Air Fryer
Air Fryer Crispy Potato Wedges
Fluffy centers, aggressively crisp edges, and a seasoning trick that makes them taste like the good restaurant kind.
Directions
Cut and soak
Cut potatoes lengthwise into even wedges. Soak in cold water for 10 minutes, then drain and dry extremely well.
Coat
Toss with oil. Sprinkle cornstarch and seasonings over top and toss until no dry patches remain.
Preheat
Preheat air fryer to 390°F for 3 minutes.
Cook
Air fry in a mostly single layer for 18 to 22 minutes, shaking every 6 minutes. Work in batches if needed.
Season again
Taste while hot and add another pinch of salt. Finish with parsley.
Why this works
Swaps & notes
Easy swaps
- Yukon Gold potatoes make creamier, slightly less crisp wedges.
- Use Cajun seasoning, ranch powder, or lemon pepper.
- For oven baking, roast at 450°F for 35 to 45 minutes, flipping once.
Cook notes
- Dry potatoes completely after soaking.
- Do not overcrowd; two crisp batches beat one soft batch.
Storage
Refrigerate up to 4 days. Reheat at 390°F for 5 to 7 minutes.
Questions
Do I have to soak the potatoes?
No, but soaking improves the contrast between crisp exterior and fluffy center.
Why are my wedges sticking?
The basket may need a light oil spray, or the wedges may have been turned before the crust set.
Can I peel them?
Yes, though the skin adds texture and helps wedges hold their shape.