Air Fryer Potato Wedges

published Oct 26, 2021
Air Fryer Potato Wedges Recipe

Old Bay seasoning is the star of this crispy air fryer potato wedge recipe.

Serves2 to 4

Prep10 minutes

Cook30 minutes to 35 minutes

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Air Fryer Potato wedges on a plate with white dipping sauce
Credit: Shilpa Uskokovic

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

Try these chunky air-fried potato wedges and it’ll be hard to believe they’ve never been anywhere near a pot of oil. The air fryer gets these puppies evenly golden-brown (the oven could never!) and crunchy — they come out crisp on the outside and fluffy within. A heavy hand with the seasoning keeps the wedges tasty and never boring. Dunk one in a cool sour cream dip for the ultimate experience. They’re so, so easy to put together, and because there’s no fiddling with pre-cooking the potatoes it’s done in a snap.   

Should I Soak Potatoes in Water Before Air Frying?

Soaking the potatoes briefly before air frying helps remove some of the excess starch from the potatoes and prevents them from burning and sticking together as they cook. Even a brief 20-minute soak is better than no soak at all!

How to Cut Potatoes into Wedges

  1. Cut each potato in half lengthwise.
  2. Cut each half into quarters lengthwise (for a total of 8 wedges per potato).

Choose medium-sized potatoes so the wedges aren’t extravagantly long. Super-long wedges are more prone to breaking when you toss them with the spices and oil.  

What Kind of Potatoes are Best for Air Frying Wedges?

You can use either russet potatoes or Yukon golds for the potato wedges. Russet potatoes will yield a fluffy-on-the-inside wedge, while Yukon Gold will be a bit denser and creamier. 

Air Fryer Potato Wedges Dipping Sauces

Serve your crispy wedges with the following:

How to Make Air Fryer Potatoes Wedges Extra Crispy

There are two tricks for extra crispy potato wedges in the air fryer.

  1. A splash of oil: A little bit of oil is essential for the crunchiest results. It’ll still be much less than what you’d use if you were frying the wedges and it makes all the difference. 
  2. A little space: Trying to cram too many wedges into the air fryer only has a sad, soggy ending (instead of roasting, the wedges simply steam and won’t ever get crispy). Give the potatoes a bit of room. About 2 pounds of potatoes was the perfect amount in my Cosori air fryer.

Air Fryer Potato Wedges Recipe

Old Bay seasoning is the star of this crispy air fryer potato wedge recipe.

Prep time 10 minutes

Cook time 30 minutes to 35 minutes

Serves 2 to 4

Nutritional Info


  • 2 pounds

    russet potatoes (about 3 large)

  • 3 tablespoons

    vegetable oil, divided

  • 1 teaspoon

    kosher salt, plus more for seasoning

  • 1 tablespoon

    Old Bay seasoning

  • Ketchup, mayonnaise, or onion dip, for serving


  1. Cut 2 pounds russet potatoes into 1/2-inch wedges (about 8 wedges per potato). Transfer to a large bowl and add enough cold tap water to cover the potatoes by 1 inch and soak for 20 minutes.

  2. Heat the air-fryer to 380°F.

  3. Drain the potatoes and pat dry with a clean kitchen towel. Wipe out the bowl, then return the potatoes to the bowl. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and toss until evenly coated. Add all potato wedges to air fryer basket in an even layer (it's OK if they stack). Air fry for 20 minutes, shaking halfway through. The potatoes will be golden in spots.

  4. Transfer the wedges back to the bowl. Add 1 tablespoon Old Bay seasoning and the remaining 1 tablespoon vegetable oil and toss until well-coated. Return to air fryer and cook, shaking halfway through, until tender inside, deep golden-brown outside, and crisp along the edges, 10 to 15 minutes more. Serve immediately with a dipping sauce of your choice.

Recipe Notes

Substitutions: Russet potatoes will give you wedges with tender, fluffy insides but Yukon gold potatoes work well too.

Make ahead: The potatoes can be cut into wedges and soaked in cold water up to 24 hours ahead. Cover and refrigerate if soaking for longer than 1 hour.