Homemade Air Fried Potatoes

This ridiculously crispy potato wedge recipe has completely replaced takeout fries in our house. The air fryer transforms simple potatoes into golden perfection with minimal oil and maximum crunch, making them my go-to side dish for practically everything.

I started making these wedges during lockdown when my kids were craving their favorite restaurant fries. After some experimenting, this version became so popular that my teenagers now request them several times a week, even choosing them over delivery options.

Ingredients

• Russet potatoes: Their high starch content creates that perfect fluffy interior while the skin crisps beautifully. Choose potatoes of similar size for even cooking.
• Olive oil: Just enough to help the seasonings stick and promote browning without making them greasy. Use extra virgin for better flavor.
• Garlic powder: Adds savory depth throughout the wedges. Fresh garlic would burn in the air fryer.
• Onion powder: Provides subtle sweetness and complexity without chunks of onion.
• Smoked paprika: The secret ingredient that gives these wedges their distinctive smoky flavor and gorgeous color.
• Salt: Essential for bringing out the potato flavor. I prefer kosher salt for better distribution.
• Black pepper: Fresh ground gives noticeably better flavor than pre-ground.
• Dried oregano: Adds an herbal note that complements the smoky paprika perfectly.
• Cayenne pepper: Optional but adds a gentle heat that builds with each bite.

Step-by-Step Instructions

Cut the Potatoes:

Slice each potato in half lengthwise, then cut each half into 3-4 even wedges, aiming for about 8 wedges per potato. Consistency in size is crucial for even cooking. I find that cutting the potatoes with the skin side down provides the most stability and safety.

Soak the Wedges:

Submerge the cut potatoes in cold water for 20-30 minutes. This removes excess starch and is the secret to ultra-crispy exteriors. I discovered this technique makes a dramatic difference after testing batches with and without soaking.

Dry Thoroughly:

Pat each wedge completely dry with paper towels or a clean kitchen cloth. Any remaining moisture will create steam in the air fryer, preventing proper crisping. Take your time with this step.

Season Generously:

Toss the wedges in a large bowl with olive oil and all seasonings until evenly coated. Use your hands to ensure each wedge is completely covered in the spice mixture for consistent flavor.

Arrange in Air Fryer:

Place wedges in a single layer with space between each piece. Crowding the basket traps steam and results in soggy wedges. Working in batches produces much better results than trying to cook everything at once.

Cook to Golden Perfection:

Air fry at 400°F for 15-20 minutes, shaking the basket halfway through. Look for a deep golden brown color with visibly crisp edges. The exact time depends on your specific air fryer model.

The smoked paprika in this recipe is my absolute favorite ingredient. I discovered it years ago at a Spanish market and now keep it in my pantry specifically for these wedges. The depth it adds transforms ordinary potatoes into something that genuinely rivals restaurant quality, creating that distinctive reddish-golden hue that makes everyone reach for seconds.

Storage and Reheating

These potato wedges are best enjoyed immediately after cooking when they're at peak crispiness. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Never store them while still warm as condensation will make them soggy.

To reheat, the air fryer is your best friend. Preheat to 375°F and cook the refrigerated wedges for 3-5 minutes until they're heated through and the crispiness returns. Microwaving will leave them soft and disappointing, while traditional oven reheating takes too long and dries them out.

Creative Flavor Variations

While the standard seasoning blend is fantastic, these wedges provide an excellent canvas for experimentation. My family loves our Taco Tuesday version with cumin, chili powder, and coriander. For an Italian twist, I use dried basil, oregano, and top with pecorino cheese during the last two minutes of cooking. Create a Greek-inspired batch by using lemon zest, oregano, and serving with tzatziki for dipping.

For heat lovers, try adding a dash of cayenne during cooking, then sprinkling with tajin seasoning right after cooking for a spicy, tangy kick that pairs perfectly with creamy dips.

Perfect Pairings

These crispy wedges elevate nearly any meal from ordinary to restaurant quality. They complement burgers and sandwiches beautifully, but don't overlook less obvious pairings. They make an outstanding side for grilled fish, adding textural contrast, or alongside a simple rotisserie chicken for an easy weeknight dinner.

For dipping, look beyond ketchup. My homemade garlic aioli made with 3 parts mayonnaise, 1 part fresh lemon juice, and minced garlic has become our family favorite. A sriracha mayo or honey mustard sauce also transforms these wedges into an addictive appetizer for gatherings.

Frequently Asked Questions

→ How do you make potato wedges crispy in an air fryer?

To make wedges crispy, soak the cut potatoes in cold water to remove excess starch, pat them dry thoroughly, and toss in olive oil before air frying at 400°F. Shaking the basket halfway through ensures even crispiness.

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used for a similarly crispy and flavorful result. Adjust cooking time slightly as sweet potatoes may cook faster.

→ What seasonings work best for these wedges?

Classic seasonings include smoked paprika, garlic powder, onion powder, salt, and pepper. You can also add dried oregano, cayenne, or chili flakes for extra spice.

→ Can I make these wedges ahead of time?

Yes, you can cut and season the wedges ahead of time but air fry them fresh before serving to maintain their crisp texture. Reheating in the air fryer at 375°F for 5 minutes is a good option for leftovers.

→ What dipping sauces go well with these wedges?

These wedges pair well with ranch dressing, ketchup, aioli, or even a spicy chili sauce. Feel free to choose your favorite dip!