These air fryer potato wedges are tender on the inside, crispy and crusted with spices on the outside! They're easy to make and perfect as a side dish or appetizer when paired with your favorite dipping sauce!
I'll be totally honest here: when I first heard of the concept of an air fryer, I thought it was kind of silly. Air does not fry. This was a few years ago, and it was shortly thereafter that I started getting requests for air-fryer recipes. As you can guess, I wasn't feeling terribly motivated to act on those requests.
But then I had to buy a new oven last year, and when I had the option to get one with a built in air fryer, I figured maybe I ought to give it a try.
And it was awesome.
So, if you want more vegan air fryer recipes, just ask! I started my air fryer journey last year with some air fryer tofu, and now I'm on to air fryer potato wedges. And OMG they're good!
I've included some instructions for making these in the oven, for anyone who doesn't have an air fryer. But if you've got one, definitely use it! They cook up faster and the texture inside and outside is absolute heaven.
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Ingredients You'll Need
- Potatoes. We're using plain old russet potatoes, also known as baking potatoes. You can substitute red potatoes, yellow potatoes, or even sweet potatoes, though the taste and texture of your potato wedges will vary.
- Olive oil. You can substitute another high-heat oil if you'd like, such as peanut oil, avocado oil, or canola oil.
- Spices. We're using paprika, onion powder, and garlic powder. You can definitely experiment here by trying your favorite spices and seasonings instead though! Chili powder, ground cumin, smoked paprika, or even curry powder would all be delicious!
- Salt & pepper.
- Fresh chives. These are totally optional, but add a delicious burst of flavor!
How They're Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by scrubbing, then cutting your potatoes into wedges. I usually quarter mine, but you could cut each into six wedges if they're very large.
- Place the cut potatoes into a large bowl and cover them with cold water. Let them soak for 30 minutes. This will help rinse excess starch from their surfaces so they crisp up really nicely when you cook them.
Note: If you're in a hurry you can skip the soaking, but I highly recommend it if you've got time. Your air fryer potato wedges will have an amazing texture!
- Drain the potatoes, return them to the bowl, and toss them with the olive oil, spices, and salt. I recommend using your hands to mix everything up, as this will get your potatoes nice and evenly coated.
- Arrange your potato wedges in the air fryer basket and air fry them for 20 minutes, turning them halfway through.
Note: Depending on the size of your air fryer, you may need to cook your potato wedges in batches.
- Season your potato wedges with some additional salt and pepper to taste when they're done, then serve them immediately, along with your favorite dipping sauces.
Variation: Oven Baked Potato Wedges
Don't have an air-fryer? That's okay! Simply arrange your prepared potato wedges on a baking sheet and bake them instead. They'll take a few minutes longer!
Leftovers & Storage
Leftover air fryer potato wedges will keep in a sealed container in the refrigerator for about 4 days. I don't recommend freezing them, as freezing can mess with the texture of potatoes.
More Potato Side Dishes
- Garlic Smashed Potatoes with Basil Aioli
- Chipotle Lime Roasted Potatoes
- Dijon & Herb Potato Salad
- Truffled Mashed Potatoes
- Vegan Scalloped Potatoes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Air Fryer Potato Wedges
These air fryer potato wedges are tender on the inside, crispy and crusted with spices on the outside! They're easy to make and perfect as a side dish or appetizer when paired with your favorite dipping sauce!
Ingredients
- 2 pounds russet potatoes (about 3 medium potatoes)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- Fresh chives, for serving (optional)
Instructions
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Scrub the potatoes and cut them into wedges by quartering them lengthwise.
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Place the cut potatoes into a large bowl and cover them with cold water. Let them soak for 30 minutes.
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Preheat the air fryer to 425°F.
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Drain the potatoes and return them to the bowl. Add the oil, paprika, garlic powder, onion powder, and ½ teaspoon of salt.
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Toss the potatoes and use your hands to evenly rub in the oil and seasonings.
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Place the potatoes into your air fryer basket (cook them in batches if they don't all fit), and air fry them for 15 to 20 minutes, turning them about halfway through. They should be fork tender and crisp on the outside when done.
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Sprinkle the potatoes with additional salt to taste, black pepper, and fresh chives.
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Serve immediately.
Recipe Notes
To cook the potato wedges in the oven, arrange them on a baking sheet and bake them in a preheated oven at 425°F for 25 to 30 minutes, turning them halfway through.
Hi, Alissa - love the tip about soaking the potato wedges. And I have to say was in the same skeptical camp about air frying until, like you, had to replace our oven and air frying came as a feature. Now I’m totally sold. More air fry recipes, please!