Perfectly seasoned, crispy potato wedges that'll transport you to your favorite steakhouse. Cooking potato wedges in an air fryer speeds up the process. But this recipe works great in a conventional oven. And explains how to cut the wedges, the secret to the crispiest bite, and the best variety of potatoes to buy. A simple steakhouse seasoning takes the one-dimensional tubers from bland to grand.
A Note On Air Fryers
If you don't own an air fryer but your oven has a convection setting, the two are one and the same. Cooking times may vary (and that's true among all ovens and air fryers). But an air fryer is simply a small, standalone convection oven, where a fan circulates the hot air which speeds up cooking times. Convection cooking has been a standard in restaurants for decades. Retail air fryers now offer the same technology with a smaller footprint for the home kitchen (and I say it's about time!).
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The Story
Steakhouse potato wedges are a classic side dish. Skin-on spuds seasoned generously with savory spices and roasted until crispy are satisfying and downright addicting. And with the nutrients and fiber in the skins left on, the dish borders on nutritious when cooked with a heart-healthy oil (but don't quote me on that).
Easier to cut than their infamous cousin the French fry, potato wedges are also flavor chameleons. And the classic seasoning salt calls for spices that many home cooks keep on hand including onion powder and ground paprika.
Adding ground turmeric gives the wedges an enticing color and subtle, exotic flavor. But the true secret to memorable potato wedges is to choose your spuds wisely, employ two simple techniques, and avoid bad (unfortunately popular) advice.
The Ingredients
Since moisture impedes caramelization and crisping, logic points to reaching for the lowest-moisture potato. And the Russet potato is it. The large, pale brown spuds are high in starch and the lowest moisture potato available to the masses. Disregard bad advice that suggests red potatoes lead to crispy wedges (they don't even come close).
- Russet potatoes. All other potato varieties need not apply (only half kidding). Idaho russets are the literal cream of the crop.
- Avocado or Olive Oil. Reach for high-heat cooking oil that offers mostly omega-3 fatty acids (as opposed to omega-6 which is proven to increase inflammation). Sunflower and safflower oil are affordable and heart-healthy.
- Ground Spices. One of the quintessential steakhouse seasonings is from Lawry's. And the spices in their mix sold retail are accessible for the home cook: onion powder, garlic powder, turmeric, paprika, and salt. I leave out sugar which is in many seasonings in pursuit of longevity and stable blood insulin levels.
The Method
The technique to create crispy, savory potato wedges is to coat the potatoes in plenty of oil and cook them at high heat. The convection (hot air circulation) of an air fryer gives you a substantial edge. But you can create wonderfully crispy potato wedges in the oven with the right temperature and attention. And for truly tender, crispy wedges, soak the cut potatoes in cold water for several hours or overnight.
So to sum up:
- High-starch/low-moisture potatoes (russets).
- Soak in cold water.
- Ample oil.
- High heat.
How to Cut
You don't need to peel the potatoes, but you certainly can if you like. Always wash and dry them well with a kitchen towel. Spuds grow in the ground, and dirt doesn't taste good. For faster cooking and a higher ratio of crispy exterior to creamy inside, cut the potatoes into sixteenths. The wedges should be about a half-inch wide. But if you enjoy beefier wedges, cut russets into eighths which will give you about inch-thick pieces.
Always place the potatoes with the cut side down for safety, use a sharp knife, and steady the piece you're cutting with your non-dominant hand. Be sure to grasp the potato with your fingertips tucked in. I call this "the claw" when teaching knife skills in my Cozymeal classes. Ignore any advice to slice into the flesh side of a cut potato with the rounded side down. That's a recipe for stitches.
- Halve the potatoes. Cut the potatoes in half and place the flat sides down on the cutting board.
- Next into quarters. Slice each half right down the middle into two pieces.
- Cut the potato quarters into two large wedges. With the largest area of exposed potato flesh down on the cutting board, slice into the center of the skin side of the potato at an angle. This will ensure the wedges are the same size.
- Cut into half-inch thick wedges. For thinner, half-inch thick wedges (recommended), cut each piece in half again using the same technique of placing the largest flat side down and slicing through the top at an angle. You should end up with sixteen wedges from one potato.
- Soak. Place cut wedges in a bowl of cold water to keep the flesh from browning. Store chilled for up to 16 hours.
The Steps
Potato wedges are a relatively quick kitchen venture. The cooking is even quicker if you slice the wedges and mix the seasoning ahead.
- Mix the seasoning. Combine all of the ingredients for the spice mix in a small bowl and whisk thoroughly to combine.
- Wash and dry the potatoes. First, wash and lightly scrub the potatoes then dry each one well. Moisture on the surface prevents crisping.
- Cut the potato wedges. I like to place the wedges in a large bowl of water as I go to make room on the cutting board. You can cut the potatoes up to 16 hours ahead, submerge them in cold water, and store them in the refrigerator. This prevents oxidation and helps release their starch which makes for crispier potatoes.
- Preheat the air fryer to 400° F or the oven to 450° F. Certain air fryer models claim preheating isn't necessary. Do it anyway. And always preheat your oven. To create a crispy anything, you need to subject it to a drastic change in temperature. Not a slow rise. And if you are roasting the potato wedges in the oven you can place your pan in the oven while it preheats. The hot pan will immediately begin to brown the wedges when you spread them on it (just be careful not to burn yourself).
- Oil and season. If you soaked the potatoes in water, drain and dry them well with a kitchen towel. In a large bowl drizzle oil over the wedges to coat each one completely. Then sprinkle the spice mix evenly over the wedges and toss gently to coat every wedge on all sides with the spices.
- Air fry or roast until crispy, deeply golden, and tender. Cook the wedges in a single layer in the air fryer, cooking in batches as necessary (otherwise the wedges will steam each other to mush). Or spread the wedges in one layer on one or two rimmed baking pans and roast them in the oven. Flip the potatoes halfway through cooking, after about 7 minutes in the air fryer and 12 minutes in the oven.
- Check with a fork. Whether air-fried or roasted, steakhouse potato wedges are done when fork tender, and not a moment sooner. For the most flavorful, crunchy wedges, air fry or roast until they give easily to a fork and the outside is a very deep, golden brown.
Cooking Times
Air Fryer: 11 to 13 minutes. Larger inch-wide wedges can take 15 and up to 20 minutes to become tender. Even in the air fryer, flipping the wedges halfway through cooking helps the potatoes crisp evenly.
Oven: 25 to 40 minutes. For the crispiest potato wedges with a deep golden crust and creamy flesh, harness patience. Especially if you only cut the russets into eight pieces each. Begin checking the wedges after 15 minutes to gauge how they're cooking. And flip them once about halfway through roasting. I like to use a flexible fish spatula to turn multiple wedges at once.
Chef's Tips
- Soak the cut potatoes in water overnight. This is standard practice in restaurant kitchens. Because placing cut potatoes in water allows you to get one step ahead and keeps the flesh from oxidizing (turning brown). It also helps draw out some of their starch (less starch equals less sticking and more crisping). So after thoroughly drying them soaked potatoes will cook more evenly and fry or roast up crispier. To prevent potatoes from absorbing the water, don't add salt to the water or soak them for more than 16 hours.
- Fight the urge to stir. Or flip or shake more than once. Direct, sustained contact with high heat is what dries out and crisps the wedges. While more important when using a conventional oven, repeated interference by opening and shaking the air fryer basket will similarly impede the process.
- Salt the wedges after frying or roasting. Yes, you seasoned the potatoes before cooking. But not all of it will stick to the potato throughout the entire process. A small sprinkling of sea salt or kosher salt right before serving ensures a truly flavorful bite.
- Serve the wedges immediately. Like French fries or any fried food, the crispiness fades as the food cools. So enjoy air-fried or roasted potato wedges right away. You can also place them uncovered in a warming drawer or lower-heat oven (250° F) for a few minutes to keep them from turning soggy.
Frequently Asked Questions
The method for cooking sweet potato wedges in an air fryer is the same as it is for russet or other varieties. Coat the cut sweet potatoes in oil, season them, and fry them at a high temperature until the outside is crispy and the wedges are fork-tender. Sweet potato flesh can be stubborn, so cooking times may be a little longer.
This particular piece of potato advice isn't entirely wrong. But it makes for a fussy process and is risky. Because if distraction gets the better of you the boiling wedges turn to mush in the pot. And you can kiss your crispy, crunchy goodness goodbye. Boiling does give the inside of the potato a jumpstart on creaminess. But I wasn't trained to do so at the CIA (chefs-in-training not spies-in-action) or later working in restaurants. And I find my unboiled potatoes get plenty creamy in the center after a long soak, the right amount of oil, and high heat.
With any fried food, the best way to reheat it is the same as the original cooking method. So dropping French fries in hot oil or sliding potato wedges back in the oven or air fryer preserves their texture. Microwaving any fried food turns the texture chewy. But an air fryer temperature of 300° F or 350° F in the oven reheats potato wedges nicely in just a few minutes.
📖 Recipe
Steakhouse Potato Wedges
- Prep Time: 15 minutes
- Cook Time: 10 to 20 minutes
- Total Time: About 30 minutes
- Yield: 4 to 8 servings 1x
- Category: Side Dishes
- Method: Air Frying or Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Whether air-fried or oven-roasted, potato wedges seasoned in savory spices are an addicting side dish. Easier to cut than traditional French fries, potato wedges air fry up wonderfully with a creamy inside and crispy bite. Soaking cut wedges beforehand and cooking them at a very high heat oven allows for similarly crispy, creamy wedges.
Ingredients
- 4 russet potatoes, washed, dried, and cut into wedges
- About ¼ cup of avocado or canola oil, for coating
- Kosher salt, for garnish
Steakhouse Seasoning
- 1 tablespoon of ground paprika
- 1 tablespoon of onion powder
- 2 to 3 teaspoons of kosher or flake salt (less if table salt)
- 1½ teaspoons of turmeric
- 1 teaspoon of garlic powder
Instructions
To Cut the Wedges
- Wash and dry the potatoes. Wash and lightly scrub the potatoes then dry each one well.
- Halve the potatoes. Cut the potatoes in half and place the flat sides down on the cutting board.
- Next into quarters. Slice each half right down the middle into two pieces.
- Cut the potato quarters into two large wedges. With the largest area of exposed potato flesh down on the cutting board, slice into the center of the skin side of the potato at an angle. This will ensure the wedges are the same size.
- Cut into half-inch thick wedges (recommended). Cut each large wedge in half again using the same technique of placing the largest flat side down and slicing through the skin-side at an angle. You should end up with sixteen wedges from one potato.
- Soak in cold water (optional). Do this for a few hours, or even overnight for the creamiest, most tender potatoes that crisp nicely in the air fryer or oven. Store cut potatoes in water in the refrigerator.
To Air-Fry or Roast
- Mix the seasoning. Combine all of the ingredients for the spice mix in a small bowl and whisk thoroughly to combine.
- Preheat the air fryer to 400° F or the oven to 450° F. If you are roasting the potato wedges in the oven you can place your pan in the oven while it preheats. The hot pan will immediately begin to brown the wedges when you spread them on it (just be careful not to burn yourself when adding the wedges).
- Oil and season. If you soaked the potatoes in water, dry them well with a kitchen towel. In a large bowl drizzle enough oil to coat each one. Then sprinkle the spice mix evenly over the wedges and toss gently to cover them all over with the spices.
- Air fry or roast. Cook the wedges in a single layer in the air fryer, cooking in batches as necessary. Or spread the wedges in one layer on one or two rimmed baking pans and roast them in the oven. Flip the potatoes halfway through cooking, after about 7 minutes in the air fryer and 14 minutes in the oven. Whether air-fried or roasted, steakhouse potato wedges are done when fork tender, and not a moment sooner. For the most flavorful, crunchy wedges, air fry or roast until they are very tender and the outside is a very deep, dark brown.
- Cooking times. In the air fryer potato wedges take 11 to 13 minutes. Larger inch-wide wedges can take 15 and up to 20 minutes to become tender. In the oven, the wedges will take 25 to 40 minutes (employ patience).
- Salt and serve. Sprinkle a little flake or sea salt on the finished potato wedges and serve immediately. The potatoes will lose their crispiness as they cool. You can place the wedges uncovered in a low-heat oven (200° F to 250° F) or warming drawer for a few minutes to keep them from turning soggy.
Notes
On the Spices
Adjust and adapt the spice mix to what you have on hand. The signature flavorful of steakhouse seasoning is from the onion powder and paprika. Cumin, ground red pepper, ground white pepper, pimentón (smoked Spanish paprika), ground fennel, and chili powder all make for delicious potatoes.
Chef's Tips
- Soak the cut potatoes in water overnight. Placing cut potatoes in water allows you to get one step ahead and helps draw out some of their starch. Less starch equals less sticking and more crisping. Don't add salt to the water or soak them for more than 16 hours.
- Salt the wedges after frying or roasting. Yes, you seasoned the potatoes before cooking. But not all of it will stick to the potato throughout the entire process. A small sprinkling of sea salt or kosher salt right before serving ensures a truly flavorful bite.
- Serve the wedges immediately. Like French fries or any fried food, the crispiness fades as the food cools. So enjoy air-fried or roasted potato wedges right away. You can also place them uncovered in a warming drawer or lower-heat oven (250° F) for a few minutes to keep them from turning soggy.
Keywords: air fried potato wedges, crispy potato wedges, potato wedges in the air fryer, roasted potato wedges
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