With crispy outsides, fluffy insides, and the perfect blend of seasonings, these air fryer potato wedges are going to be your new go-to weeknight side! They’re quick, easy, and impossible to resist.

Overhead view of air fryer potato wedges with sauce


Some people like their fries thin and ultra-crispy. Other people enjoy those fluffy insides a little bit more. For the latter, these air fryer potato wedges deliver. They’ve got the crispy golden-brown exterior, but this gives way to a pillowy, tender middle. Seasoned with a perfect mix of spices, these wedges are packed with BIG flavor in every bite. You might not even need a dipping sauce! (But let’s not kid ourselves, dipping is always the best part.)

As with other air fryer potato recipes—see my Air Fryer Baked Potatoes—these air fryer potato wedges are super easy to make and the results in the air fryer are on point. We skip the mess of deep frying, but we also get crispier exteriors than we would in the oven. I love serving these with Smash Burgers for an easy, family-friendly weeknight dinner!

Overhead view of ingredients for air fryer potato wedges

Ingredients for Air Fryer Potato Wedges

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Russet Potatoes – These are starchier than other varieties, which makes the insides wonderfully fluffy. You can also use Yukon gold potatoes but red potatoes are much too waxy for this recipe.
  • Olive Oil – Oil is essential for a nice crispy exterior, and for helping the seasonings stick. For richer flavor, you can use melted butter.
  • French Fry Seasoning – The ingredients are in the recipe card below, or see my French fry seasoning post. (It’s my go-to seasoning for fries, but also amazing for chicken and other veggies!)

How to Make Air Fryer Potato Wedges

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Cut the potatoes. Slice them into wedges. You can leave the skin on (which is my preference, since the skin also gets crispy) or peel the potatoes before cutting them.
  2. Soak. Place the potato wedges in a bowl of ice water and soak for at least 15 minutes or up to an hour. This helps them get crispier.
  3. Drain. Drain and rinse the potatoes, then pat them dry.
  4. Season. Toss the potatoes with the oil, followed by the French fry seasoning.
  5. Cook. Place the potato wedges in a single layer in the air fryer basket and cook at 325ºF for 10-12 minutes. Flip and cook at 400ºF for 10-12 minutes more, or until crispy and golden. 
  6. Finish. Season with additional French fry seasoning and grated Parmesan, if desired. 

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I love this Air Fryer because it’s easy to use, easy to clean and has 9 different cooking modes. The price is right, too!

Platter of air fryer potato wedges

Tips for Making Potato Wedges in the Air Fryer

These tips will help make sure your air fryer potato wedges turn out perfect!

  • Don’t overcrowd the basket. For the crispiest wedges, make sure to spread them out in a single layer with some space between each. If needed, cook in batches to ensure even cooking. Crowding the potatoes will make them steam in the air fryer rather than crisping up.
  • Cut evenly-sized wedges. Try to cut your potato wedges as evenly as possible so they all cook at the same rate. Uneven pieces might result in some being overcooked while others are underdone.
  • Preheat your air fryer. Preheating the air fryer for a few minutes before adding the potatoes can help them cook more evenly and get that perfect golden-brown crispiness.
  • Serve immediately. Air fryer potato wedges are best enjoyed fresh out of the air fryer, while they’re still hot and crispy. 
Air fryer potato wedge dipped in bowl of sauce

Variations

Here are a few ways to take these air fryer potato wedges in a different direction!

  • Make them spicy. Add a bit of heat by adding cayenne to the seasoning mix.
  • Swap in sweet potatoes. Swap out russet potatoes for peeled sweet potatoes.
  • Load them up. Turn your potato wedges into a crowd-pleasing appetizer by topping them with shredded cheddar, crumbled bacon, green onions, and a dollop of sour cream.

My Favorite Dipping Sauces for Air Fryer Potato Wedges

Air fryer potato wedges on platter

How to Store and Reheat Leftovers

Place leftover air fryer potato wedges in an airtight container and store them in the refrigerator for up to 3-4 days. When it’s time to reheat, avoid using a microwave if you want to maintain their crispiness. Instead, pop the wedges back into the air fryer for a few minutes at 375ºF until they’re warmed through and crispy again. 

Dipping air fryer potato wedge into sauce

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Overhead view of air fryer potato wedges with sauce

Get the Recipe: Air Fryer Potato Wedges

With crispy outsides, fluffy insides and the perfect blend of seasonings, these air fryer potato wedges will be your go-to weeknight side!
5 from 1 vote

Ingredients

  • 1 pound russet potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon French fry seasoning

French Fry Seasoning

  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Tomato powder
  • 1 teaspoon Smoked paprika
  • 1 teaspoon table Salt
  • ½ teaspoon Celery salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon Sugar
  • ½ teaspoon Sea salt
  • ¼ teaspoon Cumin
  • ¼ teaspoon Chili powder

Instructions 

  • Cut the potatoes into wedges by cutting each potato in half lengthwise and then each half into quarters about 1 inch thick.
  • Soak the potatoes in a large bowl of ice water for 15-20 minutes or up to 1 hour. Drain the potatoes and then rinse to remove any excess dirt or debris.
  • Place the potato on a clean kitchen towel or paper towels and pat dry.
  • Return the potatoes to the original, dry bowl and drizzle with olive oil. Sprinkle the seasoning over the potatoes and toss well to coat.
  • Preheat the air fryer to 325˚F.
  • Arrange the potatoes in the basket in a single layer, skin side down and cook for 10-12 minutes.
  • Flip the wedges and increase the temperature to 400˚F and cook for an additional 10-12 minutes until golden brown and crispy.
  • Season again and top with grated parmesan cheese, if desired.
  • Serve immediately.
Calories: 130kcal, Carbohydrates: 23g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 7mg, Potassium: 519mg, Fiber: 3g, Sugar: 1g, Vitamin A: 64IU, Vitamin C: 7mg, Calcium: 74mg, Iron: 2mg