Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
potato wedges served with ketchup
Print Recipe Pin Recipe
No ratings yet

Air Fryer Potato Wedges

Perfectly seasoned potato wedges with the most satisfyingly crispy edges and a tender creamy center.
Prep Time10 mins
Cook Time20 mins
Soaking Time15 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 123kcal



  • 2 medium Russet potatoes scrubbed clean (I didn’t peel mine)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon parmesan cheese optional
  • 1 tablespoon finely chopped fresh parsley optional


  • Preheat the Air Fryer to 400 F. Cut each potato into half lengthwise and then cut each half into 4 wedges lengthwise. Soak the potato wedges in ice-cold water for 15 minutes.
  • Drain out all of the water and place the potato wedges on a kitchen towel. Wipe them dry and then put in a medium-sized mixing bowl.
  • Add oil and toss the wedges so the potatoes are coated evenly. Add garlic powder, onion powder, salt, and pepper. Toss the potatoes so they get evenly coated with all of the seasonings.
  • Place the wedges in a single layer inside the Air Fryer basket. Cook at 380 F for 20 minutes, turning the wedges halfway through.
  • Garnish with parmesan cheese and parsley. Enjoy with your favorite dipping sauce.



Calories: 123kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 463mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry