What potatoes are best for wedge fries?

Russet potatoes are commonly used for french fries and potato wedges. They're starchy with a thick brown skin and white flesh. The skin is the perfect texture for making crispy wedge fries, and the flesh creates a soft and pillowy centre.

How do you cut potatoes into wedges?

The key to wedges is cutting the potatoes lengthwise and cutting them into thick slices. Wedges should be long like french fries, but much thicker. To achieve this shape, cut each potato in half (lengthwise) and then quarter each half (lengthwise). You should get 8 wedges out of each potato.

Why soak potatoes in water before air frying?

Soaking the potato wedges in cold water before air frying releases the potato starches and helps achieve a crispy texture. I've skipped this step in the past and the wedges just didn't turn out as crispy.

Why are my potato wedges soggy?

In addition to soaking the potatoes in cold water, you'll also want to make sure you pat them dry after they've been drained of water. Too much moisture in your potatoes will result in soggy wedge fries. Keeping the skins on also helps create an extra crispy texture.

How long do you air fry potato wedges?

For this recipe, 3 medium-sized russet potatoes resulted in 24 wedge fries. I air fried them all at once in a small air fryer basket. Since they were overlapping, they took close to 25 minutes to get fork tender and crispy. If you air fry the potato wedges in a single layer, they will take about 18-20 minutes to fully cook, but this will require air frying them in batches or using a larger capacity air fryer.

Air Fryer Potato Wedges

Name: Air Fryer Potato Wedges
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 pounds russet potatoes (about 3 medium); 4 cups cold water; 1 1/2 tablespoons extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt

Description

Air Fryer Potato Wedges are golden brown and crispy on the outside, and fork tender and fluffy in the middle. They’re lightly seasoned with dried herbs, garlic and lemon juice, and air fry in less time than oven wedge fries!

Ingredients

1 1/2 pounds russet potatoes (about 3 medium)
4 cups cold water
1 1/2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

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Instructions

Scrub the potatoes clean and cut them lengthwise into 8 wedges per potato.
Place the wedges in a large bowl with the cold water and let soak for 30 minutes.
Drain the potatoes and use a clean, lint-free tea towel to pat them dry.
Dry the bowl the potatoes were in and place the potato wedges back in it.
Add the oil, lemon juice, oregano, basil, garlic powder and salt, and toss to combine until the wedges are well coated.
Place the wedges in the air fryer basket and air fry on 400F for 20-25 minutes, or until browned, crispy and fork tender. (Shake the basket a few times to ensure even air frying).

Notes

Cut the potatoes in roughly the same size wedges for even air frying.
I keep the skins on the potatoes for extra crispiness, but you can peel them if you prefer.
You can cut back on the oil in this recipe, but the potatoes will be a little less crispy.
If you have a smaller air fryer, the potato wedges will overlap and will take up to 25 minutes to cook. If you spread out the potatoes in a larger capacity air fryer, they will be ready in 18-20 minutes.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.