These may be the best air fryer potato wedges you’ll try. Crispy on the outside and tender inside, they’re finished with a bright scallion-ginger sauce that elevates simple potatoes into a memorable side or satisfying main.
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Air Fryer Potato Wedges
I can eat potato wedges any time of day. The contrast between a crunchy exterior and a soft, creamy interior is irresistible. This recipe highlights that texture while adding a punchy ginger-scallion oil that turns ordinary wedges into something special. The sauce comes together while the wedges cook, so everything finishes at the perfect moment.
I researched air fryers before buying mine and use a 5.8-quart Cosori model for this recipe; it works well for single-layer batches. The instructions below are written for a similar-sized basket, but cook times can vary with different air fryer models and capacities—adjust as needed.
What Is Ginger Scallion Sauce?
Ginger scallion sauce (ginger scallion oil) is a simple condiment made from scallions, ginger, garlic, salt, and hot oil. It’s commonly served with Cantonese poached chicken but also pairs beautifully with fish, rice, eggs, and roasted vegetables. The oil cooks the aromatics and releases intense flavor without overpowering the dish—perfect for dressing warm potato wedges.
Tools You’ll Need
- Air fryer with a basket large enough to hold a single layer of wedges (about 5–6 quart recommended)
- Mixing bowl
- Saucepan or small pot for heating oil
- Kitchen thermometer (optional) to check oil temperature
Ingredients to Make Air Fryer Potato Wedges
- 1 pound Yukon Gold potatoes
- Kosher salt
- Garlic powder
- Avocado oil spray (or a light oil for coating)
Ingredients to Make Ginger Scallion Sauce
- 1/4 cup scallions, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 2 tablespoons garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 cup avocado oil (or another neutral oil)
What Type of Potato Should You Use?
Yukon Gold is my preferred choice for wedges because of its buttery flavor and smooth, creamy texture. It crisps nicely on the outside while staying tender inside. Russets can also work if you prefer a fluffier interior, but they may require slightly different handling.
How Long Do You Need to Air Fry Potato Wedges?
For one pound of wedges arranged in a single layer in a 5.8-quart air fryer basket, total cook time is about 28 minutes at 380°F. Shake the basket halfway through cooking. Depending on your air fryer’s wattage, size, and how crowded the basket is, the time may vary slightly—use visual cues and a fork for doneness.
Tips and Tricks
- Soak cut potatoes in cold water for 10–15 minutes to remove excess starch. This helps them crisp up better.
- Pat potatoes very dry before oiling and seasoning; excess surface moisture prevents browning.
- The ginger-scallion oil yields about one cup, but you only need 2–3 tablespoons to coat the wedges. Store the remaining sauce in a sealed jar in the refrigerator for up to two weeks and use it on noodles, rice, roasted vegetables, or grilled meats.
- When heating oil for the sauce, aim for about 350°F if using a thermometer. Otherwise heat until it shimmers and is just beginning to ripple.
Looking for More Good Eats?
If you enjoyed these wedges, try other favorite recipes: Red Wine Short Ribs, Creamy Garlic Mushroom Pork Chops, and Detroit-Style Pizza. Each pairs well with simple roasted or fried potatoes and bold sauces.
Share Your Results
If you make this recipe, leave a comment and share a photo on social media. I love seeing how readers adapt the recipe—happy cooking and happy eating!
Air Fryer Potato Wedges
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: Asian, Vegetarian
Ingredients
- 1 pound Yukon Gold potatoes
- Kosher salt (to taste)
- Garlic powder (to taste)
- Avocado oil spray or light oil for coating
Ginger Scallion Sauce
- 1/4 cup scallions, finely chopped
- 2 tablespoons ginger, finely chopped
- 2 tablespoons garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 cup avocado oil (or another neutral oil)
Instructions
- Preheat the air fryer to 380°F.
- Cut potatoes into quarters and soak in cold water for 10–15 minutes to remove excess starch.
- Drain and pat the potatoes completely dry. Spray or lightly coat with oil, then season generously with kosher salt and garlic powder.
- Arrange potatoes in a single layer in the air fryer basket. Cook on the French fries or equivalent setting at 380°F for 28 minutes, shaking the basket at the 14-minute mark for even browning.
- While the potatoes cook, prepare the ginger-scallion oil: combine chopped scallions, ginger, garlic, and salt in a medium bowl.
- Heat the oil in a small saucepan over medium-high heat until it shimmers or reaches about 350°F. Carefully pour the hot oil over the scallion-ginger mixture—the ingredients will sizzle and release aroma.
- Allow the sauce to cool to room temperature, about 20 minutes. When the wedges are done, transfer them to a bowl and toss with 2–3 tablespoons of the ginger-scallion oil. Taste and adjust seasoning with additional salt if needed. Serve immediately.
- Store remaining sauce in a clean jar in the refrigerator for up to two weeks; use it to dress noodles, rice, vegetables, or grilled proteins.