Perfect air fryer potato wedges! These crispy potato wedges are quick and easy to cook in your air fryer and are finger-licking delicious with a fresh rosemary and garlic coating. Potato wedges are a healthier alternative to fries and your air fryer ensures that you don’t use any extra oil to cook them, while still giving you that delicious crispiness you crave.
Sometimes when you have a big bag of potatoes to use up, your first thought is mashed potatoes. Understandable. But let me remind you of how easy it is to make potato wedges!
You just have to chop your potatoes into 1/8ths and don’t even need to peel them. And if, like me, you have recently purchased an air fryer that you are obsessed with, then you’re really in luck. They can be ready so, so quickly.
But let’s face it, big fat baked potato wedges can be on the drier side when compared to their slim cut, deep fried counterpart, the classic french fry. Sometimes you just crave the crispy, salty, finger licking goodness.
I like to think that by seasoning your potato wedges the right way, you can have it both ways! The garlic rosemary coating on these wedges gives a big hit of crisp, umami, salty goodness – to balance out all the fluffy soft potato inside. Not dry, not bland, nothing to give away that “healthier alternative” status.
Potato Wedges in the Air Fryer : Why and How
Air fryer potato wedges are quick, easy, and super convenient. They don’t require heating your whole oven in the warmer weather. The air fryer pre heats and cooks your wedges super fast, so it feels a little more approachable to add these to your lunch or dinner.
However, you can’t make a huge batch at once. So that is the trade off.
If you only need to serve 2 or 3 people (maybe more if you have a super sized air fryer), then making potato wedges in the air fryer is the perfect solution.
If you need more, you’re probably better off oven baking (I do have a recipe for oven baked wedges and you can just swap out the seasonings if you prefer the sound of these better!)
I can’t see that you’d want to make these in batches and have them finished at different times, but that is of course an option if you need to feed a crowd and are committed to that air fryer.
Essential Tips for the best Air Fryer Potato Wedges
For optimal homemade potato wedges, there are a few things you should bear in mind:
- It is best to soak the wedges before you air fry them. This helps them to be fluffy in the middle and crisp on the outside. I soak for 20 minutes, but you can get away with a little less if you need to.
- I know the air fryer is a healthy cooking solution, but let’s not skimp too much on the olive oil. You want them reasonably well coated. The air fryer basket will let oil drain and it means that they aren’t just sitting in oil while they cook, which definitely helps keep them light.
- Adding seasonings is a must! In this recipe, we are using rosemary and garlic to coat our wedges with an amazing and addictive flavour.
How to Make Them : Step by Step
There is, as ever, a printable recipe card to follow but here I’ll give you the run down in photos…
While your wedges soak, you will mix up your garlic / rosemary / olive oil coating.
Once the wedges are soaked and patted dry, mix them into that bowl with all the tasty oil, ensuring they’re evenly coated.
Put them in your air fryer and 15 minutes later, you’ve got this:
Well, now you need a dip…
- Feel free to use ketchup. No need to get fancy.
- The dip pictured is a simple mayo + wholegrain mustard combo. I just mixed a spoonful of mustard into some quality mayonnaise and it took 5 seconds and worked a treat. If you have more time, try my homemade truffled mustard mayo.
- Sarah at Sustainable Cooks has a pretty great looking Sweet Potato Fries Dipping Sauce – despite the name I see no reason not to use it with these wedges!
- For a vegan potato wedge feast, Sarah also has a Vegan Sriracha Aioli.
- Simple sour cream or ranch dressing would also be a delicious, cooling addition to the dip party.
Air Fryer Potato Wedges with Rosemary & Garlic
- 2 medium potatoes, or 4 small
- 3 Tbsp olive oil
- 6 cloves of garlic, crushed
- 1 Tbsp fresh rosemary, finely chopped
- Salt and pepper to taste
- Slice potatoes into wedge shapes.
- Place the wedges in a large bowl and cover with boiling water. Allow to soak for up to 20 minutes. (You can go as low as 5 minutes if pushed for time.)
- Meanwhile, mix your crushed garlic, rosemary and olive oil in another large bowl.
- Once the wedges are finished soaking, drain and pat dry with a paper towel. Add them to the bowl with the oil, garlic and rosemary and mix to get them all nicely coated. Add salt to taste.
- Brush the inside of your air fryer basket with a thin coat of oil and pre-heat to 200C / 390F.
- Once the air fryer is ready, put the coated wedges into the basket. Try to minimize overlap, but a little bit is fine. Spoon out any bits of garlic and rosemary that remain in the bowl on the top.
- Cook for 15 minutes (give or take 5 minutes, depending on how crisp you want them and how large your wedges are), making sure to shake the basket and/or flip over the wedges at least once in the middle.