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Air fryer potato wedges are my favorite way to create a batch of crisp yet tender fries with hardly any fuss. You get all the golden edges and satisfying flavor of takeout but with much less oil and in a fraction of the time. I lean on this method whenever my family is craving an easy side or a fun snack—no peeling or parboiling needed.
My air fryer changed how we eat potatoes—my kids beg for these almost every week and I love how simple it is to whip them up alongside a quick dinner.
Ingredients
- Potatoes: choose russet or Yukon gold for best texture scrub them well and leave the skins for extra flavor and nutrition
- Olive oil or any good quality cooking oil: helps with browning and crispiness try avocado oil for a more neutral flavor
- Onion powder: adds subtle savory background check label for freshness and no clumps
- Garlic powder: essential for that classic fry flavor make sure it smells fragrant
- Italian seasoning: brings earthiness and herb notes use a trusted blend or try dried oregano and basil
- Paprika: gives color and gentle warmth try smoked paprika if you like a bolder taste
- Salt and pepper: for balancing flavors use sea salt or kosher salt and fresh black pepper if possible
- Fresh parsley: bright finish and color chop just before serving
- Parmesan cheese: real block Parmesan freshly grated melts and adds umami try Pecorino Romano as an alternative
Step-by-Step Instructions
- Cut the Potatoes:
- Wash and dry each potato thoroughly Slice each potato in half lengthwise then cut each half into four long wedges Try to keep the size uniform for even cooking
- Oil and Season:
- Place potato wedges in a large mixing bowl Drizzle in the olive oil Sprinkle onion powder garlic powder Italian seasoning paprika salt and pepper Toss very thoroughly by hand or in a bag so each wedge is uniformly coated and glossy
- Air Fry the Wedges:
- Arrange the seasoned wedges in your air fryer basket with the skin sides down Make sure the basket is not overcrowded for even air circulation Set the air fryer to 400 degrees Fahrenheit and cook for 15 to 18 minutes Check at the 15 minute mark and continue until the edges are deep golden and the centers yield easily to a fork
- Finish and Serve:
- Immediately after cooking while wedges are hot sprinkle them with freshly grated Parmesan and chopped parsley Plate right away so they stay crisp and serve with your favorite dip
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I absolutely love how the Parmesan melts over the hot wedges and my kids always argue for the crusty bits left at the bottom of the bowl It brings back memories of movie nights with a big plate of homemade wedges for all of us to share
Storage Tips
Keep leftovers in an airtight container in your refrigerator for up to five days Your wedges will stay crispest if reheated in the air fryer or oven at 350 degrees until warmed through If you like to freeze prepare the wedges by blanching before air frying or freeze after air frying To reheat frozen wedges just pop them right in the air fryer—no need to thaw
Ingredient Substitutions
Swap russet potatoes for Yukon gold or even sweet potatoes for a change of flavor Use avocado oil or grapeseed oil if you prefer not to use olive oil Switch up seasonings with Cajun spices ranch seasoning or BBQ blend Skip Parmesan and use nutritional yeast for a dairy free option
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Serving Suggestions
Pair these with burgers fried chicken or veggie sandwiches Serve as a snack with ranch ketchup or aioli For something different try topping them with chili cheese sauce or oven roasted vegetables My family loves these with classic grilled chicken or next to honey mustard chicken for a twist
Cultural and Historical Context
Potato wedges are loved in many countries as an alternative to fries With air frying they become lighter and more adaptable to home cooking than traditional pub or fast food versions I grew up watching my parents bake wedges in the oven but the air fryer version has a crispier finish and is now our go to method for any gathering
Frequently Asked Questions
- → Do I need to peel the potatoes?
Peeling isn't necessary. Simply scrub and rinse the potatoes well, then slice into wedges for maximum crispness and rustic texture.
- → What type of potatoes work best?
Russet or Yukon Gold potatoes provide the best mix of fluffy interior and crispy surfaces when air fried.
- → Can I use different seasonings?
Absolutely. Try Cajun spice, seasoned salt, or your favorite spice blend for a customized flavor profile.
- → How do I keep the wedges from sticking?
Ensure each wedge is lightly oiled and arrange them in a single layer with some space between pieces for optimal air circulation.
- → How do I reheat leftover wedges?
Use the air fryer or a hot oven to re-crisp the wedges, making sure they're heated thoroughly without overcooking.
- → Can I freeze them for later?
Yes—par-cook, cool, and freeze the wedges in a single layer, then store in a freezer bag and air fry from frozen when ready.