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 fries, and have included step-by-step photos of cutting the perfect wedge.


Recipe Summary

20 mins
30 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

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

Nutrition Facts

259 calories; protein 4.4g 9% DV; carbohydrates 37.6g 12% DV; fat 10.8g 17% DV; cholesterol 0mg; sodium 160.2mg 6% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This is good but I must admit that it is hard to wedge the potato after it has already been cooked. You don't get that clean cut wedge. Taste is good and these turned out crispy so overall a good recipe. Read More