Unlock the secret to perfectly crispy, wonderfully seasoned potato wedges right in your own kitchen! These Air Fryer Homemade Potato Wedges are a game-changer, offering a healthier, equally delicious alternative to your favorite takeout. Roasted and seasoned to perfection with aromatic smoked paprika, savory garlic powder, and subtle onion powder, they deliver an irresistible flavor profile that will have you reaching for more. If you’re a fan of the classic KFC wedges, prepare to be amazed – you can enjoy all the robust taste you love while significantly cutting down on calories and fat. This simple air fryer recipe makes achieving that coveted crispy exterior and fluffy interior easier than ever before.
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This post was originally published in 2019. It has since been updated for clarity and expanded information.
The air fryer has revolutionized how we prepare many of our favorite foods, transforming typically deep-fried dishes into lighter, healthier versions without sacrificing flavor or texture. These homemade potato wedges are no exception. Building on the success of my popular Homemade Air Fryer Fries, Air Fryer Tater Tots, and Air Fryer Sweet Potato Fries, these wedges complete the ultimate potato trifecta. They are incredibly easy to prepare, making them a fantastic option for a quick side dish, a satisfying snack, or a crowd-pleasing appetizer. I love to load them up with a generous blend of seasonings to ensure every bite is packed with flavor. Pair these crispy potato wedges with a juicy Air Fryer Cheeseburger or some perfectly cooked Air Fryer Breaded Chicken Wings for a complete and delicious meal.
What Type of Potatoes to Use
Selecting the right potato is the first step towards achieving perfect air fryer wedges. While many varieties can be used, certain types consistently yield the best results for crispy exteriors and fluffy interiors. For this recipe, I primarily use Russet potatoes, and they are an excellent choice. Other fantastic options include Yukon Gold and red potatoes.
- Russet Potatoes: These are often considered the ideal choice for frying and baking due to their high starch content and thick skin. The starch helps them get wonderfully crispy on the outside, while their fluffy texture on the inside makes them incredibly satisfying. Their thick skin also adds to the desirable texture of a wedge.
- Yukon Gold Potatoes: Known for their buttery, creamy texture and thin, delicate skin, Yukon Golds are a great choice if you prefer a slightly softer interior and a more subtly crisp exterior. They hold their shape well and have a rich, natural flavor.
- Red Potatoes: With their thin skin and waxy texture, red potatoes maintain their shape beautifully when cooked. They offer a slightly firmer bite compared to Russets and are a good option if you like a less fluffy interior, but still want a crisp skin.
Regardless of the type you choose, aim for medium-sized potatoes that are firm, smooth, and free from sprouts or blemishes. Consistency in size will ensure that all your wedges cook evenly.
How to Slice the Potatoes
Achieving uniform potato wedges is crucial for even cooking and optimal crispiness. Here’s a simple method to slice your potatoes perfectly:
- Start by washing and scrubbing your potatoes thoroughly, especially if you plan to leave the skin on.
- Place one potato on a cutting board. Slice it in half lengthwise.
- Take each half and place it cut-side down on the board. Slice each half in half lengthwise again. You now have four quarter-wedges from one potato.
- For thicker potatoes or if you prefer thinner wedges, you can slice each quarter in half again lengthwise. This will give you eight wedges per potato.
The goal is to create wedges that are roughly the same thickness. This ensures that they all cook at a similar rate, preventing some from being undercooked while others are burnt. If some wedges are significantly thinner than others, they will finish cooking much faster, leading to an uneven batch.
Do You Leave the Skin on?
For potato wedges, leaving the skin on is not only common practice but highly recommended! I always leave the skin on my homemade potato wedges for several reasons:
- Nutritional Benefits: Potato skins are packed with essential nutrients, including fiber, vitamins (like B vitamins and Vitamin C), and minerals (such as potassium and iron). Keeping the skin on boosts the overall nutritional value of your meal.
- Enhanced Texture: The skin adds a wonderful rustic texture and a slight chewiness that complements the crispy exterior and soft interior of the wedge. It helps in achieving a more satisfying bite.
- Flavor: The skin contributes to the potato’s natural earthy flavor, adding depth to the overall taste of the wedges.
- Ease of Preparation: It saves you time and effort by eliminating the peeling step, making the recipe even quicker and simpler to execute.
Of course, the choice is ultimately yours. If you prefer your wedges without skin, feel free to remove it. Just be sure to scrub them extra well if you keep the skin on!
How to Make Potato Wedges in an Air Fryer
Creating delicious, crispy air fryer potato wedges is a straightforward process that yields fantastic results every time. Follow these detailed steps for success:
- **Prepare the Potatoes:** Start by thoroughly rinsing and scrubbing your potatoes under cold running water. It’s important to remove any dirt or impurities, especially if you’re leaving the skin on. A veggie brush can be very helpful here.
- **Slice Evenly:** As discussed, slice each potato in half lengthwise, then slice each half in half lengthwise again. Continue this process until you have wedges of consistent size and thickness. Aim for wedges that are roughly 1/2 to 3/4 inch thick to ensure even cooking.
- **Soak (Optional, but Recommended for Crispiness):** Place the sliced potatoes in a large bowl and cover them completely with hot water. Let them soak for 20-30 minutes. This step is key for removing excess starch, which helps the potatoes crisp up beautifully in the air fryer.
- **Dry Thoroughly:** After soaking, drain the potatoes completely. This is a critical step! Use a clean kitchen towel or paper towels to thoroughly dry each wedge. Any residual moisture will steam the potatoes instead of crisping them, so ensure they are as dry as possible.
- **Season Generously:** Transfer the dried potato wedges to a large, dry bowl. Drizzle them with olive oil, ensuring each wedge is lightly coated. Then, sprinkle with your chosen seasonings – in this recipe, it’s smoked paprika, garlic powder, and onion powder. Use tongs or your hands to toss the potatoes until they are uniformly coated with the oil and spices. Don’t forget a good pinch of salt and fresh black pepper!
- **Preheat Your Air Fryer:** If your air fryer requires preheating, do so at 400 degrees Fahrenheit (200 degrees Celsius).
- **Air Fry in Batches:** Arrange the seasoned potato wedges in a single layer in your air fryer basket. Do not overcrowd the basket. Overcrowding leads to steaming rather than frying, resulting in soggy wedges. If necessary, cook in multiple batches to ensure proper air circulation and maximum crispiness.
- **Cook and Flip:** Air fry the wedges for 15-20 minutes at 400°F (200°C), flipping or shaking the basket halfway through the cooking time (around the 8-10 minute mark). This promotes even browning and crispiness on all sides. Continue cooking until the wedges are golden brown, tender on the inside, and wonderfully crispy on the outside. The exact cooking time may vary depending on your air fryer model and the thickness of your wedges.
- **Serve Immediately:** Once cooked to your desired level of crispiness, remove the wedges from the air fryer and serve hot. A final sprinkle of salt is often a good idea.
Do You Have to Soak the Potatoes?
While you can certainly make potato wedges without soaking them, I highly recommend this step if you’re aiming for that ultimate crispy texture. Soaking the potatoes, especially in hot water, serves a vital purpose: it helps to remove excess starch from the surface of the potatoes. Starch is what can make potatoes gummy or prevent them from crisping up effectively.
When you remove this surface starch, the potatoes are better able to achieve a truly crisp exterior when cooked. The hot water also helps to pre-soften the potatoes slightly, leading to a perfectly tender and fluffy interior while the outside develops a golden crunch. If you skip soaking, your wedges will still be delicious and have a soft interior with some crispness, but they likely won’t reach the same level of exterior crunchiness that a good soak provides. It’s a small extra step that makes a significant difference in the final result!
How Long to Cook/Cook Time
The ideal cooking time for homemade air fryer potato wedges is typically between 15-20 minutes. This duration usually allows them to become beautifully golden brown and crispy on the outside while remaining tender and fluffy on the inside. However, several factors can influence the precise cooking time:
- **Air Fryer Model:** Different air fryers vary in wattage and efficiency. Some cook faster or hotter than others. It’s always a good idea to familiarize yourself with your specific model.
- **Wedge Thickness:** Thicker wedges will naturally require more time to cook through to a tender interior, whereas thinner wedges will cook faster.
- **Batch Size:** Overcrowding the air fryer basket will extend the cooking time significantly, as it hinders air circulation. Always cook in a single layer, even if it means doing multiple batches.
- **Desired Crispiness:** If you prefer your wedges extra crispy, you might extend the cooking time by a few minutes, always keeping a close eye on them to prevent burning.
I recommend checking your wedges at the 15-minute mark, shaking the basket, and then continuing to cook in 2-3 minute increments until they reach your desired level of crispness and are fork-tender inside. The key is to watch them closely, especially during the last few minutes.
Air Fryer Temperature
For achieving those perfectly crispy air fryer potato wedges, a high cooking temperature is key. I consistently use 400 degrees Fahrenheit (200 degrees Celsius) as it’s the optimal temperature to brown the exterior and cook the interior thoroughly without drying out the potatoes. This high heat mimics the effects of deep-frying, creating a crisp surface, but with significantly less oil.
Some air fryer models may run hotter or cooler than others. If your wedges are browning too quickly, you might slightly reduce the temperature to 380°F (195°C). Conversely, if they are taking too long to crisp, you could try increasing it slightly. Always monitor your first batch closely and adjust as needed to find the sweet spot for your specific air fryer.
Other Ways to Season the Potatoes
While smoked paprika, garlic powder, and onion powder provide a fantastic, foundational flavor, potato wedges are incredibly versatile and welcome a variety of seasonings. Potatoes are naturally quite bland, so don’t be shy – seasoning them well is the secret to truly delicious results. Here are some other ways to “doctor them up” and create different flavor profiles:
- Herbes de Provence: For a touch of French culinary flair, a blend like Herbes de Provence (typically including rosemary, thyme, oregano, and lavender) offers an aromatic and sophisticated taste.
- Homemade Ranch Seasoning: Craving a cool and tangy flavor? Toss your wedges with Homemade Ranch Seasoning for a creamy, herbaceous kick that kids and adults love.
- Homemade BBQ Seasoning: For a smoky, sweet, and slightly spicy twist, Homemade BBQ Seasoning will transform your wedges into a savory delight, perfect for pairing with grilled meats.
- Parmesan Cheese: After cooking, or even during the last few minutes, sprinkle some grated Parmesan cheese over your wedges for a salty, umami-rich flavor that gets wonderfully crispy when melted.
- Cajun Seasoning: For those who love a bit of heat and bold flavor, Cajun seasoning (a blend of paprika, cayenne pepper, garlic powder, onion powder, and various herbs) is an excellent choice.
- Italian Seasoning: A classic blend of basil, oregano, rosemary, thyme, and marjoram can give your wedges a fragrant, Mediterranean-inspired taste.
- Rosemary and Thyme: Fresh or dried, these herbs pair beautifully with potatoes. Chop them finely and toss with the olive oil before cooking for an earthy, aromatic flavor.
- Lemon Pepper: A zesty and slightly peppery seasoning blend that adds a bright, tangy note.
- Chili Powder: For a smoky, mild heat and a vibrant red color, chili powder is a simple yet effective addition.
- Dill: Fresh or dried dill offers a unique, slightly tangy and herbaceous flavor that complements potatoes wonderfully, especially if you plan to serve them with fish or a creamy dip.
And remember, regardless of your chosen blend, do not forget the salt and pepper! Potatoes are very bland on their own, which is why a good amount of salt is absolutely essential. I personally prefer to use kosher salt for its larger flakes and cleaner taste.
How to Cook Sweet Potato Wedges
Good news for sweet potato lovers! You can easily adapt this recipe to make delicious air fryer sweet potato wedges. The general method remains largely the same, but with a few minor considerations due to the difference in potato type:
- **Preparation:** Wash and slice sweet potatoes into wedges as you would regular potatoes. Sweet potato skins are thinner and more delicate, so they are always left on for added nutrients and texture.
- **Soaking:** While not strictly necessary for crispness in the same way as regular potatoes (which have more starch), a brief soak can still help achieve a better texture. If you choose to soak, 15-20 minutes is usually sufficient. Remember to dry them thoroughly afterward.
- **Seasoning:** Sweet potatoes lend themselves well to a variety of seasonings. You can use the savory blend from this recipe (smoked paprika, garlic, onion powder) or opt for warmer spices like cinnamon, nutmeg, a pinch of brown sugar, or even a drizzle of maple syrup for a sweeter profile. Chili powder or a touch of cayenne can add a nice contrast.
- **Cook Time:** Sweet potatoes tend to cook a little faster than regular potatoes. Start checking for doneness around 12-15 minutes, flipping halfway through. Cook until they are tender and slightly caramelized with crispy edges. The temperature (400°F/200°C) remains the same.
Air fryer sweet potato wedges make a fantastic, nutrient-rich side dish that’s both flavorful and satisfying.
How to Cook from Frozen
Cooking potato wedges from frozen in your air fryer is incredibly convenient and still yields fantastic results. The key difference will be the cooking time and often a slightly reduced crispiness compared to fresh, but they will still be far superior to oven-baking frozen wedges.
- **No Soaking or Seasoning (for pre-seasoned frozen wedges):** If you’re using store-bought frozen potato wedges, they often come pre-seasoned and sometimes pre-coated with oil. You won’t need to soak them or add much (if any) additional seasoning before cooking.
- **Temperature:** Maintain the same temperature of 400 degrees Fahrenheit (200 degrees Celsius) for cooking frozen wedges.
- **Cook Time:** Frozen wedges will require a longer cooking time compared to fresh ones, typically around 25-30 minutes. The additional time is needed to first thaw the potatoes and then cook them through.
- **Shake Frequently:** Make sure to shake the air fryer basket every 8-10 minutes to ensure even cooking and to prevent them from sticking together.
- **Check for Doneness:** Cook until they are golden brown, hot all the way through, and crispy to your liking. Adjust cooking time as needed.
Always cook frozen wedges in a single layer if possible, or at least in a loose layer, to ensure proper airflow for crisping. If your air fryer basket is small, work in batches.
How to Reheat
Leftover potato wedges are best reheated in a way that restores their crispy texture. The absolute best method for reheating air fryer potato wedges is, predictably, the air fryer itself.
- **Using the Air Fryer:** Preheat your air fryer to 350 degrees Fahrenheit (175 degrees Celsius). Arrange the leftover wedges in a single layer in the basket. Cook for 3-5 minutes, shaking the basket halfway through, or until they are heated through and have regained their desired crispiness. This method prevents sogginess and brings them back to almost fresh-cooked perfection.
- **Avoid the Microwave:** While quick, reheating potato wedges in the microwave will inevitably lead to them becoming soft and soggy. The microwave heats food by exciting water molecules, which creates steam and destroys that wonderful crispy texture you worked so hard to achieve. It’s best to avoid it for anything you want to be crispy.
- **Oven Reheating (Alternative):** If you don’t have an air fryer, reheating in a conventional oven at 375°F (190°C) for about 8-10 minutes on a baking sheet can also work, though it might take a bit longer than the air fryer.
Pair With These Recipes
These versatile air fryer potato wedges make a fantastic companion to a wide array of main courses. Their savory, crispy goodness complements almost any meal. Here are some of my favorite recipes to pair them with:
Air Fryer Cornish HensAir Fryer Turkey WingsAir Fryer Fried Chicken Wings
Air Fryer SteakAir Fryer ScallopsAir Fryer Lamb ChopsAir Fryer Turkey LegsAir Fryer Crab Legs
Air Fryer Spatchcock Chicken
Don’t forget the dipping sauces! Ketchup, mayonnaise, ranch dressing, sriracha mayo, garlic aioli, or a tangy BBQ sauce are all excellent choices to serve alongside your crispy wedges.
More Air Fryer Recipes
The air fryer is a truly indispensable kitchen appliance, capable of creating a wide variety of delicious dishes. If you love how easy and healthy these potato wedges are, you’ll definitely want to explore more air fryer recipes. From appetizers and snacks to main courses, the possibilities are endless. Expand your air fryer repertoire with some of these other fantastic recipes:
Air Fryer Homemade French Fries
Air Fryer Fried Pickles
Air Fryer Onion Rings
Air Fryer Crab Rangoon
Air Fryer Jalapeno Poppers
Air Fryer Stuffed Mushrooms
Air Fryer Cheeseburgers
Air Fryer Crispy Chicken Wings
Air Fryer Buffalo Wings
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Bang Bang Panko Breaded Fried Shrimp
Air Fryer Southwestern Egg Rolls
Air Fryer Potato Skins
Get a complete listing of Air Fryer Recipes here.
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Easy Air Fryer Potato Wedges
These Air Fryer Homemade Potato Wedges are roasted and seasoned to perfection with smoked paprika, garlic, and onion powder. Love KFC wedges? You will cut the calories and fat with these without compromising the same great taste.
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Ingredients
- 2 pounds medium russet potatoes (About 3-4 potatoes.)
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
Wash and scrub the potatoes really well. Cut each potato in half lengthwise. Then slice each half in half lengthwise.
Try to make sure they are about the same thickness and size. If they aren’t similar in size, the smaller ones will cook faster than the others.
Place the sliced potatoes in a large bowl with hot water. This will remove excess starch and help the potatoes crisp. Leave the potatoes in the hot water for 20-30 minutes.
Remove the potatoes from the water and dry them thoroughly with a clean kitchen towel or paper towels.
Add the potatoes to a large, dry bowl. Drizzle the olive oil throughout and then add the seasonings (smoked paprika, garlic powder, onion powder, salt, and pepper). Toss to ensure the potatoes are evenly coated.
Preheat your air fryer to 400°F (200°C) if required. Add the potato wedges to the basket in a single layer. Do not overcrowd the basket and cook in batches if needed.
Cook for 15-20 minutes on 400 degrees Fahrenheit (200°C), flipping or shaking the basket halfway through. Keep a close watch and cook the wedges until they have reached your desired level of crispness and are tender on the inside.
Cool slightly before serving hot.
Video
Notes
Potatoes are naturally very bland, so be sure to season them generously with salt to bring out their best flavor.
I strongly recommend soaking the sliced potatoes in hot water if you desire super crisp edges. This step effectively removes excess surface starch, which is crucial for achieving a great crispy texture while maintaining a soft interior. While you can skip this step, the wedges will be slightly less crispy on the exterior.
For the best results, use Russet, Yukon Gold, or red potatoes. Russets are used in this specific recipe. Look for potatoes that are fluffy, waxy, and have a relatively thick skin for optimal wedge texture.
Recipe Tools Used in this Recipe
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Cosori Air Fryer
Air Fryer Oil Spray Bottle
Air Fryer Parchment Paper
Nutrition (displayed with net carbs)
Serving: 1 serving | Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions
Here are answers to some common questions about making air fryer potato wedges:
- Can I make these potato wedges in a regular oven?
Absolutely! If you don’t have an air fryer, you can bake these potato wedges in a conventional oven. After preparing and seasoning them as directed, spread them in a single layer on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 25-35 minutes, flipping halfway through, or until golden brown and tender. While they may not achieve quite the same level of crispiness as in an air fryer, they will still be delicious.
- Why are my air fryer potato wedges soggy?
Soggy wedges are usually a result of one or a combination of these factors:
- Overcrowding: Placing too many wedges in the air fryer basket at once reduces air circulation, causing them to steam instead of crisp. Cook in batches if necessary.
- Not Drying Potatoes: After soaking, it’s crucial to dry the potatoes thoroughly. Excess moisture prevents browning and crisping.
- Skipping the Soak: While optional, soaking helps remove excess starch, which contributes to crispiness.
- Not Enough Oil: A light coating of oil is essential for helping the wedges crisp up in the air fryer.
- Can I prepare the potato wedges ahead of time?
While potato wedges are best enjoyed fresh from the air fryer, you can do some prep work in advance. You can wash, slice, and soak the potatoes for up to an hour before cooking. However, for optimal crispiness, I recommend soaking, drying, seasoning, and cooking them right before serving. Once cooked, their crispy texture will diminish over time, even with proper storage.
- How do I store leftover potato wedges?
Store any leftover air fryer potato wedges in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, refer to the “How to Reheat” section above to restore their crispiness.
Conclusion
There you have it – the ultimate guide to making incredibly crispy, flavorful, and healthier potato wedges right in your air fryer! This recipe proves that you don’t need to sacrifice taste or texture to enjoy your favorite comfort foods in a more mindful way. With minimal oil and maximum flavor from those perfectly balanced seasonings, these homemade wedges are a testament to the magic of the air fryer.
Whether you’re looking for a quick and easy side dish for a weeknight dinner, a satisfying snack, or a crowd-pleasing appetizer, these air fryer potato wedges are sure to become a staple in your kitchen. So go ahead, grab your potatoes, fire up your air fryer, and treat yourself and your loved ones to a batch of these irresistible crispy delights. Don’t forget to experiment with different seasonings and enjoy the journey of creating healthy, delicious meals at home!