Portion & basket adjuster
Adjusted cook: 400°F · 18–22 min
Start checking: 18 min.
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Quick Answer
Air fry potato wedges at 400°F for 18–22 min.
Soak in cold water 20 min, pat dry, then toss in oil and seasoning.
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Russet potato wedges (medium potato, 8 wedges) | 400°F205°C | 18–22 min | Flip at 10 min · Soak in cold water 20 min, pat dry, then toss in oil and seasoning. |
| Russet potato wedges (large potato, 8–12 wedges) | 395°F200°C | 22–28 min | Flip at 13 min · Larger wedges may need an extra 3–5 minutes. Check for golden edges. |
| Sweet potato wedges (medium, 8 wedges) | 390°F200°C | 16–20 min | Flip at 9 min · Sweet potatoes cook faster — watch at 15 min. |
| Cut / variant | Temp | Time | Notes |
|---|---|---|---|
| Frozen seasoned potato wedges | 400°F205°C | 16–20 min | Flip at 9 min · No thawing needed. Shake basket at halfway point. |
Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.
Adjusted cook: 400°F · 18–22 min
Start checking: 18 min.
For already-cooked leftovers; use the main table for raw food.
Reheat estimate: 350°F / 175°C · 3–6 min
Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.
Fast fixes for the most common texture and doneness misses.
Lower the next batch by 10-15°F or check Potato Wedges 2 minutes earlier. Dry the surface well and keep pieces similar in size.
Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.
Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.
Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.
Last updated 2026-06-19 · Reviewed by Maks