Go Back Email Link

Air Fryer Cheesy Potato Wedges - Crispy, Comforting, and Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings

Ingredients
  

  • Russet potatoes (3 medium or 2 large; starchy potatoes crisp best)
  • Olive oil (or avocado oil)
  • Cornstarch (for extra crunch)
  • Garlic powder
  • Onion powder
  • Paprika (smoked or sweet)
  • Salt and black pepper
  • Shredded cheese (cheddar, Monterey Jack, or a blend)
  • Parmesan (optional, for savory depth)
  • Fresh parsley or chives (for garnish, optional)
  • Optional add-ins: chili flakes, ranch seasoning, cumin, or cayenne
  • For serving: sour cream, ranch, or hot sauce

Instructions
 

  • Prep the potatoes: Scrub and dry the potatoes well. Leave the skins on for texture. Cut each potato in half lengthwise, then into wedges (6–8 per potato depending on size).
  • Soak for crispiness: Place wedges in a bowl of cold water for 15–20 minutes. This removes excess starch and helps them crisp. Drain and dry thoroughly with a clean towel—moisture is the enemy of crunch.
  • Preheat the air fryer: Set to 390–400°F (200–205°C) while you season. A hot basket improves browning.
  • Season the wedges: In a large bowl, toss wedges with 1–1.5 tablespoons oil, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust to taste. The coating should be light and even.
  • Arrange in the basket: Spread wedges in a single layer with a bit of space between. Do not overcrowd. Work in batches if needed.
  • Air fry until crisp: Cook for 12–16 minutes, flipping halfway. Wedges are done when edges are deep golden and centers are tender when pierced.
  • Add the cheese: Sprinkle 1–1.5 cups shredded cheese over the hot wedges in the basket. Add 2 tablespoons grated Parmesan if using. Air fry 1–2 minutes until melted and bubbly.
  • Finish and serve: Transfer to a platter. Top with chopped parsley or chives, and a pinch of salt. Serve hot with sour cream, ranch, or your favorite dip.