88% would make this again

Air Fryer Potato Wedges

Q: How do you cook potato wedges in the air fryer?

Cut your potatoes into even wedges, soak them in water for a bit, dry them well, coat with oil and seasoning, then cook in the air fryer until golden and crisp. Make sure the wedges sit in a single layer so the hot air can move around them.

Q: How long do potato wedges take in an air fryer?

Most potato wedges cook in about 18 to 20 minutes at 380°F (195°C). Shake the basket halfway so they brown evenly on all sides.

Q: Do you boil potato wedges before frying?

No need to boil them. A short soak in cold water works just fine to remove extra starch and helps them crisp up in the air fryer.

Q: How long do raw wedges take in an air fryer?

Raw wedges take around 18 to 20 minutes depending on the size. If you cut them thicker, you may need an extra couple of minutes to get the centers fluffy.

Q: Should I oil my potatoes before air frying?

Yes, a little oil is key. It helps the seasoning stick and gives the outside that golden crunch without drying out the inside.

Q: Why do my potatoes not get crispy in the air fryer?

Usually it’s because they weren’t dried well enough after soaking or the basket was too crowded. Pat them dry, spread them in a single layer, and don’t be shy about shaking the basket while they cook.

Vish G

August 23, 2025

Air Fryer Potato Wedges come out perfectly crispy on the outside and soft on the inside every single time. With just a handful of simple ingredients, you’ll have a quick side dish that everyone will love.

PREP TIME

12 MIN

COOK TIME

18-22 MIN

SERVINGS

Ingredients

2 medium potatoes (about 300–350 g total), washed and unpeeled
2 ½ tsp oil (olive or neutral)
Sea salt, to taste
½ tsp black pepper powder
½ tsp sugar
Sprinkle of mixed dried herbs
1 tsp paprika powder
½ tsp smoked paprika
½ tsp onion granules
½ tsp garlic powder
Chilli flakes, to taste
1 ½ tsp cornstarch
Fresh parsley, chopped, for garnish
Lime wedge, for serving

Instructions

Wash the potatoes and leave the skins on for extra texture. To cut into wedges: slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on size. Try to keep them even so they cook at the same time.
Place wedges in a bowl of cold water and soak for 10 minutes to draw out extra starch, which helps with crispiness.
Drain and dry thoroughly with a clean towel. Damp wedges won’t crisp up properly.
In a small bowl, mix the oil with salt, pepper, sugar, herbs, paprika, smoked paprika, onion granules, garlic powder, chilli flakes, and cornstarch. Stir until smooth.
Toss the wedges in the mixture, coating them well on all sides.
Arrange the wedges in the air fryer basket in a single layer without overlapping.
Air fry at 380°F (195°C) for 15 minutes, shaking the basket halfway.
Check them at 15 minutes – if they’re not golden and crisp yet, air fry for an extra 2–4 minutes until the edges are browned and centers are fluffy.
Let cool for 2 minutes before serving. Garnish with parsley, add a squeeze of lime, and enjoy with your favourite dipping sauce.