Crispy Air Fryer Potato Wedges

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!

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”. 

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!

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. 

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.

More air fryer recipes

• Air Fryer Mushrooms
• Air Fryer Sweet Potato Fries
• Air Fryer Mozzarella Sticks
• Air Fryer Onion Rings
• Air Fryer Cheese Curds
• Air Fryer Broccoli
• Air Fryer Chicken Tenders
• Air Fryer Pork Chops

Delicious dipping sauces

• Garlic Aioli
• Creamy Horseradish Sauce
• Honey Mustard Sauce
• Cilantro Lime Sauce
• Creamy Southwest Dipping Sauce
• Flavored Mayo

Crispy Air Fryer Potato Wedges

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 your favorite dipping sauce!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 135kcal

Author: Cathy Trochelman

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

• Wash the potatoes to remove any dirt. Cut them into wedges (approximately 8 per potato) and transfer them to a large mixing bowl.
• 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.
• 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.
• Sprinkle hot potato wedges with minced parsley and freshly grated Parmesan cheese. 

Notes

Oven Instructions:

To make these in the oven, follow recipe instructions but spread prepared potato wedges on a rimmed baking sheet instead of the air fryer basket. Bake at 425°F for 20 minutes, then flip and continue baking for 10-15 minutes or until golden brown and crispy.

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 575mg | Fiber: 2g | Sugar: 1g