Air Fryer Herb Potato Wedges

Okay, confession time: I once tried to impress a date by making fancy roasted potatoes and ended up with a soggy, apologetic pile. That night taught me a crucial lesson — texture matters. Enter these air fryer herb potato wedges: crunchy, golden edges with fluffy, steamy centers and an herb punch that makes your kitchen smell like a country garden. I love how they sizzle in the basket and how rosemary and garlic ride that crispiness like tiny flavor surfboards. They take the mystery out of “crispy” without asking for eight pots or a PhD in roasting. Trust me, these will become your new go-to side (and midnight snack).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe delivers crunchy, golden edges and a pillowy interior every time — no soggy surprises. It’s fast, forgiving, and uses simple pantry ingredients like potatoes, olive oil, and dried or fresh herbs. It’s so easy even your oven can’t mess it up, and the aroma of garlic and rosemary will make your whole house stop scrolling and come to the kitchen.

Ingredients

For the Main Dish:

• 2.5 lbs russet or Yukon Gold potatoes (about 4 medium), scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt (plus extra to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp garlic powder
• 1 tbsp fresh chopped rosemary or 1 tsp dried
• 1 tbsp fresh chopped parsley (optional, for brightness)
• 1 tsp onion powder (optional)
• Cooking spray or a light brush of oil for the air fryer basket

For the Sauce / Garnish (if applicable):

• 1/2 cup mayo + 1 clove garlic, minced, squeeze of lemon (easy garlic aioli)
• OR 1/2 cup plain Greek yogurt + 2 tbsp chopped chives for a lighter dip
• Optional: extra chopped parsley and a lemon wedge for serving

How I Make It

Step 1:

I cut each potato into wedges by halving lengthwise, then cutting each half into 3–4 wedges depending on potato size. I like wedges that show a starchy, white interior and a clean skin edge — they crisp up beautifully. Toss the wedges in a large bowl with 2 tbsp olive oil so each piece gets a shiny coating.

Step 2:

In a small bowl, I mix 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp smoked paprika, 1 tsp garlic powder, and the rosemary. I sprinkle the spice mix over the potatoes and toss with my hands or tongs until everything looks evenly speckled. Tip: if you have fresh garlic, mince half a clove into the oil for a punchier aroma.

Step 3:

Preheat the air fryer to 400°F for about 3 minutes — I set the basket in and let it heat while I give the wedges a last shake. Lightly spray the basket or brush with oil so nothing sticks. Arrange the wedges in a single layer with the cut side down when possible; leave a little breathing room so air circulates and they crisp up. I cook in batches if needed.

Step 4:

Air fry at 400°F for 18–22 minutes, tossing or flipping once at the halfway mark (around 9–11 minutes). Listen for a satisfying little sizzle and watch for deep golden edges — that’s when I know they’ve developed a crunchy crust and a tender center. If you like them extra-crisp, give them another 2–3 minutes, but watch closely so they don’t burn.

Step 5:

I transfer the wedges to a plate, sprinkle with fresh chopped parsley and a pinch of flaky salt, and serve with garlic aioli or Greek yogurt dip. The wedges steam a bit as they rest and that inner flesh goes pillowy soft. Serve hot and enjoy that contrast of crunchy exterior and warm, tender inside.

Pro Tips

• Use starchy potatoes like russet for extra-fluffy insides; Yukon Gold gives a creamier texture.
• Cut wedges to similar sizes so they cook evenly — I aim for 3/4–1 inch thickness.
• Don’t crowd the basket. Crisping needs airflow; cook in batches if a full basket looks tight.
• For extra crunch, soak potato wedges in cold water for 20 minutes, pat dry thoroughly, then proceed — this removes surface starch and helps browning.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time, so preheat the air fryer to 400°F.
• Overmixing: Toss the wedges gently. Rubbing them too aggressively can tear skins and make coatings fall off, leading to uneven crisping.
• Guessing cook time: Always use visual cues or a timer, not just vibes. Look for golden edges and a tender center when pierced with a fork.
• Overcrowding pans: Give your food some breathing room to crisp properly — overcrowding creates steam, not crunch.

Alternatives & Substitutions

• Swap olive oil for avocado oil (higher smoke point) — flavor stays neutral, crisp improves slightly.
• Use sweet potatoes for a sweeter, denser wedge — expect shorter crisping time and watch for faster browning.
• Make the dip dairy-free by using vegan mayo or a coconut yogurt base (tastes different but still creamy).
• Gluten-free? These are naturally gluten-free — just check your seasoning blends for hidden wheat.

Variations & Tips

• Spicy version: add 1/2 tsp cayenne or swap smoked paprika for chipotle powder.
• Parmesan-herb: toss hot wedges with 1/4 cup grated Parmesan and a squeeze of lemon for a cheesy finish.
• Lemon-garlic: add zest of one lemon and a minced garlic clove to the oil before tossing.
• Kid-friendly: use mild paprika and serve with ketchup or yogurt dip for the little ones.
• Loaded wedge twist: top with shredded cheddar, green onions, and a dollop of sour cream for a fun appetizer.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Par-cook the wedges in the air fryer for 12 minutes, cool, and store in an airtight container up to 24 hours. Reheat at 400°F for 6–8 minutes to re-crisp.

Can I double the recipe?

Sure thing. Don’t pile them in the basket — cook in two batches for the same crisp result.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping to keep it from tasting greasy.

How do I know it’s done?

Look for deep golden-brown edges, a firm crunch when you bite the exterior, and a tender, fluffy center when you pierce with a fork.

What if I don’t have ingredient X?

No rosemary? Use thyme or oregano. No garlic powder? Add a fresh minced clove or a pinch of garlic salt.

How I Like to Serve It

I serve these wedges with a brisk green salad and grilled chicken for a weeknight dinner, or pile them on a platter with loaded toppings for game day. They shine at summer BBQs because they travel well and play nice with burgers and coleslaw. For cozy nights, I pair them with a cold beer and a tangy garlic aioli. They also make a killer side for roast fish — the herbiness balances rich, flaky fillets.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in the air fryer at 400°F for 5–8 minutes to revive crispness.
• As a reminder, if you serve with meat, cook meats to safe temps (chicken to 165°F).

Final Thoughts

Closing: Now go impress someone — or just yourself — with these crunchy, herb-scented wedges. They make everything feel a little more celebratory and a lot more delicious.