Air Fryer Potato Wedges (Print Version)

# Ingredients:

→ Potato Wedges

01 - 2 large potatoes (200-250 grams each)
02 - ½ tablespoon garlic powder
03 - ½ teaspoon smoked sweet paprika
04 - Kosher salt to taste
05 - Ground white pepper to taste
06 - 1 to 2 tablespoons olive oil

# Instructions:

01 - Cut each potato into 8 wedges by halving lengthwise, then slicing each half into four equal pieces.
02 - Soak potato wedges in a large bowl of ice-cold water for 15 to 30 minutes.
03 - In a small bowl, mix garlic powder and smoked sweet paprika.
04 - Remove wedges from water and pat them dry. Lightly brush all sides of the wedges with olive oil.
05 - Season all sides of the wedges with salt, white pepper, and the garlic-paprika mixture.
06 - Place seasoned wedges on two Air Fryer trays, ensuring each piece is positioned with the skin on one side.
07 - Preheat Air Fryer to 370°F (188°C). Insert the trays. Cook for 20 minutes, checking halfway to flip the wedges on both trays.
08 - Continue cooking until wedges are golden and crisp on the outside. Adjust tray positions as needed.
09 - Serve potato wedges with your preferred dipping sauce.

# Notes:

01 - Russet or Yukon gold potatoes yield the best results for potato wedges.
02 - Air Fryer cooking time may vary depending on the model. Monitor closely for desired crispness.
03 - The top tray cooks faster in some Air Fryer models. Adjust placement as cooking progresses.

Back