Crispy, easy air fryer potato wedges made with Yukon Golds—golden brown, full of flavor, and no deep frying needed. Perfect for fall dinners, game day, or loaded up with your favorite toppings.
Make sure to check out my Crispy Air-fryer Sweet Potato Wedges and these Grilled Potatoes in Foil, or drizzle these with my Instant Pot Vegan Nacho Cheese Sauce.
As a huge potato lover, I’ve been making homemade potato wedges in the oven for years — but once I tried them in the air fryer, I was hooked. Same crispy edges, less oil, and no heating up the whole kitchen.
As a busy mom, I’m all about recipes that work — ones that double as a quick side dish or become the base for something nourishing and satisfying (hello, chili cheese wedge bowl).
These wedges do both.
Whether you slice them thick or thin, go with Yukon Golds (yes, please) or Russets, the method doesn’t change. Just dry them well, season them up, and let the air fryer do its thing. That’s it.
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Why this recipe works
- Yukon Gold potatoes strike the perfect balance of crisp edges and creamy centers
- A quick cold water soak removes excess starch and boosts crispiness (optional, but worth it!)
- A simple spice blend + a little oil = crispy wedges everyone loves
- Great as a standalone side or base for chili cheese fries, nacho bowls, or weekend breakfast fries (tofu scramble, avocado, creamy chipotle sauce)
Ingredients
Here’s what you’ll need to make this crispy air fryer potato wedges recipe:
- Yukon Gold potatoes
- Avocado oil
- Spices: Garlic powder, onion powder, paprika, & sea salt
- Optional: black pepper, smoked paprika, & nutritional yeast
See the recipe card for quantities.
Substitutions
- Potatoes: Yukon Golds are my go-to for their creamy interior, but Russet potatoes crisp up even more (though slightly drier). You can also use red potatoes or sweet potatoes.
- Oil: I use avocado oil for its high smoke point, but grapeseed, canola, or refined olive oil all work well.
How to cut Potato Wedges
- For extra crispy wedges, soak them in cold water for 15–30 minutes, then pat dry with paper towels.
- Use a large potato and a sharp knife on a stable cutting board.
- Cut in half lengthwise, then into quarters, then eighths.
- Aim for even thickness so they crisp evenly.
How to make Air Fryer Potato Wedges
Find the complete recipe with measurements in the recipe card below.
Prepare potatoes & toss with seasonings
Cut the potatoes into wedges, aiming for 8 even pieces per potato. Soak in cold water (optional, but recommended). Pat potatoes dry with a clean kitchen towel and toss with oil + spices. Coat evenly.
Air fry the potatoes
Arrange potatoes in the air fryer basket single layer only. Air fry at 400°F for 12–15 minutes — shake halfway. Serve hot — season to taste, garnish if you like.
Make it your way
Spice it up
- Add chili powder, cayenne pepper, or chipotle powder for heat
- Keep it classic with garlic, onion powder, paprika, and sea salt
- Sprinkle on Italian seasoning, lemon pepper, Cajun spice, or your favorite all-purpose blend
- Sprinkle with fresh herbs like rosemary, thyme, or fresh parsley after cooking
Load it up
- Top with nacho cheese sauce or Vegan Cheese Sauce, Pickled Jalapeños and Carrots, and leftover 3 Bean Chili
- Crumble on tempeh bacon or tofu chorizo for a heartier plate
- Serve bowl-style with Instant Pot Pinto Beans Recipe, Mexican Red Rice, Cast-Iron Roasted Red Salsa, and sliced avocado
Dip it your way
- Dairy Free Chipotle Sauce — smoky, spicy, and bold
- Dairy Free Lime Crema or Cashew Sour Cream — cooling and classic
- Nacho Cheese Sauce or Vegan Mexican Queso-Inspired Salsa — chili cheese fry dreams
- Homemade Pico de Gallo, Fresh Guacamole Recipe, or this dippable Hearty Marinara Sauce
- BBQ sauce or ketchup with a twist — try smoked paprika or sriracha stirred in
In the kitchen tips
- Soaking: For extra crispiness, soak wedges in cold water for 15–30 minutes to pull out excess starch. Even 10 minutes helps. Just be sure to dry them well before seasoning.
- Parboil (optional): A quick 3–4 minute parboil can give fluffier centers, but isn’t necessary if you soak and dry thoroughly.
- Air fryer models vary: Some run hotter or circulate air more aggressively. Start checking around minute 10. Shake the basket halfway through for even browning.
- Don’t overcrowd: Cook in a single layer — if the wedges overlap, they’ll steam instead of crisp. You may need to cook in batches, depending on your basket size.
- Uniform size for an even cook: Thicker or longer wedges take 18–20 minutes. Smaller cuts may finish in 12–15. Consistent sizing is key.
Nourish based on how you feel
- Craving a reset? Keep it light with herbs and Lime Crema for freshness. the kind of recipe that feels like a treat, but one you’ll feel good about drinking.
- Need grounding? Load with Warm Chili and Cashew Sour Cream for comfort.
- Want energy? Add Healthy Refried Black Beans, avocado, and some hot sauce for sustained fuel.
Storage
- Refrigerator: Store leftover potato wedges in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the air fryer at 375°F for 3–5 minutes to bring back the crisp.
- Avoid microwaving if possible — it softens the wedges and makes them soggy.
FAQ
At 400°F, wedges usually cook in 12–15 minutes. Thicker or longer wedges may need up to 18–20 minutes. Start checking around minute 12 and shake the basket halfway through.
The biggest reasons are too much moisture (not drying well after soaking) and overcrowding the air fryer basket. Always dry your wedges thoroughly and cook in a single layer for the best texture and crisp.
Soaking in cold water for 15–30 minutes before air frying helps remove surface starch, which leads to better browning and crispier wedges. Just don't forget to pat dry with a clean kitchen towel afterwards. It’s optional, but recommended.
I can’t wait for you to try this crispy air fryer potato wedges recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Crispy Air Fryer Potato Wedges
Equipment
Ingredients
- 4 Yukon Gold potatoes, cut into 8 wedges each, Russets also work
- 1 tablespoon avocado oil, or other high-heat oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon sea salt, plus more to taste after cooking
- ¼ teaspoon black pepper or smoked paprika, optional
- Optional: Nutritional yeast, sprinkle after cooking for a savory boost
- Optional: Chopped parsley or green onion for garnish
Instructions
- Wash and Cut the Potatoes: Scrub potatoes clean and pat them dry. Slice each potato in half lengthwise, then cut each half into 4 wedges (for a total of 8 wedges per potato).
- Soak Potato Wedges (optional): Soak wedges in cold water for 15–30 minutes to remove excess starch. Drain and pat dry well with a clean kitchen towel.
- Toss Potato Wedges with Seasonings: In a large bowl, toss the potato wedges with oil. In a small bowl, mix all the seasonings together, then sprinkle over the potatoes and toss until evenly coated.
- Preheat & Air Fry: Preheat air fryer to 400°F (200°C). Add wedges in a single layer (cook in batches if needed). Air fry for 12-15 minutes, shaking the basket halfway through, until golden and crispy (see Notes).
- Finish and Serve: Taste and adjust salt if needed. Top with a sprinkle of nutritional yeast, chopped parsley and/or green onion. Serve hot with your favorite dipping sauce.
Notes
- Soak wedges in cold water for 10–30 minutes to boost crispiness. Dry well before cooking.
- Preheat air fryer 3–5 min at 400°F for better browning.
- Cut evenly: Uniform size = even cook time.
- Air fry in a single layer - don't overcrowd. Batch if needed.
- Check early: Start checking around 10 minutes. If they’re not golden and crisp yet, they may just need a little bit longer—check every 2–3 minutes until the edges are golden and easily pierced with a fork.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I think Yukon Golds make all the difference here. They get super crispy in the air fryer, with a soft, buttery texture inside. I serve these with vegan queso or chili, or just with a big salad for a weeknight dinner. So good!