Air Fryer Potato Wedges
Air fryer potato wedges come out golden and crisp at the edges with a soft, fluffy middle, and they need far less oil than oven-baked ones. A short soak in cold water draws out surface starch, which is what gives you a dry, crisp coating. The wedges are cooked in two batches of 18 minutes, so allow about an hour from start to finish, mostly hands-off.
- Total
- 1 h 1 min
- Prep
- 10 min
- Cook
- 41 min
- Serves
- 4
- Per serving
- 220kcal
Choosing potatoes for crisp, fluffy wedges
Floury baking potatoes such as Maris Piper, King Edward or Desiree give the fluffiest centre. Waxy salad potatoes stay firm and turn a little dense. Leave the skin on for better texture and more fibre, and wash it well. A medium potato of around 200g makes a generous portion, so 800g feeds four as a side.
How to cook potato wedges in the air fryer
Tap a time to start a timer.
- Cut the wedges Scrub the potatoes and leave the skins on. Cut each potato in half lengthways, then cut each half into 3–4 wedges of similar thickness, about 2cm at the widest point.
- Soak and dry Put the wedges in a large bowl, cover with cold water and leave for . Drain, then dry them thoroughly with a clean tea towel or kitchen paper. Wet wedges steam instead of crisping.
- Season Tip the dry wedges back into the empty bowl. Add the oil, paprika, garlic powder, onion powder, salt and pepper, and toss until every wedge is evenly coated.
- Cook the first batch Heat the air fryer to 200°C for . Add half the wedges in a loose, even layer with no tight stacking, and cook for . Shake the basket well, then cook for another , until deep golden and crisp at the edges.
- Cook the second batch Tip the first batch into a bowl and cover loosely, then repeat with the remaining wedges for the same . Return the first batch to the basket for the final to warm through, then serve straight away.
What to serve with air fryer potato wedges
Wedges go with burgers, grilled chicken, sausages or a veggie bean burger, and they are good on their own with a pot of sour cream and chive dip or sweet chilli sauce. For a grown-up snack plate, offer them alongside air fryer potato croquettes and air fryer potato crisps.
Add a pinch of cayenne or a teaspoon of dried oregano to the spice mix for a different flavour, and finish with a squeeze of lemon or a little flaky salt.
Common problems and fixes for Air Fryer Potato Wedges
- The wedges come out pale and soft rather than crisp.
- Dry them well after soaking and keep them in a loose layer. A crowded basket traps steam, so cook in two batches as in the method.
- The edges burn before the middle is soft.
- Cut the wedges evenly, no thicker than 2cm. If your air fryer runs hot, drop to 190°C and add 2 minutes to each batch.
- The seasoning falls off and burns at the bottom of the basket.
- Toss the wedges in the oil first, then add the spices so they cling. Shake the basket halfway through to move any loose seasoning around.
Frequently asked questions about Air Fryer Potato Wedges
How long do potato wedges take in the air fryer?
About 18 minutes at 200°C for a batch of 400g, shaking halfway. Thinner wedges can be ready in 15 minutes.
Do you have to soak the potatoes first?
No, but it helps. Soaking for 10 minutes removes surface starch, which makes the wedges crisper and less likely to stick. If you skip it, use the same cooking time.
Can I cook frozen wedges instead?
Yes. Cook frozen wedges at 200°C for 12–15 minutes, shaking halfway, with no extra oil needed. Check the pack for the exact time.
How do you reheat leftover wedges?
Reheat them at 180°C for 4–5 minutes, until steaming hot all the way through. Keep leftovers in the fridge and eat them within 2 days.
How did you like the recipe?
4.7 / 5 · 44 ratings
