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close up of air fried potato wedges
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5 from 3 votes

Air Fried Potato Wedges

These air fried potato wedges are fresh, crispy, and a little bit spicy. Served with a homemade garlic aioli that certainly packs a punch! Oven instructions included as well.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 4

Equipment

  • Air Fryer

Ingredients

Spice Mix

  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon Italian seasoning
  • ½ teaspoon fine sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper

Potato Wedges

  • 4 medium-sized russet potatoes, or 6 smaller ones
  • 2 tablespoon avocado oil
  • spice mix
  • flakey sea salt and fresh parsley to garnish

Garlic Aioli

  • ½ cup mayonnaise
  • 2 cloves fresh garlic, minced
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • juice of ¼ lemon

Instructions

Air Fried Potato Wedges

  • Thoroughly wash the potatoes. Do not peel. Chop them into wedges by cutting in half lengthwise. Cut the half in half lengthwise again, and once more. This will result in 8 wedges per potato. If your potatoes are particularly large, you may have to cut once more. Repeat for all potatoes.
  • Place the potato wedges in a large bowl filled with cold water and ice. Let them sit there for 10 minutes. This will help remove some of the starch and make them extra crispy. 
  • While the potatoes are soaking, preheat your air fryer (or oven) to 400°F. Also mix together the spices in a small bowl.
  • Once the potatoes have soaked for 10 minutes, drain and thoroughly dry them with paper towel. Place the wedges in a large bowl. Pour the avocado oil and spice mix over the wedges. Toss with tongs or your hands to ensure all wedges are evenly coated with the oil and spice mix. 
  • Carefully place the potato wedges in the preheated air fryer, lining them up to create 1 layer. You don't want any wedges on top of each other for optimal crispiness. This may mean you have to do 2-3 batches of air frying. Close the air fryer and set your timer for 15 minutes. Check on the wedges around 12 minutes to ensure they aren't getting too crisp.
  • Once done to your liking, remove the potato wedges to a plate and add any remaining wedges to the air fryer to cook for another 15 minutes. While waiting, jump to the Garlic Aioli instructions to prepare the dipping sauce.
  • Once they're golden and crispy, place on a serving dish, and sprinkle with flakey sea salt and fresh parsley to garnish. Add a squeeze of fresh lemon if you wish. Enjoy your crispy air fried potato wedges dipped in garlic aioli!

Oven Baked Potato Wedges

  • If you don't own an air fryer, you can still totally make these crispy potato wedges. Preheat your oven to 400°F while the potatoes are in the ice bath. Follow the same instructions to coat them with the oil and spice mix, then place the potato wedges on a parchment-lined baking sheet. Bake the wedges for 30-33 minutes, flipping halfway. Since you can likely fit more potato wedges in the oven, you will only have to bake 1 batch.
  • Once they're golden and crispy, place on a serving dish, and sprinkle with flakey sea salt and fresh parsley to garnish. Add a squeeze of fresh lemon if you wish. Enjoy your crispy potato wedges dipped in garlic aioli!

Garlic Aioli

  • To make the garlic aioli, combine all ingredients together in a small bowl or ramekin. Be careful not to get any seeds from the lemon (juice) in the sauce. Set aside in the fridge until ready to serve.