Potato Wedges in the Air Fryer
Homemade wedges are often soft and pale in the oven, or burnt at the tips and raw in the middle. In the air fryer the skin turns crisp and spiced while the inside stays fluffy, and they are ready in about 22 minutes. You do not need to boil them first, although a short soak or par-boil makes them even crunchier.
- Temperature
- 200°C
- Total time
- 32min
- Prep
- 10min
- Servings
- 4
- Per serving
- 200kcal
Why the air fryer works for potato wedges
Air fryer potato wedges solve the problem of the oven tray: the underside sits in oil and steam, so it never fully crisps. In the basket, hot air moves under and around each wedge, so the skin dries and turns crunchy on every side. You need about a tablespoon and a half of oil for a whole family batch instead of a tray swimming in it.
Potato wedges in air fryer machines are also quick. A fresh batch takes about 22 minutes, and you can start them while you cook something else. Leave the skin on for extra texture and flavour, and cut all the wedges to the same thickness so they finish together. If you cook for more than two people, make two batches rather than packing the basket, since crowded wedges steam.
How to make potato wedges in the air fryer
Tap a time to start a timer.
- Cut the wedges Scrub the potatoes and leave the skin on. Cut each potato in half lengthways, then each half into 3–4 wedges of the same thickness, about 2 cm at the widest edge.
- Dry and coat Soak the wedges in cold water for if you have time, then dry them completely with a clean tea towel. Toss with the cornflour, then the oil, paprika, garlic granules, salt and pepper.
- Preheat Heat the air fryer to 200 °C for so the wedges start crisping straight away.
- Cook Add the wedges in a single layer, with a little space between them. Cook for , shaking the basket after and again after .
- Check and serve The wedges are ready when they are deep golden and a knife slides into the thickest part without resistance. Serve straight away.
Cooking times and temperatures
| Potato Wedges | Temperature | Time |
|---|---|---|
| Fresh potato wedgesShake twice | 200 °C | 20–25 min |
| Par-boiled wedgesBoil 5 min first | 200 °C | 12–15 min |
| Sweet potato wedges | 190 °C | 18–22 min |
| Thin wedges, 1 cm | 200 °C | 15–18 min |
| Frozen potato wedgesNo extra oil | 190 °C | 14–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Frozen food in an air fryer
Tips
- Dry them thoroughly. Surface water is the main reason wedges stay pale. Pat them dry after soaking and before oiling.
- Use a floury potato. Maris Piper or King Edward gives a fluffy centre. Salad potatoes stay dense and heavy.
- Shake, do not stir. Shake the basket twice during cooking to move the wedges around without breaking the crust.
Serving
Serve the wedges with soured cream and chives, sweet chilli sauce or garlic mayonnaise. They suit chicken wings, a hamburger or a plate of nachos for a relaxed family meal. If you want to compare potato dishes, try new potatoes in the air fryer for a more refined side or sweet potatoes for the sweeter route, as sweet potato wedges are among the most searched variations.
Storing and reheating
Leftover wedges keep for 2 days in the fridge in a covered container. Reheat them in the air fryer at 180 °C for 5–6 minutes until crisp and steaming hot all the way through (75 °C in the centre). The microwave makes them soft, so the air fryer is better.
Variations
- Parmesan wedges: Sprinkle 2 tbsp grated parmesan over the wedges for the last 3 minutes (not vegan).
- Cajun wedges: Replace the paprika with 1 tsp Cajun seasoning for extra heat.
- Rosemary and garlic: Toss with chopped rosemary and 2 crushed garlic cloves in the last 5 minutes of cooking.
Troubleshooting
- The wedges are soft and pale
- Too many were in the basket or they were wet. Cook in a single layer (two batches if needed), dry them well and add the cornflour, which absorbs surface moisture.
- The edges are dark but the middle is hard
- The wedges were too thick. Cut them to 2 cm or par-boil for 5 minutes first, then cook at 190 °C for 15 minutes.
- The seasoning falls off in the basket
- Season with oil first, so the spices stick, and shake the basket gently rather than turning each wedge by hand.
Frequently asked questions
How long do potato wedges take in an air fryer?
Fresh wedges take 20–25 minutes at 200 °C, shaken twice. Par-boiled wedges are done in 12–15 minutes.
Do you need to boil potato wedges before air frying?
No. Raw wedges cook well in the basket. A 5-minute par-boil gives a fluffier middle and a crunchier shell, but it is optional.
How do you cook sweet potato wedges in the air fryer?
Cut them to 2 cm, coat in oil and cook at 190 °C for 18–22 minutes, shaking halfway. They brown faster than white potatoes, so watch them near the end.
How do you cook frozen potato wedges in the air fryer?
Cook them straight from frozen at 190 °C for 14–18 minutes, shaking twice. Do not add extra oil, because they are already coated.
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