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Making your own Potato Wedges at home is SO easy. They’re crispy, delicious, and cheaper than buying ready made frozen bags. Make them easily in the air fryer OR oven.

A close up of crispy homemade potato wedges with a small pot of ketchup.

With just a few simple tricks, you’ll have the perfect mouthwatering homemade Potato Wedges in less than half an hour. 

This easy side dish is packed with flavour and can be served with SO many family favourites. They’re honestly so good and super easy to cook in the air fryer OR oven. 

No soaking, no peeling, no problem!


Why you’ll love this Potato Wedges recipe

⭐️ Cheap as…chips! 

⭐️ Healthier and tastier than shop bought

⭐️ Gluten free, easy and delicious


Homemade Potato Wedges Ingredients

The ingredients for making homemade potato wedges laid out on a white surface.
  • Potatoes – When it comes to the type of potatoes to use, Maris Piper or King Edwards are perfect for wedges. Also, potatoes that have been hanging around in the cupboard for a while are apparently even better as they’ve dried out a little!
  • Potato wedge seasoning – I use garlic granules and sweet smoked paprika with some salt and pepper to season, but feel free to mix it up and use whatever you like
  • Olive oil – Use this to coat the potatoes. Sunflower or vegetable oil is OK too. A light flavour or flavourless is best

How to cut potato wedges

Cut the potatoes in half lengthways, then in quarters and then keep cutting in half again until you have evenly shaped and thickness of wedges (about 2 cm thickness).

➡️ OR use this hack…

I like to use an apple divider gadget that cuts the potato into the right shape in an instant. 

Yes, you’re left with a core-shaped chip from the middle but I’m OK with that! 

I use this Oxo Good Grips one and it honestly makes the job so much quicker.


How to cook Potato Wedges in the air fryer and oven

A potato being cut into wedges on a chopping board by an apple divider.

1. Cut the potatoes into wedges using one of the methods above.

A glass bowl of raw seasoned potato wedges.

2. Dry off the wedges with kitchen towel and place them into a large bowl. Add the rest of the ingredients and mix really well to coat.

An oven tray filled with seasoned potato wedges.

3. OVEN METHOD: Place the wedges evenly in a single layer onto a lined baking tray (you may need 2 trays). Place in a preheated oven and bake as per the recipe below. Flip each wedge over and return to the oven as per below method.

An air fryer tray filled with seasoned potato wedges.

4. AIR FRYER METHOD: Place the wedges into the preheated air fryer tray in a single layer and cook for as per recipe below. Shake and finish cooking as per below.

Notes: See tips below for cooking the wedges in batches.

More delicious potato recipes…


Recipe Tips

⭐️ Leave the skins on ⭐️

I don’t bother peeling the potatoes as I am far too lazy and also quite like the texture with the skin on and they have additional flavour. Of course, it’s up to you though and if you’d like to peel first, feel free.

⭐️ No sticking ⭐️

Make sure you use a non stick baking tray, a reusable non stick liner or greased foil to make sure the wedges don’t stick and break apart.

⭐️ How to coat with seasoning ⭐️

Put the wedges into a mixing bowl with all of the seasoning ingredients and and toss until they’re well covered.

⭐️ Cook the wedges on their ‘backs’ ⭐️

You don’t have to do this (it isn’t shown in the pictures here), but it can be worth taking the time to line the wedges skin-side down as this allows them to cook really evenly and they have less chance of sticking.

⭐️ Cooking in batches ⭐️

In order to make sure your wedges are all cooked evenly, you mustn’t crowd them. Depending on how many you’re making at once, this might mean cooking them in batches. 

This is simple to do: Simply cook your batches and then throw them all in together at the end, reheating for about 6-7 minutes.

⭐️ Dry the wedges ⭐️

Make sure you do this with kitchen roll or a clean tea towel to take the excess moisture out of the potato. This will help them crisp up.

⭐️ Seasoning ⭐️

Feel free to choose some different spices instead of the sweet smoked paprika if you like. Cajun and fajita seasoning works well. Dried herbs or chilli powder for spice do too.

⭐️ remember: DO NOT OVERCROWD ⭐️

This is really important to ensure you get the right consistency and everything is cooked through in good time. If you don’t give them some air and space, they will be soggy, undercooked and they’ll take ages.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving. HOWEVER, be prepared – they will go a little soggy if heated in the microwave, but honestly I’d still eat them as a late night snack found in the fridge!


Serve these with…

FAQs

Should I soak the potato wedges?

I’ve read about people doing this and tried it. It’s supposed to remove some of the starch from the potatoes before cooking. I guess it makes them a tiny bit crispier, but for me it’s not worth the extra step.

If you want to try it, when you’ve cut the wedges up, soak them for 30 minutes in cold water. Then drain and pat dry before continuing.

Help! My wedges aren’t crispy enough!

If they’re not quite as crispy as you’d like, this is almost always because they need more time to cook or they are overcrowded on the oven tray.

Are these wedges healthy?

These chips are cooked with very little oil so are much lighter than a usual deep fried chip.

If you leave the skins on too they contain more fibre than your average chip. They’re also undoubtedly more healthy cooked from fresh than from processed bags in the freezer section.

Are homemade wedges gluten free?

Yes they are! Naturally gluten free.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 2 votes

Easiest Ever Potato Wedges {Air Fryer or Oven}

These homemade Potato Wedges can be made in the air fryer or oven with ease. They’re fresh, flavour-packed and so easy to do. Follow a few simple tips and tricks to get the VERY best family favourite side dish.
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • 400 g Potatoes, Unpeeled
  • 1 tsp Garlic granules
  • 1 tsp Sweet smoked paprika, Optional
  • 1 tbsp Olive oil
  • Sea salt and freshly ground black pepper

Instructions 

  • Cut the potatoes in half lengthways, then in quarters and then keep cutting in half again until you have evenly shaped and thickness of wedges (1 cm thickness). (Or use an apple divider!)
  • Dry off the wedges with a clean kitchen towel and then place into a large bowl.
  • Add the rest of the ingredients and mix really well.

To cook in the oven:

  • Heat oven to 200°C and place the wedges evenly in one layer on to a lined baking tray (use 2 trays if necessary).
  • Place in oven and bake for 20 mins. Flip each wedge over and return to the oven for another 20-25 mins until cooked and crisp.

To cook in an air fryer:

  • Add half the wedges to the tray, making sure they are in a single layer.
  • Cook on the regular air fry setting at 200°c for 10 minutes. Shake to turn them and return to the air fryer for a further 7 mins. Repeat with the remaining wedges.

Notes

Baking tray: When adding to the baking tray, don’t overcrowd the wedges or they might not go as crispy as you’d like and will take longer to cook.
Type of potatoes: Maris Pipers or King Edwards are ideal, but any kind will do.
Lining: Make sure you use a non stick baking tray, a reusable non stick liner or greased foil to make sure the wedges don’t stick and break apart.
Cooking in batches: In order to make sure your wedges are all cooked evenly, you mustn’t crowd them. Depending on how many you’re making at once, this might mean cooking them in batches. Simply cook your batches and then throw them all in together at the end, reheating for about 6-7 minutes.
Dry the wedges: Make sure you do this with kitchen roll or a clean tea towel to take the excess moisture out of the potato. This will help them crisp up.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 7mgPotassium: 441mgFiber: 2gSugar: 1gVitamin A: 248IUVitamin C: 20mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

5 from 2 votes

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4 Comments

  1. 5 stars
    Hi!
    Quick question: I’m thinking in terms of electrcicty consumption… Is it worth cooking the potato pieces (or whole potatoes?) in the microwave first, prior to spicing them up then finishing them in the air-fryer or oven?
    Thanks