These air fryer potato wedges are the perfect balance of a light, fluffy center and a golden, ultra-crispy skin. By soaking the potatoes beforehand, you remove excess starch to ensure the perfect crunch every time. They are a healthier, non-fried alternative to classic potato wedges, seasoned simply for a savory, restaurant-quality snack that pairs perfectly with any main dish or as a standalone treat.
4 large Russet Potatoes
2 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Kosher Salt
1/2 tsp Freshly Cracked Black Pepper
Scrub the potatoes thoroughly under cold running water.
Cut each potato lengthwise into eight equal-sized wedges.
Soak the wedges in a large bowl of ice water for 30 minutes to remove excess starch.
Drain and pat the wedges completely dry using paper towels.
Transfer wedges to a bowl, drizzle with olive oil, and toss to coat.
Combine garlic powder, smoked paprika, salt, and pepper; sprinkle over potatoes and toss.
Preheat air fryer to 400 degrees Fahrenheit for 3 minutes.
Arrange wedges in a single layer in the air fryer basket.
Cook for 20 minutes, flipping halfway through for even browning.
Ensure the potatoes are completely dry before seasoning to achieve the best crunch. Do not crowd the air fryer basket; cook in batches if necessary to maintain consistent airflow.
Find it online: https://itisrecipes.com/air-fryer-potato-wedges/