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Air Fryer Potato Wedges

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Golden-crispy on the outside and fluffy on the inside, these air fryer potato wedges are ready in about 25 minutes of cook time using a simple cold-water soak and a bold spice blend.

Ingredients

Scale
  • 3–4 medium Russet potatoes (or Yukon Gold for a creamier interior)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: 3 tablespoons grated Parmesan, 1/4 teaspoon cayenne, fresh parsley for finishing

Instructions

  1. Scrub the potatoes and leave the skin on. Cut each potato in half lengthwise, then cut each half lengthwise again into quarters. Cut each quarter diagonally to yield 8 wedges per potato, each about 3/4 inch at the widest point.
  2. Place the cut wedges in a large bowl, cover completely with cold water, and soak for 30 minutes at room temperature. Drain, then spread wedges on a clean kitchen towel and pat completely dry before seasoning.
  3. In a large bowl, toss the dry wedges with olive oil until every surface is lightly and evenly coated. Add garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper; toss again until the seasoning coats the wedges evenly. Add Parmesan now if using.
  4. Preheat the air fryer to 380°F (193°C).
  5. Arrange the seasoned wedges skin-side down in a single layer in the air fryer basket, leaving space between each wedge. Cook at 380°F for 15 minutes.
  6. Use tongs to carefully flip each wedge onto its other flat face. Return to the air fryer and cook for an additional 5–10 minutes until the exterior is golden brown and the center is fork-tender.
  7. Serve immediately, garnished with fresh parsley if desired.

Notes

Leave the skin on — it provides structure and contributes to a crispier exterior.

Use Russet potatoes for maximum crispiness; Yukon Gold potatoes give a creamier, more delicate interior.

Arrange wedges in a single layer with space between each — overcrowding causes steaming instead of crisping.

The 30-minute cold-water soak is optional but strongly recommended; it removes excess surface starch and noticeably improves crispiness.

To add Parmesan after cooking instead of before, sprinkle it over the wedges immediately as they come out of the air fryer.

Find it online: https://airfrycentral.com/air-fryer-potato-wedges/