes

These are best served immediately! To re-heat, add the wedges back in the air fryer and cook for a few minutes until warm and crispy again
To cut a potato into wedges, first cut in in half lengthwise and then cut each side in half lengthwise again. Then, cut each quarter into thirds on a diagonal. Each wedge should be about ½” thick.
If you need to cook the potatoes in batches, you can keep them warm in a 250F oven for up to 30 minutes.

Nutrition

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