Name: Crispy Air Fryer Potato Wedges
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 Russet potatoes (about 1 pound); 2 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon Italian seasoning; 1/2 teaspoon pepper; 1/2 tablespoon cornstarch; 2 tablespoons fresh Parmesan cheese (for garnish); 1 tablespoon fresh minced parsley (for garnish)

The CRISPIEST Air Fryer Potato Wedges… made with just a handful of simple ingredients! They make the perfect side dish for any meal, and are especially delicious with any of your favorite dipping sauces!

Overhead shot of Air Fryer Potato Wedges on a plate with ketchup

There are about a thousand different ways to make potatoes… and of all the ways, potato wedges are definitely one of my favorites. They’re easier to make than french fries, and for whatever reason they always feel a little more “grown up”.

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My ONLY complaint about them? Whenever I’ve made them in the oven, they’ve always have a tendency to stick to the pan. I’ve ended up using more oil than I’d like… and they’ve usually turned out more mushy than delicious.

But the air fryer changes ALL of that.

These Air Fryer Potato Wedges come out perfectly cooked every time… with only 2 tablespoons of olive oil. And that little dusting of cornstarch before air frying? It gives them that extra level of crispiness we all crave! Trust me… once you go air fryer on these, you’ll literally never go back!

Air Fryer Potato Wedge being dipped into ketchup

Ingredients

3 Russet potatoes (about 1 pound)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/2 tablespoon cornstarch
2 tablespoons fresh Parmesan cheese (for garnish)
1 tablespoon fresh minced parsley (for garnish)

Instructions

Prepare the potatoes – wash the potatoes to remove any dirt. Cut them into wedges (approximately 8 per potato) and transfer them to a large mixing bowl.

Season the potatoes – drizzle the potato wedges with olive oil and toss to coat. Then add salt, pepper, and Italian seasonings and toss to coat. Sprinkle cornstarch evenly over seasoned wedges and toss just until gently coated.

Air fry – transfer seasoned potato wedges to the air fryer basket in a single layer. Air fry at 400° for 12-15 minutes, flipping halfway through. Repeat as necessary until all potato wedges are done.

Garnish – sprinkle hot potato wedges with minced parsley and freshly grated Parmesan cheese.

Potato Wedges combined with oil, seasonings, and cornstarch in a glass mixing bowl

Recipe variations

Substitute Yukon Gold or any type of potato
Substitute or add any of your favorite seasonings to the mix
Omit the cornstarch (I used it because it helps make them extra crispy)
Top with any type of grated cheese or omit altogether
Garnish with crushed red pepper flakes for spice
Enjoy with any of your favorite dipping sauces

Storing & reheating

Leftover potato wedges can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or air fryer at 400°F.

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Delicious dipping sauces