American
Air Fryer Potato Wedges
Potato wedges soak off some surface starch, then air fry with oil and paprika until the edges brown. They need a single layer and a shake, or they steam.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A short soak helps the edges crisp.
- Paprika is the color and the flavor.
- You shake the basket so all sides see the heat.
- They are a side that does not need the oven.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $3–$6 at a typical US supermarket. Prices vary by store, region, and season.
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Instructions
- 1
Soak the wedges in cold water for 10 minutes. Drain and pat them very dry.
- 2
Toss with the oil, salt, paprika, garlic powder, and pepper.
- 3
Preheat the air fryer to 400°F for 3 minutes.
- 4
Spread the wedges in a single layer, not stacked. Use two batches in a small basket.
- 5
Air fry 10 minutes, shake, and air fry 8 to 12 minutes more, until the outsides are browned and a knife slides through the center.
- 6
Salt again only if they need it after the first taste.
Pro tips
- Wet potatoes will not brown. The towel step matters more than the timer.
- Cut the wedges a similar thickness so they finish together.
- If the first batch sits while you cook the second, a 2-minute return to the basket brings the crust back.
Easy substitutions
- Russet potatoes
- Yukon Gold, and expect a slightly softer center
- Paprika
- Chili powder
- Olive oil
- Avocado oil
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Air fry at 375°F for 4 to 5 minutes. They will not be as crisp as the first cook, which is normal.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 180
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 4 g
- Fiber
- 3 g
Budget friendly · Air Fryer · Vegetarian, Gluten-Free, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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