Air-Fryer Potato-Skin Wedges


When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another insane issue I had. It is actually the complete opposite, and they are so easy to make. I prefer them over making regular fries.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 servings


  • 4 medium russet potatoes

  • 1 cup water

  • 3 tablespoons canola oil

  • 1 teaspoon paprika

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon salt


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Place in a bowl and refrigerate until completely cool, about 30 minutes.

  2. Combine oil, paprika, black pepper, and salt in a mixing bowl. Cut cooled potatoes into quarters and toss into the mixture.

  3. Preheat an air fryer to 400 degrees F (200 degrees C).

  4. Add 1/2 the potato wedges to the air fryer basket, placing them skin-side down and being careful not to overcrowd.

  5. Cook until golden brown, 13 to 15 minutes. Repeat with remaining wedges.

Nutrition Facts (per serving)

259 Calories
11g Fat
38g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 259
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 4%
Sodium 160mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 4g
Vitamin C 42mg 212%
Calcium 29mg 2%
Iron 2mg 10%
Potassium 912mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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