If you love crispy fries with bold flavor, these spicy potato wedges are about to become your new go-to side dish. They're golden and crunchy on the outside, fluffy on the inside, and coated in a smoky, slightly spicy seasoning blend that tastes better than restaurant wedges. Made in the air fryer or oven, these homemade potato wedges are simple, crispy, and packed with flavor.
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Why You'll Love This Recipe
Restaurant crispiness at home: No deep fryer needed. A hot air fryer (or oven) delivers golden, crispy edges with soft, fluffy centers every time.
Bold spice blend: With a few quality pantry staples, this homemade spice blend is the perfect balance of smoky and spicy.
Air fryer + Oven options: Choose the method that fits your weeknight schedule.
Crowd-approved side: These crispy spiced potato wedges are the perfect side for burgers, sandwiches, chicken tenders, or on a snack platter.
Ingredient Notes
- Russet potatoes: High starch = fluffy interiors and crispy exteriors. Leave the skin on for texture and structure.
- Signature spice blend: Smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper create that bold, spicy wedge flavor.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Olive oil: Substitute with avocado oil.
- Cayenne pepper: Swap with chipotle powder or red pepper flakes.
- Russet potatoes: Sweet potatoes work beautifully for a slightly sweeter variation.
Variations
- Kid-friendly: Skip the cayenne and increase the smoked paprika.
- Herbs: Toss the cooked wedges with fresh dill, chives, or basil.
- Cheese: Sprinkle with freshly grated Parmesan immediately after cooking.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Wash and scrub the potatoes
Cut the Potatoes
Slice each potato in half lengthwise, then into evenly sized wedges.
Soak for Crispiness
Soak the wedges in a bowl of cold water for 30 minutes to remove excess starch.
Drain and dry thoroughly with paper towels.
Season Generously
Toss the wedges with olive oil and the spice blend until every surface is coated.
Air Fry the Potato Wedges
Arrange the wedges in a single layer. Cook for 15-20 minutes, shaking halfway through. Cook until golden and crisp.
Oven Method (Alternative)
- Preheat oven to 425-450°F.
- Arrange wedges on a parchment-lined baking sheet, skin-side down.
- Bake for 35-45 minutes, flipping halfway, until deeply golden and crisp.
- For extra crispiness, broil for 2-3 minutes at the end.
Expert Tips
Dry completely: Any surface moisture will steam the wedges instead of crisping them.
Do not overcrowd: Air circulation is key in both the oven and air fryer.
High heat matters: Lower temperatures won't produce that crispy exterior.
Flip or shake halfway: This ensures even browning on all sides.
Make Ahead & Storage
- Leftovers: Store leftover wedges in an airtight container for up to 4 days.
- Reheat: Reheat in the oven at 400°F for 8-10 minutes, or in the air fryer at 375°F for 5-7 minutes.
- Avoid microwaving the potatoes, as this will soften the crispy edges.
Serving Suggestions
- Mains: These wedges are the perfect side dish for Greek chicken souvlaki pitas, Chili's Big Mouth Bites, California cheesesteak sandwiches, or Italian stuffed sliders.
- Dips: Dunk crispy, spicy potato wedges in Lebanese garlic sauce, chimichurri aioli, salsa ranch dressing, dill ranch, or basil feta dressing.
Troubleshooting & FAQs
They weren't dried thoroughly, or the air fryer basket/sheet pan was overcrowded.
No. The skin adds extra texture and helps with crisping.
Yes. Reheat the wedges in a hot oven or air fryer to restore crispiness.
Yes. Freeze after baking. Reheat from frozen at 425°F until crisp.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
More Side Dish Recipes
Crispy Spicy Potato Wedges (Air Fryer)
Equipment
Ingredients
- 4 Russet Potatoes
- ¼ cup Olive oil
- 2 teaspoon Kosher salt
- 1 teaspoon Cayenne pepper
- 1 ½ tsp Smoked paprika
- 2 teaspoon Garlic Powder
- 1 ½ teaspoon Onion powder
- ½ teaspoon Black pepper
Instructions
- Slice each potato in half lengthwise, then into evenly sized wedges.4 Russet Potatoes
- Soak the wedges in a bowl of cold water for 30 minutes to remove excess starch. Drain and dry thoroughly with paper towels.
- Toss the wedges with olive oil and the spice blend until every surface is coated.¼ cup Olive oil, 2 teaspoon Kosher salt, 1 teaspoon Cayenne pepper, 1 ½ teaspoon Smoked paprika, 2 teaspoon Garlic Powder, 1 ½ teaspoon Onion powder, ½ teaspoon Black pepper
✱Recipe Notes
Oven Method (Alternative)
- Preheat oven to 425-450°F.
- Arrange wedges on a parchment-lined baking sheet, skin-side down.
- Bake for 35-45 minutes, flipping halfway, until deeply golden and crisp.
- For extra crispiness, broil for 2-3 minutes at the end.
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