Crispy Air Wedges (Print Version)
# Ingredients:
→ Potato Wedges
01 -
4 medium russet potatoes
02 -
1 teaspoon salt
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon ground black pepper
05 -
2 tablespoons olive oil
# Instructions:
01 -
Pat each russet potato dry using paper towels. Rinse them under cool water until all dirt is gone, then dry again. Slice the potatoes lengthwise to make wedges. Make sure they're dry before moving on.
02 -
Put your wedges in a mixing bowl. Pour on the ground pepper, garlic powder, and salt. Give them a quick toss so the spices are everywhere. Next, splash in olive oil and toss again so everything’s nicely coated.
03 -
Turn your air fryer on and set it to 204°C. Let it heat for about 3–5 minutes before popping in the potatoes.
04 -
Lay the wedges in one layer in your air fryer basket. Let them cook at 204°C for 15 minutes. Halfway in, pause to either shake the basket or flip the wedges, so both sides crisp. They're done once they're golden, crunchy, and soft inside.
05 -
Once cooked, move your wedges to a plate. Dig in right away, and if you want, dip them in your favorite sauce or have them as a tasty side.
# Notes:
01 -
Patting the potatoes really dry helps them come out crunchier.
02 -
Store any extra wedges in a sealed container in the fridge, and they'll be good for about five days.
03 -
Heat leftovers in the air fryer for a few minutes at 204°C to make them crispy again.