We love how crispy and flavorful Air Fryer Potato Wedges are! Paired with our delicious yet easy homemade Garlic Mayo Sauce, these Air Fried Wedges are guaranteed to leave your loved ones begging for more.

Best of all, once you have your potato wedges prepared, you’ll simply toss them in the air fryer and let it do its magic. Your air fried wedges will be deliciously chewy on the outside yet soft and tender on the inside – just as they would be if deep fried.

But, of course, without all the unwanted calories added from the oil.

These wedges are marinated in salt and olive oil to ensure that its flavorful and tender in each bite, and will be that much better when paired with your creamy sauce.

What Makes Potato Wedges Different From French Fries?

According to Wikipedia, Potato wedges are large, unpeeled, wedge-shaped slices of potato, usually baked or fried. They are commonly found in diners throughout the US and are even common bar food in Australia.

The dish is almost always accompanied by some form of sauce. Some from of mayo-based sauce or ranch being the most common, but it can also be enjoyed with sweet chili, sour cream, honey mustard, or even plain ketchup.

Your potato wedges can also be seasoned with whatever spice or oil-based marinade that you prefer.

Top 5 Tips For Making the Best Air Fryer Potato Wedges

1.   Choose Quality Potatoes

The EWG’s 2022 Shopers’ Guide To Pesticide in Produce placed potatoes on their dirty dozen list for highest pesticide residue foods😖.

So, it should go without saying that you will need to source quality potatoes for your wedges, preferably organic if you can find them. If not, try to source potatoes that are smooth, and firm.

For our recipes, we’ll be using 3 medium or 2 large Russet potatoes.

2.   Ensure Your Potatoes Are Sliced Evenly

Evenly slice the potatoes so they cook properly. The directions for the method we use are listed below.

3.   Thoroughly Wash & Soak The Potatoes Before Cooking

Allow your potatoes to soak for about 10 minutes before preparing them.

I generally use hot tap water, however, The New York Times reported back in 2008 that our pipes can actually leach impurities into the hot water from the tap😣. So, it may be better to use water that has been slightly warmed in a kettle or on the stove.

Bear in mind you do not want the water to boil, it should be barely warm to the touch.

4.   Lay Your Potatoes Evenly In Your Air Fryer Basket or Tray

Make sure that every wedge of potato touches the bottom of the pan evenly. You want to ensure that hot air can travel around your wedges completely. Try to lay them in a single layer, where possible. Consider cooking in batches if needed.

5.   Shake Your Basket Periodically

Flip your potatoes or shake your basket often while air frying. Evenly golden, crispy edges can only be achieved by adhering to this step. The last thing you want is for your wedges to stick together or to the basket. So, simply give your basket a shake every few minutes to move the wedges around.

How To Properly Cut Your Potato Wedges For Air Frying

To achieve your wedges:

1. Use a Chef’s knife to slice the potato in half lengthwise. Place the quarters cut side down on the cutting board and slice them in half again.
2. To create wedges, turn each potato quarter over and slice along the center.

The size of your potato will determine the number of wedges that you get.

What Is The Best Potato To Use For Wedges?

The best potatoes for wedges are Russets🥔.

Russets cook faster and crisp up better than other potatoes. As stated earlier, potatoes are on the dirty dozen list of produce with the most pesticide residue, so organic is the best option.

Other potatoes such as Yukon Gold, Yellow, White, and Red will work too, however, Russet potatoes tend to give a crispier end result while maintaining a waxy interior.

If you opt to use another type of potato the cooking time to get them crispy may be longer, but they should still be tasty😋.

What Goes Well With Air Fryer Potato Wedges?

The wedges can be eaten on their own or as a side with anything breaded such as Breaded fish, Scrambled Eggs, German Schnitzel, Air Fryer Fried chicken, or even Burgers🍔.

Of course, they can also be enjoyed with your preferred dip, like our Garlic Mayo Sauce that we will be making below, or with Tartar sauce, sour cream, or ketchup.

Is Our Garlic Mayo Sauce An Aïoli?

A classic Aioli is typically made up of an emulsion (vigorously whisking together) of egg yolk, oil, lemon juice, and your preferred flavoring agent. All three of which happen to be found in your average mayonnaise.

The only differences being the ratio of ingredients used, and that mayonnaise would have more subtle flavoring agents such as Dijon Mustard. Following this definition, our Garlic Mayo Sauce would indeed qualify as an Aioli.

Having a green taste of mashed garlic and virgin olive oil, Aioli is a much older condiment than mayonnaise and a unique condiment in its own right.

You can use it as a sauce (as we have), a dip, or garnish for a variety of foods, and it is not heated or cooked.

Are There Any Alternative Vegetables You Could Substitute For Potatoes To Make Wedges?

Yes! The majority of vegetables can be used as a healthy substitute for potato wedges. You can air fry quite a few vegetables into deliciousness: zucchini🥒, carrots🥕, asparagus, sweet potatoes, parsnip, and even avocado🥑.

Bear in mind that all these vegetables have different water content and textures.

So the recipe will have to be altered, but experimentation is the key to discoveries of deliciousness.

Now that we’ve explored a bit more about the almighty Air Fried Potato Wedge and Garlic Mayo Sauce, let’s figure out how to whip up a batch together🤩:

How to Make Air Fryer Potato Wedges at Home

Equipment

• 1 Air Fryer (or oven)

Ingredients

Air fryer potato wedges

• 3  medium Russet potatoes
• ½ tsp salt
• 2 tbsp olive oil

Garlic mayo sauce

• 2 heads of garlics
• 1 tbsp olive oil
• ⅓ cup mayonnaise
• ⅓ cup parsley – chopped
• ½ tbsp Dano’s Seasoning (original flavor; optional)

INSTRUCTIONS

1. Wash 3 medium Russet potatoes. Cut them into wedges. (I prefer leaving the potato skin on for the chewy texture. Feel free to peel off the skin.)

2. Put potato wedges to a large bowl. Add ½ tsp of salt and 2 tbsps of olive oil to the potato wedges.

3. Mix with your hands until all the potato wedges are evenly coated with salt and olive oil. Set aside for 30 minutes.

4. 30 minutes later, drain excess liquid from the potatoes. It’s fine to leave some water and oil on the surface of potato wedges. (There’s no need to rinse or pat dry the potato wedges. )

5. Place the potato wedges in an air fryer. Try your best to arrange the potato wedges in a single layer so that they are not stacked.

6. Get 2 heads of garlic, cut off the top quarter of each garlic bulb to expose the cloves.

7. Place each head of garlic on a piece of foil paper. Bring the foil paper up around garlic. Pour ½ tbsp of olive oil on top of each head of garlic.

8. Close the foil over each head of garlic to make 2 foil balls.

9. Place the foil covered garlics into the air fryer basket on top of potato wedges.

10. Air fry at 390 °F for 30 minutes. Pause to shake the basket every 10 minutes to make the potato wedges evenly colored. (Or you can use an oven to bake the potato wedges and garlics at 425 °F for 30 minutes.)

11. Transfer the garlics out from the air fryer. Carefully open the foil to expose the garlics, and allow the garlics to cool down for 3 minutes.

12. Squeeze the roasted garlics to a bowl.

13. Add ⅓ cup of mayonnaise, ⅓ cup of chopped parsley, and 1/2 tbsp of Dano’s Seasoning (optional) to the bowl. Mix well with a fork.

14. Add air fried potato wedges to the bowl, mix until each potato wedge is evenly coated in the garlic mayo sauce.

15. Serve hot.