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Golden brown extra crispy air fryer potato wedges served with ketchup garnish with parsley

Extra Crispy Air Fryer Potato Wedges

These Air Fryer Potato Wedges are crispy on the outside, fluffy inside, and seasoned to perfection. A healthier, quicker alternative to deep frying that makes the perfect snack or side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Russet potatoes (or Yukon Gold), cut into 8 wedges each
  • 1½ tablespoons Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • ½ teaspoon Onion powder
  • Salt and black pepper to taste
  • Optional: 1 tablespoon grated Parmesan or fresh parsley for garnish

Equipment

  • Air Fryer: Either a basket-style or tray-style air fryer works perfectly.
  • Large Mixing Bowl: For ensuring every wedge is evenly coated in spices.
  • Chef’s Knife & Cutting Board: For precision slicing into uniform wedges.
  • Measuring Spoons: To get the perfect balance of seasonings.
  • Kitchen Tongs or Spatula: For flipping the wedges halfway through.
  • Paper Towels: Your secret weapon for removing moisture before cooking.

Method
 

  1. Prepare and Slice: Wash and scrub the potatoes thoroughly. Cut each potato into 8 uniform wedges.
  2. Dry Completely: Use a paper towel to pat the wedges completely dry. Removing excess moisture is the secret to a crispy crust.
  3. Seasoning: In a large mixing bowl, toss the wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper until every wedge is evenly coated.
  4. Preheat & Arrange: Preheat your air fryer to 400°F (200°C). Place the seasoned wedges in a single layer in the basket, ensuring they don't overlap.
  5. Air Fry: Cook for 15–20 minutes. Shake the basket or flip the wedges with tongs halfway through to ensure even browning.
  6. The Finish: Remove when they reach a deep golden brown. Sprinkle with optional Parmesan or fresh herbs and serve immediately while hot.

Notes

 
Don't peel the potatoes! The skin adds texture, flavor, and extra nutrients.
Soaking: For extra crispiness, soak the cut wedges in cold water for 30 minutes before drying and seasoning. This removes excess starch.
Reheating: To bring back the crunch the next day, reheat in the air fryer at 375°F for 4–5 minutes. Avoid the microwave as it makes them soft.
Potato Choice: Russet potatoes are best for a fluffy interior, while Yukon Gold offers a more buttery flavor.