Trust me, you NEED these Air Fryer Potato Wedges in your life. They’re super easy to prep and come out crispy on the outside, fluffy on the inside. Serve them with your favorite condiment and dip, dip, hooray.
I’ve always been a big fan of potatoes. Baked, fried, smashed or roasted… I’m totally here for it. They’re the perfect side dish for burgers, sandwiches, soups, fried chicken, roasted pork loin… the list can go on and on. I absolutely love how versatile they are. Don’t you?
HOW TO CUT POTATOES INTO WEDGES:
Russet Potatoes are my personal preference when it comes to tater wedges. To cut them properly, first cut them in half. Next, you’ll place the cut side down and cut each half lengthwise. This will give you four large wedges. Finally, cut each wedge in quarters lengthwise. This will result in 16 wedges per potato. Repeat this process with the other potato.
WHY DO YOU SOAK POTATOES IN ICE WATER:
Soaking potatoes in water helps them release some starch and will allow them to absorb moisture. They’ll become nice and crispy on the outside, moist in the center. I soak mine for at least 30 minutes before baking. Make sure to pat them dry before adding seasonings.
WHAT SEASONINGS WORK BEST ON AIR FRYER POTATO WEDGES:
This is where you can have some fun and use what you enjoy most! Love lemon pepper? Go for it! In the mood for something spicy? Hand over the cayenne pepper! In the mood for something smokey? A few dashes of paprika will do the trick.
WHICH HERBS OR TOPPINGS TASTE BEST:
I like mine with a sprinkle of grated parmesan and freshly chopped parsley. If you’re in the mood for a Mexican spin, you can sprinkle them with taco seasoning before baking… then dress them up with chunks of cojita cheese and fresh cilantro. Oh man, just typing that made my mouth water.
DIP OPTIONS FOR THE WEDGES:
My family loves homemade 1000 island. I don’t have an exact recipe I follow, since it’s usually a little bit of this… a little bit of that… honestly whatever I have on hand. I’ll typically mix together the following (this is approximate, feel free to adjust as you feel necessary): 1/2 cup mayo, 1/4 cup ketchup, 1 chopped pickle, splash of apple cider vinegar, 1 tsp. garlic powder, 1/2 tsp. smoked paprika, dash of cayenne. Sometimes I’ll add pickled jalapeños or onions… it depends on what I’m in the mood for. You can also whip up a batch of my Alabama White Sauce or keep things simple and dip them in ketchup.
- 2 Russet Potatoes
- 2 tbsp. Olive Oil
- 1 tsp. Salt
- ½ tsp. Ground Black Pepper
- 1 tsp. Paprika
- ½ tsp. Garlic Powder
- ¼ tsp. Cayenne Pepper (optional)
- Parmesan Cheese, grated
- Italian Parsley, chopped
- Cut potatoes into wedges. Use instructions within blog post, if needed.
- Soak potatoes in ice water for at least 30 minutes prior to air frying. Pat dry before mixing them with seasonings.
- In a large bowl or ziplock bag, combine olive oil, salt, ground black pepper, paprika, garlic powder and cayenne pepper. Add potato wedges and toss to coat.
- Preheat the air fryer to 400F. Add wedges to the racks and cook for 15 minutes, making sure to alternate the racks halfway through.
- Flip the wedges and air fry for an additional 5 - 10 minutes, or until browning and crisp.
- To serve, sprinkle them with parmesan cheese and Italian parsley. Enjoy immediately with your preferred dipping sauce.
NOTES ON AIR FRYER POTATO WEDGES:
- Depending on which air fryer you have, you may have to cook these in batches. I used the Instant Pot Vortex for this recipe, however, if you have a different model cooking times may differ.
- If you don’t own an air fryer, check out my roasted fingerling potatoes with lemon herb aioli!
- Make sure not to overcrowd the air fryer, as this will result in the potatoes steaming instead of air frying. It’s OK to cook in batches!
OTHER RECIPES YOU MIGHT LIKE:
PIN THIS FOR LATER: