Air Fryer Rosemary Garlic Potato Wedges

by Alli

I was late to the party when it came to buying an air fryer. I actually gifted two of my daughters with air fryers before I ever took the plunge. Once I made Air Fryer Rosemary Garlic Potato Wedges, I was hooked. 

I don’t know what took me so long to jump on the air fryer wagon. I just didn’t think I’d use it and didn’t want to end up with one more small appliance taking up valuable space in my kitchen.

When I finally decided to buy one, I went with the same one I purchased for my two daughters. I ordered it from Amazon. I’ll make a small commission if you click the above link and purchase one. They have always raved about their fryers so I took the plunge.

I never cared much for fries or potato wedges until a few years ago. I’d take a baked potato any day over fries or wedges but lately, I actually crave them sometimes. Since I try not to eat a lot of fried foods, I only use 2 Tablespoons olive oil in this recipe.

Air Fryer Potato Wedges

Air Fryer Rosemary Garlic Potato Wedges

For this recipe, I use Yukon gold potatoes mainly because you don’t have to peel them. Give them a good wash under warm water and scrub with a vegetable brush. 

After scrubbing, cute each potato into wedges. For the small potatoes, I cut down the middle lengthwise and then crosswise. For slightly larger potatoes, I cut once down the middle lengthwise and then twice crosswise. 

Many recipes call for soaking the fries in cold water. I don’t soak and they come out just fine with the right amount of crisp. 

Mix together the olive oil, rosemary, and garlic.

Olive Oil, Rosemary and Garlic in a bowl

In a bowl, toss the potato wedges with olive oil, freshly chopped rosemary and minced garlic.

Toss potatoes with olive oil mixture

Preheat the air fryer at 360º for 15 minutes. Place the potatoes evenly in the air fryer and cook for 10 minutes.

Potatoes in Air Fryer

Carefully pull the drawer out and shake the wedges. Push the drawer back in and cook for another 5 minutes or until desired crispiness.

Air Fryer Potatoes Are Done and Ready to Eat

How to Mince Garlic

Sometimes I cheat and buy minced garlic in the jar. Use about 1-1/2 teaspoons to equal a minced clove of garlic.

To mince a fresh garlic clove, trim off the root end of a clove of garlic. Crush the garlic gently between a chef’s knife and a cutting board. The skin should fall off the garlic.

Lay the peeled clove on the cutting board. Hold the garlic with one hand and run the knife over the garlic clove repeatedly with a rocking motion to mince garlic. 

How to Chop Rosemary

Hold the top of a sprig of rosemary and run your fingers down to release the needles. Snip the needles to the desired length with kitchen scissors.

You can also chop the rosemary needles, after stripping from sprigs, with a knife using a cutting board. For me, snipping the needles with kitchen scissors is much easier. 

Yield: 4 servings

Air Fryer Rosemary Garlic Potato Wedges

Air Fryer Potato Wedges

These Air Fryer Rosemary Garlic Potato Wedges are delicious, crispy and seasoned to perfection.


  • 2 pounds Yukon Gold potatoes, scrubbed and cut into wedges
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh Rosemary, chopped
  • 2 cloves garlic, minced
  • Salt to taste


  1. Preheat the air fryer to 360º F. for 15 minutes.
  2. Toss together the potatoes, olive oil, rosemary and garlic
  3. Place the potatoes in the air fryer in a single layer.
  4. Cook the wedges for 10 minutes. Give the basket a shake and cook for 5 more minutes. If the fries aren't as crispy as you like, cook for 5 more minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 274Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 169mgCarbohydrates 49gFiber 5gSugar 3gProtein 6g

Did you make this recipe?

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If You Don’t Have An Air Fryer, You Can Bake The Wedges In The Oven

If you don’t have an air fryer, you can bake these wedges in the oven. Preheat the oven to 450º. Spread the potatoes on a baking sheet in a single layer. Bake for 25 minutes or until tender when pierced with a fork. 

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