Air Fryer Potato Wedges

Quick, easy Crispy Potato Wedges are prepped and in the air fryer in 5 minutes, making them the perfect busy weeknight side or easy appetizer for game day or movie night.

Course Appetizer, side

Cuisine American

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Prep Time 5

Cook Time 20

Servings servings

Calories 174kcal

Author Beth Pierce

Ingredients

2 medium to large Russet Potatoes or Yukon Gold potatoes
2 tablespoons vegetable oil or olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground paprika
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 teaspoons chopped fresh parsley, thyme, or rosemary
¼ cup freshly grated Parmesan cheese

Instructions

Cut your potatoes into wedges and pat them dry with paper towels. The number of wedges you cut depends on the potato's size.
In a large mixing bowl, combine the potato wedges, oil, onion powder, garlic powder, paprika, salt, and black pepper. Toss to coat.
Preheat the air fryer to 400 degrees. Arrange wedges in a single layer in the basket of the air fryer. Cook for 15-20 minutes, shaking the basket every 5 minutes. Cook in batches if needed.
Sprinkle with parsley and freshly grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To restore their crunchy texture, reheat in the air fryer at 375 degrees for 2-3 minutes. Or, in the oven at 375 degrees on a baking sheet until warm. Cover the potato wedges with aluminum foil, then remove the foil for the last couple of minutes to crisp them up.
To freeze baked potato wedges, cool them completely, store them in a freezer bag, remove as much air as possible, and freeze them for up to 3 months. Reheat from frozen in the air fryer at 375 degrees until warm or in the oven at 375 degrees on a baking sheet until warm. Cover the potato wedges with aluminum foil, then remove the foil for the last couple of minutes to crisp them up.

Nutrition