Loaded Air Fryer Potato Wedges
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Loaded Air Fryer Potato Wedges are a super easy side dish to make for any occasion. These come out extra crispy and loaded with melted cheese, crumbly bacon and crisp green onions.
These have been a long time favorite at my house and pair perfectly with steak night, burger night, appetizer night, or honestly any night.
No fancy ingredients needed! This one is made from pantry staples and basic ingredients like russet potatoes, baking soda, oil, seasoning, shredded cheese, bacon, and green onions.
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Ingredients
- Russet Potatoes
- Baking Soda
- Olive Oil
- Heath Riles Garlic Butter Seasoning (or seasoning of choice)
- Shredded Colby Jack Cheese
- Bacon, crumbled
- Green onions, chopped
Prep the Ingredients
Side dishes should be simple and require minimal prep work. That’s exactly what you’re getting with this one.
First, if you are making your own bacon for this recipe preheat your oven to 400 degrees F and place 6-8 strips of bacon on a sheet pan lined with parchment.
I usually just bake a full pan so I have some leftovers for later. Bake for 25 minutes and you’ll have perfect crispy bacon.
You can also use bacon bits in place of freshly cooked bacon if you prefer.
Next, rinse 3-4 large Russet Potatoes and cut them into wedges. I like to cut mine on the larger side.
Make Loaded Air Fryer Potato Wedges
Place a large pot of water on the stove over medium high heat so that it can begin to come to a boil.
Once the water is boiling carefully add your potato wedges along with 1 tablespoon of baking soda. Be sure to slowly add the baking soda to the boiling water so it doesn’t boil over on your stove.
The potatoes will boil for about 6-8 minutes, or until the potatoes are almost fork tender.
The boiling time will vary a bit depending on the size you cut your wedges.
Next, carefully drain your potato wedges and add them to a large bowl.
Drizzle 2 Tablespoons of olive oil over the top of the potatoes and add Heath Riles Garlic Butter Seasoning, or seasoning of choice.
I don’t use exact measurements for this part, season with your heart!
If you don’t want to buy a different seasoning for this recipe you could use some salt, pepper, garlic powder, and paprika instead.
Once you’ve got everything in the bowl, gently shake the wedges around to get them coated with oil and seasoning.
You should notice a mashed potato like coating on the outside and that’s a good thing! Those bits will get extra crispy in the air fryer.
Place the seasoned wedges into an even layer in your air fryer basket and cook at 400 degrees for 20-25 minutes.
Note, all air fryers cook differently and come in various sizes so adjust the time based on your air fryer.
Once the wedges have 10-12 minutes left, shake them, stir them, or flip them to make sure they get crispy on all sides.
When they’re crispy and golden top with freshly shredded Colby Jack cheese and crumbled bacon. If desired add back to the air fryer for an additional minute or so to get everything melted!
Serve Loaded Air Fryer Potato Wedges
Once the cheese is melted, it’s time to eat!
I like to top these with green onions to add some freshness and serve them with ranch dressing for dipping! These are also great with sour cream for more of a potato skin flavor!
Your family will fall in love with this recipe because it’s simple and pairs so well with a variety of typical weeknight dinners.
Tonight we had these with my easy Garlic Parmesan Chicken Sandwiches and the whole family approved!
Tips and Frequently Asked Questions
- If making bacon for this recipe, it’s best to start during prep to reduce cook time. Bake on a sheet pan lined with parchment at 400 degrees for about 25 minutes.
- I like to cut my wedges into larger pieces for this recipe.
- I use freshly shredded Colby Jack Cheese for this recipe because it melts a little better, but any shredded cheese will work.
- If you’re short on time you can use bacon bits in place of the freshly baked and crumbled bacon.
- I like to serve these with ranch dressing, but they’re also great with sour cream for more of a loaded potato skin vibe.
- All air fryers cook differently, I suggest starting with 20-25 minutes and increasing the cook time if your potatoes are not quite as crispy as you’d like them.
- Be sure to shake or stir the potato wedges around while they cook, so that all of the potatoes cook evenly.
- Be sure to add the baking soda to the boiling water very slowly. If you add it too quickly it may cause the water to boil over on your stove. The baking soda helps break down the outside layer of the potatoes making them crispier.
Similar Recipes
- Air Fryer Steak Fajitas
- Air Fryer Steak and Fajita Veggie Nachos
- Air Fryer Potatoes
- Broccoli Salad
- Potato Salad
- Funeral Potatoes
If you try my Loaded Air Fryer Potato Wedges, I hope you and your family love them! Leave me a comment or save this recipe to your Pinterest account to save it for later!
Ingredients
- 3-4 Large Russet Potatoes
- 1 Tbsp Baking Soda
- 2 Tbsp Olive Oil
- Heath Riles Garlic Butter Seasoning or seasoning of choice
- 1 cup shredded Colby Jack Cheese
- 6 strips of Bacon crumbled
- 2 Green onions chopped
Instructions
- First, start your bacon. I like to bake it on a sheet pan lined with parchment paper at 400 degrees F for 20-25 minutes.
- Place a large pot of water on the stove over medium high heat.
- Rinse the potatoes and cut them into equal sized wedges.
- Boil the potatoes with 1 Tablespoon of baking soda until just about fork tender (about 6-8 minutes). Be sure to slowly add the baking soda, so the water does not boil over on your stove.
- Drain the wedges in a large colander and then add them to a large bowl with olive oil and your favorite potato seasoning. I like the Heath Riles Garlic Butter seasoning for this recipe.
- Shake the wedges in oil and seasoning to coat them well. The mashed coating that the potato wedges get will help make all of the little crispy pieces on the wedges.
- Next, add them to the air fryer at 400 degrees F for 20-25 minutes, or until your potatoes are crispy. Shake them around a few times while they cook to help them cook evenly.
- Once crispy top with shredded Colby Jack and crumbled bacon before placing back in the air fryer for 1-2 minutes to melt the cheese.
- Top with green onions and serve with ranch for dipping! Enjoy!!
Notes
- I like to cut my wedges into larger pieces for this recipe.
- I use freshly shredded Colby Jack Cheese for this recipe because it melts a little better, but any shredded cheese will work.
- If you’re short on time you can use bacon bits in place of the freshly baked and crumbled bacon.
- I like to serve these with ranch dressing, but they’re also great with sour cream for more of a loaded potato skin vibe.
- All air fryers cook differently, I suggest starting with 20-25 minutes and increasing the cook time if your potatoes are not quite as crispy as you’d like them.
- Be sure to shake or stir the potato wedges around while they cook, so that all of the potatoes cook evenly.
- Salt, pepper, garlic powder, and paprika would be a good alternative to the Heath Riles Seasoning if you don’t have that already in your pantry.Â