Chunky, thick and impossibly crispy, these air fried potato wedges are golden and crispy on the outside, and melt-in-your-mouth soft on the inside. Big on flavor with a short ingredient list, these air fryer potato wedges make the perfect side dish, or a tasty Game day appetizer. Totally gluten-free, dairy-free and vegan too.
We Love Potatoes
Potatoes are so versatile, and there are literally so many ways to cook this humble spud that we literally eat potatoes a few times a week.
Let’s just say my husband Juan is a huge potato lover, and over the years I’ve become a raving fan too.
Amazingly Crispy Air Fryer Potato Wedges
While cooking potatoes may sound like a walk in the park, I’ve realized that not all potato wedges come out the same.
Here’s the secret to creating a crispy potato wedge that’s cooked through and soft inside: you need to boil the potatoes in generously salted water for a few minutes before cooking them.
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However, instead of deep frying these potatoes, we’ll be using the air fryer instead, for a healthy option using less oil.
May I present…. easy air fryer potato wedges EVERYONE will love!
Why This Recipe Works:
- Simple Ingredients: All you need for this homemade potato wedges recipe is literally potatoes, oil, and the condiments of your choice.
- Super Easy to Make: Once partially-cooked in the salted water, the potatoes are tossed with condiments and olive oil before being cooked in the air fryer. Leave them to cook, and they eventually come out beautifully golden and crispy.
- Perfect Crispy Texture: Trust me when I say these homemade air fryer potato wedges are so crispy on the outside that you can hear the crunch when you bite into them. And inside they’re amazingly soft. Sooo good!
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that these crispy air fried potatoes wedges are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten or lactose intolerances, can enjoy them without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this air fried potato wedges recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Recipe Notes/Substitutions:
- Potatoes: In this recipe, I used red potatoes, but feel free to use whichever potatoes you have on hand. I like my potato wedges chunky and thick, uneven and unique, so don’t worry about cutting them evenly.
- Condiments: I love big, bold flavors, and since potatoes on their own don’t exactly have much taste on their own, I’ve used salt, ground paprika, garlic powder, as well as ground coriander to make these air fried potato wedges really shine! Feel free to add your favorite spices and condiments (such as ground turmeric, curry powder, dried parsley flakes, or red pepper flakes if you wish).
- Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (such as corn oil, sunflower oil, coconut oil, avocado oil, etc.).
How to Cook Potato Wedges in the Air Fryer (Step by Step):
1. Peel and Cut Potatoes
Peel the potatoes, wash them and then cut the potatoes into thick wedges (it doesn’t matter if the wedges are uneven).
2. Boil Potatoes
Bring a large pot of generously salted water to a boil.
Add potato wedges to the boiling water, and cook for 5 to 7 minutes after boiling, then drain the water and transfer the potatoes to a large mixing bowl.
3. Preheat Air Fryer
While the potatoes are boiling, preheat the air fryer to 360F (180C).
4. Toss Boiled Potatoes with Spices and Oil
Add all the spices and olive oil to the large bowl and mix well until the potatoes wedges are evenly coated with the spices and oil.
5. Place Wedges in Air Fryer Basket
Transfer the seasoned potato wedges to the air fryer basket in a single layer.
6. Cook Until Golden and Crispy
Cook wedges at 360F for 15 minutes, shaking the basket halfway through so they get cooked on all sides.
Once done, the air-fried potato wedges will be golden and crispy on the outside, yet tender and soft inside.
7. Serve and Enjoy
Transfer the cooked air fryer wedges to a plate, garnish with fresh parsley (or other fresh herbs) and dairy-free parmesan cheese if you like, and serve these with your favorite dipping sauce (ketchup, sriracha, garlic aioli, mayonnaise, sour cream or mustard etc).
Dish by Dish Tips/Tricks:
- Types of Potatoes to Use: Frankly, you can use any type of potatoes you have. I used red potatoes, but go ahead and use white potatoes, russet potatoes or yukon gold potatoes too!
- Do NOT Overcrowd: For best results and maximum crispiness, make sure to to place the potato wedges in a single layer and not overly crowded, so that there is room for the hot air to circulate (which is key to getting crispy edges).
- Cook in Batches if Necessary: Depending on the size of your air fryer, you may need to cook the wedges in more or less batches.
- Use Your Favorite Condiments: Feel free to swap out the spices and condiments in the recipe with those you prefer. These potato wedges are highly versatile – you can eat these crispy potato wedges with just a shake of salt and ground black pepper, or you can add your favorite condiments to spice them up (such as ground turmeric, curry powder, dried parsley flakes, red pepper flakes, Italian seasoning, onion powder, chili powder)!
Recipe FAQs:
If you have any leftover potato wedges (I highly doubt you will!), place them in an airtight container and store them for up to 3 days in the refrigerator. Before eating, simply reheat them in the air fryer at 360F for 5 minutes until crispy again.
I like peeling my potatoes when making wedges, but you can also leave the skins on if you prefer a more rustic look.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Crispy Air Fried Potato Wedges (Gluten-Free, Vegan)
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Chunky, thick and impossibly crispy, these air fried potato wedges are golden and crispy on the outside, and melt-in-your-mouth soft on the inside. Big on flavor with a short ingredient list, these air fryer potato wedges make the perfect holiday side dish, or a tasty Game day appetizer. Totally gluten-free, dairy-free and vegan too.
Ingredients
- 5 to 6 small potatoes (or 3 to 4 large potatoes)
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 3 tablespoons olive oil
Instructions
- Peel and Cut Potatoes: Peel the potatoes, wash and cut into thick wedges (it doesn’t matter if they are uneven).
- Boil Potatoes: Bring a large pot of generously salted water to a boil. Add potato wedges to the boiling water, and cook for 5 to 7 minutes after boiling, then drain the water and transfer the potatoes to a bowl.
- Preheat Air Fryer: While the potatoes are boiling, preheat the air fryer to 360F (180C).
- Toss Boiled Potatoes with Spices and Oil: Add all the spices and olive oil to the bowl and mix well until the potatoes wedges are evenly coated with the spices and oil.
- Transfer Potato Wedges to Air Fryer Basket: Transfer the potato wedges to the air fryer basket in a single layer.
- Air Fry Wedges Until Golden and Crispy: Cook wedges at 360F for 15 minutes, shaking the basket halfway through so they get cooked on all sides. Once done air fried potato wedges will be golden and crispy on the outside, yet tender and soft inside.
- Serve and Enjoy: Transfer the cooked potatoes wedges to a plate and serve with the sauce.
Notes
Potatoes: In this recipe, I used red potatoes, but feel free to use whichever potatoes you have on hand. I like my potato wedges chunky and thick, uneven and unique, so you don’t have to worry about them being evenly cut.
Condiments: I love big, bold flavors, and since potatoes on their own don’t exactly have much taste on their own, I’ve used salt, ground paprika, garlic powder, as well as ground coriander to make these air fried potato wedges really shine! Feel free to add your favorite spices and condiments (such as ground turmeric, curry powder, dried parsley flakes, or red pepper flakes if you wish).
Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil if you prefer (such as corn oil, sunflower oil, coconut oil, avocado oil, etc.).
Do NOT Overcrowd: For best results, make sure to to place the potato wedges in a single layer and not overly crowded, so that there is room for the hot air to circulate (which is key to getting crispy edges). Depending on the size of your air fryer, you may need to cook the wedges in more or less batches.
Storing: If you have any leftover potato wedges (I highly doubt you will!), place them in an airtight container and store them for up to 3 days in the refrigerator. Before eating, simply reheat them in the air fryer at 360F for 5 minutes until crispy again.
- Prep Time: 5 mins
- Cook Time: 22 mins
- Category: Side Dish
- Method: Air Fryer
- Cuisine: Western
Keywords: air fried potato wedges
Good morning!
Thank Felicia for this great tip to boil the potatoes in salty water first to allow the potatoes to be slightly salty so that we do not need to sprinkle any more salt onto the air-fried wedges as was traditionally done on French fries.
The photo in your post looks so deliciously mouth-watering and certainly enticed me to do a batch for myself!
Love you lots!
Mum
★★★★★
Hi mummy!! Hope you enjoyed these potato wedges 🙂
Where did you get your tip from to pre – boil the potatoes? You have an interesting recipe….. Very similar to one I have seen elsewhere
Hello! Thanks for dropping by! This recipe is from Rock Recipes – as mentioned in the recipe under the title of Unfried Crispy Potato Wedges is “Adapted from Rock Recipes” do u see it? They have amazing recipes and this was a wonderful trick to learn!
¡Qué buena idea!!! Y,… con lo que me gustan las papas!!!!
Probatelas en esa manera! Te va a encantar!!! Buen finde!! Besos!
I bake my French fries, have done for many years (I saw the recipe online somewhere, as being healthier, with less fat & calories than fries). I don’t boil mine first & mine come out delicious & crispy. My husband is from Idaho, so we prefer “fry sauce” to ketchup. I had to learn to make it, you can’t buy it here in Canada.
What is fry sauce?
Hey for humble little potatoes they sure look crispy and mouthwatering Felicia! I know what you mean though: sometimes the pantry can be empty when you’re inspired, or completely full and yet you have no inspiration for anything.
I think I may have a few leftover potatoes in my pantry though that would be perfect for this. 🙂
Jess, you HAVE TO TRY this method of making potato wedges! They are sooo good! I was a bit doubtful at first but then I tried it and I’m never ever going to fry potatoes again! ever!
Felicia, thank you so much for the tip! I’ve never boiled the potatoes before throwing them in the oven. Tim LOVE his fried potatoes (which he’s allowed to get only once a month..yup he actually listens haha) so I’m going to try this healthier alternative tonight and see what he thinks!
Hello min!!
Yeah, this was a tip I never knew before either! And depending on how crispy you like your wedges, you can leave them in the oven longer (so they get a nicer, more golden, “fried” look and texture!)
Let me know how he likes it! don’t tell Tim they weren’t fried! See how he reacts to it!! and then let me know!! Have a good week dear!!
Good and healthier way to eat potatoes chip. Thanks for sharing this tip. Love you darling!
Love u too mummy! Try this method next time – you’ll love the crunchiness of the wedges and how healthy it is!