Crispy Air Fryer Potato Wedges
Whether you’re a total air fryer newbie, or you’ve had one for a while but haven’t quite mastered the art of the perfect potato wedges, this one’s for you! Regular readers will know that the air fryer is one of my go-to appliances, and though I love getting creative and trying out new meals in there, you really can’t beat mastering a few basics to make mealtimes easier and healthier.
The secret here is two-fold: we start by parboiling the wedges to get that perfectly tender interior. Yes it’ll take a tiny bit longer, but I promise it’s worth it! Then, we toss them with a savory blend of herbs, spices, and just the right amount of parmesan for golden, flavorful, wonderfully crispy edges. Whether you’re making them for a party, serving them as a weeknight side, or just need a go-to snack, these wedges always hit the spot.
(Be sure you don’t miss my other air fryer favorites! I highly recommend checking out my air fryer French toast, air fryer boiled eggs, air fryer twisted bacon, and air fryer BBQ chicken drumsticks!)
Ingredients
If you prefer a printable recipe card, then you can just jump straight to the bottom of this post! In the next few sections, I’ll be covering more about the ingredients I’ve selected for the best possible results, alongside some photos from the process, variations you might want to try, and serving suggestions.
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Russet potatoes – Russets are perfect for wedges because they crisp up beautifully on the outside while staying fluffy inside.
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Olive oil – Helps everything stick and gives you that golden, crispy finish.
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Thyme – Adds a subtle herby note that pairs really well with the savory seasoning.
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Chili flakes – For a touch of heat. Feel free to dial it back or skip it if you’re cooking for kids.
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Garlic powder – Brings that garlicky goodness without needing to mince a thing.
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Paprika – Adds warmth, color, and just a hint of smokiness.
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Salt and pepper – Season generously! Potatoes love salt.
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Grated parmesan – Adds salty, cheesy richness and helps create that crave-worthy crust.
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Chopped parsley – For a fresh pop of color and flavor at the end.
How To Make Air Fryer Potato Wedges
- Wash your potatoes, then slice each one lengthwise into 6–8 wedges—just aim for even sizes so they cook up nice and crisp.
- Add the wedges to a large pot of salted water and simmer for about 8–10 minutes, until just fork-tender. Drain and let them dry completely (don’t skip this—it helps them crisp up).
- Transfer the wedges to a large bowl. Drizzle with olive oil and toss with garlic powder, paprika, chili flakes, chopped parsley, salt, and pepper. Get everything nicely coated.
- Sprinkle in the parmesan and give it one more toss to mix.
- Preheat your air fryer to 400°F (about 3–5 minutes), then place the wedges in the basket in a single layer.
- Air fry for around 10-15 minutes, shaking the basket halfway through, until they’re golden and crispy on the outside. Keep checking them as air fryers can vary!
- Garnish with extra parsley and serve right away with your favorite dipping sauce!
Variations To Try
I think the seasoning mix on these wedges is just perfect, but if you want to shake things up a little, you’ve got tons of options! Just remember to not skip the pre-boiling, as this is key to the perfect fluffy-crunch texture.
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Cheesy Ranch Wedges – Toss the wedges with a packet of ranch seasoning and top with shredded cheddar instead of parmesan. So good with a side of ranch dip!
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Smoky BBQ Wedges – Swap the paprika for smoked paprika and sprinkle with a little brown sugar for a sweet and smoky vibe.
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Lemon Herb Wedges – Use fresh rosemary, thyme, and a squeeze of lemon juice after air frying for a bright, herby twist.
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Spicy Cajun Wedges – Add a teaspoon of Cajun seasoning and an extra pinch of chili flakes for bold, spicy flavor.
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Garlic Butter Wedges – After air frying, toss the wedges in melted butter and minced garlic for ultra-garlicky indulgence.
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Vegan-Friendly – Omit the parmesan or use a dairy-free alternative.
Serving Ideas
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Party Appetizer – Serve with a variety of dipping sauces like ranch, chipotle mayo, honey mustard, or sriracha ketchup. Perfect for game day or holiday get-togethers.
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Side Dish Upgrade – Pair with burgers, hot dogs, grilled chicken, or even a cozy bowl of chili for an elevated weeknight meal.
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Snack Board Star – Add them to a snack board alongside chicken tenders, mozzarella sticks, or veggie dippers for a crowd-pleasing platter.
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Loaded Wedges – Pile them high with melty cheese, crispy bacon bits, sour cream, and green onions for a loaded version that’s basically wedge nachos.
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Kid-Friendly Side – Serve with ketchup or a fun dipping sauce—these are always a hit with little ones!
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Brunch Twist – Add them to a savory brunch spread with eggs, bacon, and avocado for a hearty breakfast-for-dinner option.
Air Fryer Potato Wedges
Ingredients
- 3-4 medium russet potatoes
- 2 tbsp olive oil
- ½ tsp thyme
- ½ tsp chilli flakes
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp grated parmesan
- Chopped parsley
Instructions
- Wash your potatoes, then slice each one lengthwise into 6–8 wedges—just aim for even sizes so they cook up nice and crisp.
- Add the wedges to a large pot of salted water and simmer for about 8–10 minutes, until just fork-tender. Drain and let them dry completely (don’t skip this—it helps them crisp up).
- Transfer the wedges to a large bowl. Drizzle with olive oil and toss with garlic powder, paprika, chili flakes, chopped parsley, salt, and pepper. Get everything nicely coated.
- Sprinkle in the parmesan and give it one more toss to mix.
- Preheat your air fryer to 400°F (about 3–5 minutes), then place the wedges in the basket in a single layer.
- Air fry for around 10-15 minutes, shaking the basket halfway through, until they’re golden and crispy on the outside. Keep checking them as air fryers can vary!
- Garnish with extra parsley and serve right away with your favorite dipping sauce!
If you try these air fryer potato wedges, I’d love to hear what you think. Don’t forget to leave a star rating and a quick comment below—it helps more people find the recipe, and I always love seeing how yours turn out.
