Air Fryer Potato Wedges
by Sommer Collier — on Mar 11, 2026 My air fryer potato wedges are the perfect cozy potato side dish when I’m craving fast food favorites, without leaving the house. I simply cut the potatoes (no peeling needed!), toss them with oil, garlic, and dried thyme, plus my one secret ingredient for extra-crispy edges, then air-fry for just 15 minutes. The wedges come out thick, fluffy inside, and lightly crisp outside, making them a quick and flavorful appetizer, snack, or easy side dish for dipping.
Potato wedges are one of my favorite appetizers and side dishes to order whenever we go out to casual American restaurants. I love that they, I don’t know, just feel slightly more elevated than plain ‘ol french fries, if you know what I mean? Not to knock traditional fries, of course, but there is something utterly irresistible about ultra-thick fried potato wedges with soft centers and crisp, golden brown exteriors. They’re so crave-worthy, in fact, that I had to figure out a way to make them at home without a deep fryer and tons of oil to cut back on calories. I’m thrilled to say that I nailed it! My homemade air fryer potato wedges are a really easy recipe and so satisfying, made with just a few ingredients and a handful of spices. I’m partial to the simple combination of garlic powder, thyme, salt, and pepper for seasonings, but you can season these restaurant-quality wedges anyway you want! Our Cajun fry seasoning is a great option, or you can use Italian seasoning, lemon pepper, or any other homemade combination you like!
Table of Contents
Sommer’s Recipe Highlights
Like Fries, But Better – If you love the taste of french fries, what could be better than BIG fries? In this recipe, I’m giving you all of the crisp and tender fried potato goodness you want, but in bigger, thicker wedges. You’re welcome!
Air Fryer Favorite – Using the air fryer means I get the taste and crispy deep-fried texture I crave in a potato wedge, without the extra calories and fat I want to avoid from deep frying. Not to mention, this method is far less messy! And when chef’s happy, everyone’s happy.
Made to Dip – Some might see *just* a potato wedge, but I see a large edible spoons for scooping up all kinds of creamy, zesty, and delicious dips. I’m sharing links to a few of my favorite homemade dip and sauce recipes below!
Key Ingredients and Tips
- Russet potatoes – These are the best potatoes for making fries and wedges, in my opinion. They are thick with a fairly neutral flavor that lets the seasonings shine. And there’s no need to peel them first!
- Olive oil – This is my favorite high-heat cooking oil to use when air frying. Feel free to use whatever high-heat oil you want, like avocado oil, vegetable oil, or peanut oil.
- Baking soda – This “not-so-secret” secret ingredient draws out any excess moisture to make super crispy on the outside, fluffy on the inside, wedges in the air fryer.
- Seasonings – I use a simple combination of garlic powder, dried thyme, salt, and pepper. But as I mentioned, you really can get creative here and use whatever combo of spices you like!
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by preheating the air fryer to 400 degrees. While that’s happening, I rinse the russet potatoes and slice them in half, then cut each half into thick 1-inch wedges. Each potato should yield about 8 thick strips.
Drizzle with Oil – Next, I place the wedges into a large bowl, and drizzle in the olive oil. Move the potatoes around a bit to get them coated in the oil.
Season and Toss – Now I sprinkle in the baking soda and seasonings, and toss to combine. You want the spices to evenly coat every bit of the potato slices.
Layer the Wedges in Air Fryer Basket – Into the air fryer they go! It’s ok if the wedges touch, just be sure they don’t overlap. The hot air needs to be able to work its way around the potatoes to make them crispy on all sides. Otherwise, they’ll get soggy and sad.
Fry and Shake – Air fry the potatoes for 8 minutes, then take out the basket and vigorously shake to move the wedges around. Slide the basket back in and continue air frying for another 7 minutes.
I know the potato wedges are done when they’re gorgeous, golden brown, and crispy all the way around. Air fry them for another 1-2 minutes if they are not *quite* there.
Expert Tips
The key to really getting the perfect crispy texture on the potatoes so they’re sturdy to hold, yet soft in the middle comes from two things…
- We’ve added a little bit of baking soda to the seasoning mix because it draws moisture from the potato’s exterior as it cooks, creating an extra-crispy crust. Don’t skip it!
- Second, make sure they are in a single layer in the air fryer. That does mean, if your air fryer is on the smaller side, you may have to work in batches.
Serving Suggestions
I usually serve potato wedges as a side with classic American casual foods, like hamburgers, smash burgers, or sweet and spicy honey pepper pimento chicken sandwiches. We also eat them a lot – like, a lot – by themselves as a snack or appetizer.
However, I’m eating them, I always have these wedges with at least one dipping sauce! Sure, you can stick to tried-and-true ketchup, ranch dressing, or barbecue sauce. BUT you should also consider whipping up one of these quick and easy delicious dips –
Storing and Reheating
While they definitely taste best fresh and hot from the fryer, leftovers will keep well for a day or so. Let them cool completely before transferring to an airtight container, and store in the fridge.
The best way to reheat potato wedges is – surprise! – in the air fryer for just a few minutes.
Frequently Asked Questions
Usually, soggy potato wedges are the result of being too squished together in the fry basket and/or not being cooked at a high enough temperature for long enough. Next time, triple-check that your air fryer is operating at the correct temperature, that you don’t overcrowd the basket, and that they cook for at least 15 minutes, with a good shake around at the halfway mark.
Absolutely! To make delicious crispy sweet potato wedges, I start by rinsing, slicing, and seasoning them per the regular directions. But then I air-fry them for 20 minutes, flipping once in the middle.
To cut down on mess, I suggest lining the basket with a square piece of parchment paper. However, it is VERY important that you do not add parchment until after the air fryer has been preheated. Otherwise, the loose piece of paper will blow around and could catch fire on the heating element.
More Potato Recipes
Air Fryer Potato Wedges
Video
Ingredients
- 1 pound russet potatoes
- 1 teaspoon olive oil
- ½ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Salt and pepper
Instructions
- Preheat the air fryer to 400°F.
- Rinse the potatoes, and cut them in half. Then cut each half into four thick strips. Place the potato wedges in a bowl. Drizzle olive oil over the top, followed by baking soda, garlic powder, dried thyme, ½ teaspoon of salt, and ¼ teaspoon of cracked black pepper. Toss well.
- Spread the potato wedges out in the hot air fryer basket in a single layer. Set the timer for 15 minutes. Flip once, or shake the basket vigorously, in the middle.
- Serve warm with ketchup, remoulade sauce, or your favorite dipping sauces.
