Air Fryer Potato Wedges – Skin-On and Seasoned All Over

Medium air fryer potato wedges cook at 200°C / 400°F for 18–22 minutes, shaken halfway. Large, thick wedges need 22–25 minutes, and frozen wedges 15–18.

They are cut thick with the skin left on, seasoned with smoked paprika, garlic and onion powder. You get crunchy edges and a middle like a baked potato.

For a thinner cut, see Air Fryer French Fries.

Ingredients

For the Potato Wedges

• 🥔 3 large russet potatoes (about 750 g / 1.6 lb)
• 🫒 1 tablespoon olive oil
• 🌶️ 1 teaspoon smoked paprika
• 🧄 1 teaspoon garlic powder
• 🧅 ½ teaspoon onion powder
• 🌿 ½ teaspoon dried oregano
• 🧂 1 teaspoon salt
• 🌶️ ¼ teaspoon black pepper

Dipping Sauces

• 🥛 Sour cream and chives
• 🌶️ Sweet chili sauce
• 🥫 Ketchup or garlic mayo

Equipment

• Sharp knife
• Large bowl
• Paper towels
• Tongs

How to Cut Even Wedges

1. Scrub the potatoes and leave the skin on.
2. Cut each potato in half lengthwise.
3. Lay each half cut-side down and halve it lengthwise again.
4. Cut each quarter lengthwise once more, angling the knife toward the center, to get eight wedges from a medium potato.

Aim for wedges of the same thickness at the widest point. Uneven wedges mean some burn at the tips while others are still firm.

Seasoning and Cooking

1. Cut the Wedges: Scrub the potatoes and cut each one in half lengthwise, then cut each half into 3–4 even wedges.
2. Soak Briefly: Soak the wedges in cold water for 15 minutes if you have time, then pat them completely dry.
3. Season: Toss the wedges with oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
4. Arrange Skin-Side Down: Place the wedges skin-side down in the basket in a single layer.
5. Air Fry the Wedges: Cook at 200°C / 400°F for 18–22 minutes, shaking or turning halfway through.
6. Check Doneness: The air fryer potato wedges are ready when the edges are crisp and a fork slides easily into the thickest part.
7. Serve: Sprinkle with a little extra salt and serve hot with dips.

Wedge Cooking Times

Common Mistakes to Avoid

• Cutting wedges too thin at the tip: Thin tips burn while the thick end is still raw. Cut each potato in half lengthways first, then into even wedges of about the same width.
• Leaving the potatoes wet after soaking: Water on the surface turns into steam and stops the outside from crisping. Pat them completely dry with a clean towel before oiling.
• Seasoning only once: Some of the first seasoning falls off when you shake the basket. A light second sprinkle in the last few minutes keeps the flavour on the outside.
• Piling them up: Wedges stacked two or three deep come out soft. Cook in batches if needed; the second batch only takes a few minutes once the air fryer is hot.

Tips for Crunchy Edges

Seasoning Variations

• Parmesan wedges: Toss with grated Parmesan for the last 2 minutes.
• Cajun wedges: Use Cajun seasoning.
• Loaded wedges: Top with cheese, bacon, and sour cream.
• Rosemary wedges: Use fresh rosemary and sea salt.

Storing and Reheating

Refrigerate leftover wedges for up to 3 days.

Reheat at 190°C / 375°F for 4–5 minutes until crispy again.

Potato Wedge FAQ

Final Thoughts

Even wedges, dry surfaces and room in the basket give you air fryer potato wedges with crisp edges and a fluffy center.

Serve them with sour cream or ketchup. For a sweeter take, there are Air Fryer Sweet Potato Fries.

Written by

James Wilson

Air Fryer Recipe Creator & Food Writer

James Wilson is an air fryer recipe creator and food writer who loves making simple, crispy, and flavorful meals easier to prepare at home. He focuses on practical air fryer recipes, helpful cooking tips, and easy-to-follow ideas designed for everyday kitchens.