How to Air Fry Potato Wedges

Scrub potatoes and cut into 8 wedges (halve, then quarter each half). Soak in cold water for 20–30 minutes to remove surface starch. Drain and dry very thoroughly — any remaining moisture prevents crisping. Toss with oil, salt, garlic powder, paprika, and oregano.

Arrange wedges in a single layer in the basket — skin-side down is ideal. Air fry at 400°F (205°C) for 20–25 minutes, shaking or flipping at the halfway mark. They are done when the exterior is deeply golden and the interior is soft when pierced.

Leaving the skin on gives more flavor and a crunchier edge. Russet potatoes are ideal for fluffy interiors; Yukon Gold for a creamier texture. Avoid waxy potatoes like red potatoes — they don't get as fluffy inside.

Serve with ketchup, aioli, sour cream and chives, or malt vinegar. Potato wedges work as a side to burgers, grilled fish, or barbecue, or as a snack on their own.

What temperature for air fryer potato wedges?

Air fry potato wedges at 400°F (205°C). The high heat crisps the exterior while the inside becomes fluffy and tender. Shaking halfway ensures even browning on all cut surfaces.

How long to cook potato wedges in air fryer?

Air fry potato wedges for 20–25 minutes at 400°F, shaking the basket halfway through. They are done when the cut sides are deep golden brown and a fork pierces the center with no resistance. Thicker wedges may need the full 25 minutes.

Tips for crispy air fryer potato wedges?

Soak cut wedges in cold water for 30 minutes and pat completely dry before oiling — removing starch is the key to a crispier exterior. Toss with just enough oil to lightly coat (about 1 tablespoon per large potato). Season with smoked paprika, garlic powder, and salt for classic flavor.