Air Fryer Potato Wedges
Posted: 03/31/21
Updated: 12/13/21
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Air fryer potato wedges are the perfect side – seasoned to perfection and made crispy, but still tender, in the air fryer. They’re quick and easy to make, and the whole family will love this easy side!
What Makes This Recipe So Good
- If you like seasoned fries, you’ll LOVE these seasoned air fryer potato wedges! The blend of paprika, garlic powder, onion powder, salt, and pepper coat the thick wedges perfectly, for just the right amount of flavor in every bite.
- Y’all know I love my air fryer because it gives you that delicious deep-fried feeling without the work and the calories of actually deep-frying food. The outsides of the potato wedges crisp up beautifully while the insides stay moist and tender. They don’t come out burnt or undercooked!
- You’re totally in control of the types and amounts of seasoning you use for your potato wedges! Cut back on the paprika, dial up the salt, or make up a different blend completely. This method will work no matter how you season your wedges.
Key Ingredients for Air Fryer Potato Wedges
Russet Potatoes – So I’m recommending russet potatoes specifically because they just become that classic, perfect, quintessential potato wedge. They’re starchier than other potatoes, which means they crisp up perfectly, but they also give you that incredible tender filling. Red potatoes and Yukon Gold potatoes have a smoother, waxier texture inside. They’re good, and they’ll work if you want to use them, but they won’t have that potato wedges feeling.
Serving Suggestions
The seasoning on these wedges is so great, you may not even want a condiment or dipping sauce with yours. If you’re one of those people who just can’t have fries or potato wedges without something to dip them in (guilty!) then you can use any store-bought condiments, or you can make your own! I recommend…
- Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)
- Buffalo Sauce
- BBQ Sauce
- Taco Bell Nacho Cheese Sauce Recipe
- Ketchup Recipe (No Dates, Paleo, Vegan)
- Buffalo Ranch
Chef’s Tips
- Cut the potatoes into even, equal-sized wedges. If you don’t, they’ll cook unevenly, with the smaller wedges ending up overdone and the larger wedges underdone.
- What’s the easiest way to cut whole russet potatoes into wedges? Glad you asked! The easiest way is to take a whole potato and cut it in half lengthwise. That gives you one potato cut into 2 long halves. Place the potato halves cut-side down, so you’re looking at the potato skin, then cut them in half lengthwise again. Now you should have one potato cut into 4 long quarters. Flip the 4 quarters of the potato cut-side up, then cut them in half lengthwise, down the center. Now you have 8 wedges from one potato! Make sure to use a large, sharp knife and a cutting board that won’t slip around.
- Always, always remember to place your air fryer potato wedges in the air fryer basket in one even layer with space between each wedge. Overcrowding or overlapping means the wedges won’t cook evenly because the air can’t circulate like it needs to. If you have a smaller air fryer, you’ll probably need to cook your wedges in batches.
Other Air Fryer Recipes You Need to Try
- Air Fryer Cauliflower with Lemon-Garlic Aioli
- Pizza Rolls in the Air Fryer
- Air Fryer French Fries (Fast Food Style)
- 30 Keto Air Fryer Recipes
- Air Fryer Chicken Legs
- Crispy Air Fryer Chicken Wings in Buffalo Sauce
- Perfectly Cooked Sausage in the Air Fryer
Air Fryer Potato Wedges
Air fryer potato wedges are the perfect side – seasoned to perfection and made crispy, but still tender, in the air fryer. They're quick and easy to make, and the whole family will love this easy side!
Ingredients
- 2 pounds russet potatoes about 4 large potatoes
- 2 tablespoons olive oil
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- condiment(s) of choice for serving
Equipment
- Air fryer
- Sealable plastic bag (gallon-sized)
- Tongs
Instructions
- Cut potatoes into equal sized wedges, approximately 8 wedges per potato. See Notes for tips on cutting potatoes.
- Add wedges and olive oil to plastic bag. Seal bag and flip over multiple times to fully coat wedges in oil.
- Add seasonings to bag with potatoes, then reseal and flip over multiples times to fully coat wedges in seasoning.
- Preheat air fryer to 390° Fahrenheit. Once preheated, remove wedges from bag and place in air fryer basket in one single layer. Cook 10 minutes, then remove basket and shake potatoes once. Return to air fryer and cook additional 5 minutes.
- Use tongs to remove wedges from air fryer basket, then serve with condiment of choice.
Notes
- Cutting Potatoes: The easiest way to cut the potatoes into wedges is to take a whole potato and cut it in half lengthwise. Place the potato halves cut-side down, then cut them in half lengthwise again. Flip the 4 quarters of the potato cut-side up, then cut lengthwise down the center. Now you have 8 wedges from one potato!
- You can enjoy these potato wedges on their own or with your favorite condiments, store-bought or homemade.
- For paleo ranch dressing, check out my recipe for Dump Ranch!
- For paleo ketchup, check out my Whole30 Ketchup Recipe!
- For paleo BBQ sauce, check out my Whole30 BBQ Sauce recipe!
- For a spicy condiment, check out my Buffalo Sauce recipe!
- For cheesy potato wedges, check out my recipe for a copycat Taco Bell Nacho Cheese Sauce!
Nutrition Information
Serving: 4wedges, Calories: 124kcal, Carbohydrates: 21g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 152mg, Potassium: 489mg, Fiber: 2g, Sugar: 1g, Vitamin A: 187IU, Vitamin C: 7mg, Calcium: 17mg, Iron: 1mg, Net Carbs: 19g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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