Seasoning for Potato Wedges

Potato wedges make for a great snack or appetizer with a crispy, flavorful, and delicious texture. With the best seasoning for potato wedges, you can easily cook them by baking, air frying, or deep frying. And once ready, serve them along with proteins like beef steak and chicken or with dips like ketchup, chili sauce, or guacamole.

The seasonings for potato wedges are similar, but how you go about it depends on whether you want them deep-fried, baked, or air-fried. Although deep frying offers excellent results, baking and air frying are perfect healthier options. However, you can still deep fry them if you are okay with the extra fat and calories that come with this method.

seasoning for potato wedges

Seasoning for Potato Wedges

Seasoning for Air Frying, Baking, or Deep Frying Potato Wedges

Preparing potato wedges for baking and air frying is easy and fun. All you need to do is slice, season, and then bake. Deep-frying is also an option when you can’t access an oven or an air fryer and are not limited on time.

Generally, deep frying takes longer and is considered to be less healthy. On the other hand, the other two methods are great, but air frying is super-fast and yields better crispiness than oven-baked potato wedges. So, how do you season potato wedges for the different options?

Preparing Potato Wedges for Seasoning

Prepare your potato wedges and soak them for 30 minutes before seasoning to achieve the best results. To prepare them, get the right amount of potatoes and wash them thoroughly to get rid of dirt. You can choose to peel or not, depending on your preference.

Cut into halves and slice them into 3, 4, or more parts depending on the size of your potato. Soak the wedges for 30 minutes and drain the water completely.

What Seasoning for Potato Wedges

  • Yield: 500 grams


  • 1 tsp. of chili or paprika
  • A half tsp. of black pepper
  • 1 tsp. of powdered garlic
  • 1 tsp. of powdered onion
  • 1/2 to ¾ tsp. of salt
  • 1 tsp. of thyme
  • 1 tsp. of oregano
  • ½ to 1 tsp. of basil
  • 2 tbsp. of corn flour (this is optional, but it prevents burning and improves crispiness). You can also substitute this with wheat flour or rice flour when deep frying.

Potato Wedges Seasoning Steps

1.       Unlike air frying and baking which you season straight after drying the soaked wedges, deep-fried potato wedges need to be boiled first before seasoning and finally deep frying. So, follow these steps for the first two methods. We discuss the seasoning procedure for the deep frying option further below.

2.       Mix all the seasonings and taste test. You can add other seasonings and herbs if you like.

3.       Air dry your potato wedges or wipe them dry with a kitchen towel

4.       Place the wedges in a bowl and coat them well with 2 tbsps. of oil. The oil should enhance the adherence of seasonings to the wedges

5.       Sprinkle the mixed seasonings on the wedges and coat properly. Most of the seasoning may settle at the bottom of the bowl; ensure to coat the wedges with enough seasoning evenly

6.       If the seasoning is too dry, sprinkle with more oil if baking or with a little water if air frying.

Air Fryer Wedges

·         To air fry, spread the wedges in the air fryer basket, set the temperature to 200℃, and cook for 7-9 minutes. Shake and cook for another 7-9 minutes. The wedges should be crispy, golden, and delicious by this time.

Oven-Baked Potato Wedges

·         Set your oven to 200℃, arrange the wedges on the baking tray with the skin facing side down, then bake for 30-35 minutes or until crispy and golden. Adjust the baking time accordingly depending on the size of your wedges and the oven.

Seasoning Potato Wedges for Deep Frying

1.       Put water in a large pot, bring it to boil, and add salt to it

2.       As the water begins to boil steadily, increase flame and put in the soaked and drained wedges.

3.       Boil the potatoes to cook them partially. This takes between 2 to 3½ minutes, depending on the size of the wedges

4.       Once done, remove the wedges from the water and place them in a colander immediately to prevent further cooking

5.       Allow them to cool completely, transfer them into a bowl and add all the seasonings and flour.

6.       Sprinkle some water and mix to evenly coat the wedges with the flour and seasonings

7.       Heat oil in a deep frying pan. Once hot enough, drop the wedges one by one and fry until lightly golden.

8.       Remove from the oil and onto a colander. Fry the remaining wedges in batches until you are through.

9.       Re-fry the wedges again on low heat until golden and crispy. Double frying ensures more crispiness.

10.   Remove from oil and serve as desired.

Pro Tips

  • Adding flour is optional and should be done in small amounts. The flour prevents the spices from getting burnt and enhances a more crispy texture to the wedges.
  • Pre-boiling potatoes should be only for the deep frying method. Otherwise, the wedges may not be cooked on the inside if you skip the step.
  • Deep-fried oil is not recommended for reuse. However, skip the paprika or red chili sauce if you plan on reusing it.


No more need for store-bought potato wedges when you have the right seasonings at hand. The wedges are easy to make and can be eaten on their own, with your favorite dip sauce, or with a protein like chicken, pork loin, or beef steak. You will achieve perfect results if you keenly follow our steps above.

Read Also: How to Cook Ore Ida Tater Tots in Air Fryer.