Crispy Air Fryer Potato Wedges (11 ingredients)

Ultra Crispy Air Fryer Potato Wedges

Quick Overview

These air fryer potato wedges deliver maximum crunch on the outside while staying light and fluffy on the inside. By combining a quick parboil with a simple cornstarch and spice coating, you get restaurant-quality potato wedges using a fraction of the oil needed for deep frying.

They make an easy side dish for busy weeknights, game days, or casual weekend meals. Pair them with your favorite creamy dipping sauce for a dish that disappears in minutes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 195 kcal per serving

Ingredients

For the Potatoes

• 4 medium russet potatoes (about 700 g), washed and scrubbed
• 1 tbsp salt (for boiling water)

For the Seasoning

• 2 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt (plus extra for garnishing)
• 2 tbsp fresh parsley, finely chopped

How to Make Crispy Air Fryer Potato Wedges

1. Slice each potato in half lengthwise, then cut each half into 3 to 4 uniform wedges.
2. Bring a large pot of water to a boil and add 1 tablespoon of salt.
3. Add the potato wedges to the boiling water and parboil for 5 minutes until slightly softened on the edges but still firm in the center.
4. Drain the wedges completely and lay them on a clean kitchen towel to dry for 3 minutes.
5. Place the dried wedges into a large mixing bowl.
6. Drizzle the olive oil over the wedges.
7. Sprinkle the cornstarch, paprika, garlic powder, dried oregano, dried thyme, black pepper, and sea salt over the potatoes.
8. Toss gently with your hands or a spatula until every wedge is evenly coated in the seasoning paste.
9. Preheat your air fryer to 400°F (200°C).
10. Line the air fryer basket with parchment paper and arrange the potato wedges in a single layer, ensuring they do not overlap.
11. Air fry at 400°F (200°C) for 15 to 20 minutes, flipping halfway through, until deep golden brown and crispy.
12. Transfer the hot wedges to a basket, sprinkle with flakey sea salt and fresh parsley, and serve immediately.

Pro Tip

Skipping the parboiling step or coating wet potatoes will make your wedges soggy instead of crispy. Parboiling releases surface starches that cook into a fluffy interior, while drying the potatoes thoroughly ensures the oil and cornstarch stick properly to create a shattered-crisp crust.

Serving & Storage

Serve these potato wedges piping hot alongside burgers, grilled chicken, or sandwiches. They pair exceptionally well with garlic aioli, spicy fry sauce, ranch dressing, or classic ketchup. Sprinkle extra sea salt and fresh herbs right before serving to boost the flavor.

Store leftover potato wedges in an airtight container in the refrigerator for up to 4 days. Freezing cooked wedges is not recommended as it changes their internal texture.

To reheat, place the wedges back into the air fryer at 375°F (190°C) for 4 to 5 minutes until warmed through and crisp. Avoid using the microwave, as it makes the potato skin soft and chewy.

FAQs

Can I make these without parboiling the potatoes?

You can skip parboiling, but the interior will not be as light and fluffy, and the exterior will take longer to brown evenly.

Why are my air fryer wedges not crispy?

Overcrowding the basket traps steam, which softens the skin. Cook in batches if necessary so air circulates around every piece.

Can I use sweet potatoes instead of russets?

Yes, you can use sweet potatoes, but reduce the air frying time by 2 to 3 minutes as sweet potatoes brown much faster due to their higher sugar content.