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Air fryer potato wedges with onions served on a ceramic plate with herbs and crispy golden edges
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Air Fryer Potatoes and Onions - Crispy, Golden, and Easy

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds potatoes (Yukon gold or red potatoes work best), scrubbed
  • 1 large yellow or sweet onion, peeled
  • 2–3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (or 2 minced garlic cloves)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme or Italian seasoning
  • Optional: 1 tablespoon chopped fresh parsley or chives, for garnish
  • Optional finish: 1 teaspoon red wine vinegar or lemon juice

Instructions

  • Preheat your air fryer. Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps with immediate browning.
  • Slice the potatoes. Cut into 1/4-inch thick half-moons or small wedges. Keep the size consistent so everything cooks evenly.
  • Slice the onion. Halve it root to tip, then slice into 1/4-inch strips. Too thin and they’ll burn; too thick and they won’t soften in time.
  • Season in a bowl. Toss potatoes and onions with oil, salt, pepper, garlic powder, paprika, and thyme. Everything should look lightly coated, not greasy.
  • Load the basket. Spread in a mostly even layer. A little overlap is fine, but don’t overload—cook in two batches if needed for maximum crispiness.
  • Air fry for 10 minutes. Shake the basket or stir halfway through to prevent sticking and promote even browning.
  • Stir and continue. Air fry for another 8–12 minutes, shaking every 4–5 minutes, until potatoes are golden and tender and onions are caramelized at the edges.
  • Finish and taste. Sprinkle with fresh herbs and a small splash of vinegar or lemon juice. Adjust salt and pepper to taste.
  • Serve hot. They’re best right away, while the edges are crisp.