These Air Fryer Potato Wedges are tossed with savory seasonings and parmesan cheese, leaving you with an irresistibly crispy and crunchy snack or side dish. Take them to the next level with homemade basil aioli for dipping!
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Crispy potato wedges in the air fryer
Craving a little bit of fun for dinner tonight? Then you have to try these Air Fryer Potato Wedges. They’re so crispy and delightful, and so much more fun than your typical side dish.
The wedges are tossed in a mix of savory and smoky seasonings before the air fryer takes over. That nifty kitchen tool is a pro at creating crispy and delicious snacks without the messy excess oil, like these Cheesy Ranch Potatoes, Chicken Tacos, and Loaded Sweet Potatoes. The potatoes are finished with an irresistible mix of parmesan cheese, garlic, and chives on top, taking every bite to the next level.
The best part about this snack is that it only takes about 30 minutes to put together. Make sure to pair the crispy on the outside, soft on the inside wedges with an array of delicious sauces too. They only get better when they’re dunked in ketchup, my Homemade Basil Aioli, or Ranch Dressing.
Ingredients and substitutions
This is what you need to make smoky and savory potato wedges in the air fryer:
- Potatoes – Yukon Gold is my potato of choice here. They cook quickly and always turn out extra crispy on the outside and fluffy on the inside. Russet potatoes will work just as well.
- Oil – Even though we’re making this recipe in the air fryer, we need a little oil to help the spices stick to the outside of the potatoes.
- Spices – The potato wedges are lightly seasoned with garlic powder, salt, and smoked paprika. Feel free to play around with the spices and substitute any of them for dried herbs, Cajun seasoning, taco seasoning, or keep it simple with just salt and pepper.
- Parmesan cheese – The cheese is added near the end, coating the wedges in a salty, gooey, and irresistible topping. For vegan-friendly potato wedges, omit the cheese.
- Garlic and chives – To finish, the cooked wedges are tossed with fresh garlic and chives to really make them irresistible. Finely grate the raw garlic with a microplane to tone down its strong, pungent flavor.
How to cut potatoes into wedges
- Cut the potatoes in half lengthwise.
- Cut each half into halves again until you end up with 4 pieces*.
- Transfer the wedges to a bowl of cold water to soak. Drain, dry, then cook!
*These 4 pieces are fairly thick. If you prefer thinner potato wedges, continue slicing the quarters. They’ll cook much quicker, so keep an eye on them in the air fryer.
How to make potato wedges in the air fryer
This delicious snack is SO easy to put together! Here’s how it’s done:
- Season the potatoes: Toss the potato wedges in a bowl with olive oil, spices, and salt until they’re fully coated.
- Air fry: Transfer them to the air fryer basket and lay them in an even layer. Cook.
- Add the cheese: Sprinkle the parmesan cheese on top of the almost fully cooked wedges. Cook for another few minutes or until the cheese melts.
- Add more flavor, then serve: Once the wedges are done, toss them in a bowl with the garlic and chives. Serve with your favorite dipping sauce and enjoy!
Oven baked instructions
Season the wedges as normal and lay them in an even layer on a parchment-lined baking sheet. Bake at 400ºF for 30-35 minutes, flipping them halfway. Add the cheese in the last 10 minutes of baking.
To finish, toss the baked potato wedges in a bowl with the garlic and chives. Enjoy!
Serving suggestions
Break out the dipping sauces! Potato wedges are a fantastic side dish or snack all on their own, but get even better when you dunk them into ketchup, barbecue sauce, basil aioli, ranch dressing, or garlic aioli.
Frequently asked questions
A starchy potato is best when you’re making potato wedges. Yukon Gold and Russet potatoes cook quickly and contain extra starch, helping the wedges crisp on the outside and turn out pillowy soft on the inside. You can use red and white potatoes as well, but they may not crisp as nicely.
Yes, this recipe works just as well with sweet potatoes.
Yes! Soaking the cut wedges in a bowl of cold water for at least 10 minutes will draw out the excess starch. It’s the secret to extra crispy potato wedges.
It will take about 30 to 35 minutes to air fry the potato wedges.
Looking for more potato recipes?
If you give these Air Fryer Potato Wedges a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Air Fryer Potato Wedges
Ingredients
- 4 yukon gold potatoes, cut into wedges or use russet potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup parmesan cheese, grated
- 2 tablespoons chives, finely chopped
- Basil aioli, for serving
Instructions
- Cut the potatoes in half and then into smaller wedges. Soak in water for at least 10 mins. Drain and Pat completely dry.
- Add potatoes to a bowl, drizzle olive oil and toss to coat.
- Sprinkle spices and salt, toss to coat.
- Preheat the air fryer to 400 degrees F for 3 minutes.
- Cook for 20-25 minutes, tossing halfway.
- Add parmesan cheese and cook for an additional 5-7 minutes.
- Add to a bowl and toss with fresh garlic and chives. Serve with Lemon Basil Aioli.
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