Air Fryer Potato Wedges (Printable Version)

# What You'll Need:

→ Potato Wedges

01 - 1 kilogram Russet potatoes or starchy white potatoes, scrubbed and unpeeled
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder

# Step-by-Step Directions:

01 - Cut potatoes into even wedges, approximately 2 centimetres thick at the widest part.
02 - Place wedges in a large bowl of cold water and soak for at least 30 minutes to remove excess surface starch.
03 - Drain wedges and thoroughly pat dry with a clean kitchen towel to ensure crisp texture.
04 - In a large bowl, toss dried potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
05 - Place seasoned potato wedges in a single layer in the air fryer basket, working in batches as needed to avoid overcrowding.
06 - Air fry at 200°C for 18-22 minutes, shaking the basket half-way through, until golden brown and crisp on the outside and tender inside.
07 - Serve potato wedges hot with your choice of dipping sauce such as chipotle mayo, garlic aioli, or homemade ketchup.

# Helpful Notes:

01 - Soaking potato wedges before cooking removes excess starch, resulting in a crisp exterior and even cooking.
02 - Cut potatoes and soak in advance for up to 24 hours, storing submerged in water in the refrigerator until ready to cook.
03 - Arrange wedges in a single layer to ensure proper air circulation for even crisping.

Go Back