Ingredients
Scale
- 3 large Russet potatoes, scrubbed and dried
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon cracked black pepper
- Optional: Freshly grated Parmesan cheese for topping
Instructions
- Wash your potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a kitchen towel; moisture is the enemy of crispiness. Slice each potato in half lengthwise, then slice each half into 3 or 4 even wedges. If you have time, soak the wedges in cold water for 15 minutes to remove excess starch, then pat them dry again before proceeding.
- Place the dry potato wedges in a large mixing bowl. Drizzle with olive oil and toss until every wedge is lightly coated. In a small ramekin, whisk together the garlic powder, dried parsley, onion powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the potatoes and toss again, ensuring the spices are evenly distributed across the surface of the wedges.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange the seasoned wedges in the air fryer basket in a single layer. Do not stack them, as they need airflow to crisp up. Cook for 15 to 20 minutes, shaking the basket halfway through the cooking time. The wedges are done when they are golden brown and the edges look slightly blistered.
- Carefully remove the wedges from the air fryer basket. Transfer them to a serving platter while they are still hot. If desired, sprinkle with extra sea salt or a handful of freshly grated Parmesan cheese. Serve immediately with your favorite dipping sauces like spicy mayo, ketchup, or ranch dressing.
- Cook Time: 30 minutes