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. Ready in about 15 minutes.
Make sure to check out my crispy air-fryer sweet potato wedges, or crispy air fryer tacos dorados (mashed potato tacos), and these grilled potatoes in foil.
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.
I’m all about recipes that work , the ones that double as an easy vegan side dish, or become the base for something like a chili cheese wedge bowl or sweet potato loaded fries the next day.
These wedges do both. Just try them with my spicy vegan cheese sauce or this easy vegan cheese sauce, pickled jalapeños and carrots, and leftover easy vegan chili.
Whether you slice them thick or thin, go with Yukon Golds (my favorite) or Russets, the method stays the same. 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)
These air fryer wedges pair perfectly with my homemade soy burgers or this easy vegan meatloaf.
Ingredients & Substitutions
Here’s what you’ll need to make this crispy air fryer potato wedges recipe:
- Yukon Gold potatoes: Yukons 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.
- Avocado oil: I use avocado oil for its high smoke point, but grapeseed, canola, or refined olive oil all work well.
- Spices: Garlic powder, onion powder, paprika, & sea salt
- Optional: black pepper, smoked paprika, & nutritional yeast
See the recipe card for quantities.
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.
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.
Make it your way
Spice it up
- Add chili powder, cayenne pepper, or chipotle powder for heat
- 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
- Crumble on tempeh bacon, tofu sausage crumbles, or tofu chorizo for a heartier plate
- Serve bowl-style with Instant Pot pinto beans recipe, Mexican red rice, this salsa tatemada recipe, and sliced avocado
Dip it your way
- Drizzle with dairy free lime crema
- BBQ sauce or ketchup with smoked paprika or sriracha stirred in
Tested 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 it 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
- 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.
- Load with vegan 3 bean chili and cashew sour cream for comfort.
- Add plant-based protein with healthy refried black beans and drizzle with this creamy jalapeno sauce recipe.
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.
Try Yukon Gold potato fries with homemade pico de gallo, my fresh guacamole recipe, or this dippable homemade marinara sauce recipe.
Crispy Air Fryer Potato Wedges FAQs
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.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
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Crispy Air Fryer Potato Wedges
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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!