Air Fryer Potato Wedges Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g russet potatoes (about 3-4 large potatoes)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp dried rosemary (or dried thyme)</li><li class="ingredients-single-item">1/2 tsp onion powder</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">Cooking spray (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Sharp kitchen knife</li><li class="equipment-single-item">Large mixing bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Wash the potatoes thoroughly under cold water, scrubbing to remove any dirt. Pat them completely dry with paper towels - this is crucial for achieving maximum crispiness. Leave the skins on for extra texture and nutrients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cut each potato in half lengthwise, then cut each half into 3-4 wedges of even thickness (about 1-1.5cm thick). Try to keep all wedges similar in size so they cook at the same rate. If some potatoes are larger, cut them into more wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the potato wedges in a large bowl and cover them with cold water. Let them soak for 30 minutes if you have time (this removes excess starch and makes them crispier), then drain thoroughly and pat completely dry again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same bowl, drizzle the olive oil over the wedges. In a small dish, mix together the garlic powder, paprika, dried rosemary, onion powder, salt, and pepper. Sprinkle this mixture over the potatoes and toss until each wedge is evenly coated. The oil helps the seasoning adhere while creating a crispy exterior during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 200°C for 3 minutes. Lightly spray the air fryer basket with cooking spray if your model tends to stick (optional for most non-stick baskets).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange potato wedges in a single layer in your air fryer basket, leaving space between each piece for proper air circulation. Depending on your air fryer size, you may need to cook in batches - overcrowding will result in steaming rather than crisping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook at 200°C for 10 minutes, then remove the basket and carefully flip each wedge. Return to the air fryer and continue cooking for another 8-10 minutes until the wedges are golden brown and crispy on the outside. You can test one wedge by ensuring it's tender inside but crunchy outside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If you're cooking in batches, keep the first batch warm in an oven set to 150°C while the second batch cooks. For extra crispiness in both batches, return all wedges to the air fryer for a final 2-minute blast at 200°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve immediately while hot and crispy. These potato wedges are delicious on their own or paired with your favorite dipping sauce like ketchup, mayonnaise, sour cream, or aioli. If you'd like, sprinkle with a little extra salt or some fresh herbs just before serving.</li></ol>