Potato Wedges

Russet is just a suggestion; I regularly use other potato varieties, including small red potatoes — they all work great. Just make sure they aren't bigger than about an inch at their widest point.

Yes, 20+ minutes seems like a long time in the air fryer - but the potatoes contain a lot of moisture and it takes a while to cook through and crisp up.

Ingredients

• 4 medium russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• Salt and pepper

Instructions

1. Toss potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
2. Arrange wedges in a single layer, working in batches if needed.
3. Air crisp at 400°F for 20–25 minutes, flipping halfway through.
4. Serve immediately.

Notes

Soak the cut wedges in cold water for 30 minutes before cooking for extra crispiness. Pat completely dry before tossing with oil.