Ingredients
Scale
- 3 large Russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon cornstarch (or potato starch)
Instructions
- Step 1: Wash the potatoes thoroughly and slice them lengthwise into wedges (approximately 1/2 inch thick). Place the cut wedges into a large bowl and cover them completely with very hot tap water; let them soak for 10 minutes to remove excess starch, then drain completely.
- Step 2: Pat the drained wedges dry using a clean kitchen towel or paper towels. In the bowl, toss the wedges with olive oil until lightly coated. Then, sprinkle with kosher salt, garlic powder, black pepper, paprika, and cornstarch, ensuring all pieces are evenly covered.
- Step 3: Preheat your air fryer to 400°F (200°C). Arrange the seasoned potato wedges in a single layer inside the air fryer basket. Work in batches if necessary, ensuring the basket is not overcrowded for maximum crispness.
- Step 4: Air fry the first batch for 10 minutes. At the 10-minute mark, open the basket and vigorously shake the wedges or flip them using tongs to ensure even browning.
- Step 5: Return the basket to the air fryer and cook for an additional 8 to 12 minutes, or until the wedges are deep golden brown and crispy on the exterior. Repeat with any remaining batches. Serve immediately with your favorite dipping sauce.
Notes
- Store leftover wedges in an airtight container in the refrigerator for up to 3 days, although they are definitely best enjoyed immediately.
- To revive maximum crispness, reheat any stored wedges in the air fryer at 350°F (175°C) for 3 to 5 minutes, completely avoiding the microwave which causes sogginess.
- Elevate these perfect wedges by serving them as "nacho fries," topping them immediately after air frying with melted cheese, crumbled beef bacon, and a drizzle of ranch or sour cream.
- For maximum crunch, the key is Step 2: ensure the potato wedges are bone-dry after soaking, as any residual moisture will steam the potatoes instead of allowing the cornstarch coating to crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-6 Potato Wedges (approx. 110g)
- Calories: 145
- Sodium: 380mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Protein: 1g