Ingredients
Scale
- 3 large Russet potatoes (about 1.5 lbs), scrubbed clean
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: Freshly grated Parmesan cheese for topping
Instructions
- Start by cutting each potato in half lengthwise, then cut each half into three or four uniform wedges. If you have time, soak the wedges in a bowl of cold water for 15 to 30 minutes to remove excess starch; this ensures maximum crispiness. Drain the water and use a clean kitchen towel or paper towels to pat the potatoes completely dry. Place the dry wedges in a large mixing bowl and drizzle them with olive oil. In a small ramekin, mix the garlic powder, onion powder, parsley, oregano, paprika, salt, and pepper. Sprinkle the seasoning over the potatoes and toss thoroughly until every wedge is evenly coated in oil and spices.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned potato wedges in the air fryer basket in a single layer. Do not overcrowd the basket; if necessary, cook in two batches to ensure proper airflow. Slide the basket in and cook for 15 to 20 minutes. At the halfway mark (around 10 minutes), pull out the basket and give it a good shake or use tongs to flip the wedges. This helps all sides get that deep golden brown color and crispy texture. Continue cooking until the edges are browned and the centers are fork-tender.
- Once the wedges are done, transfer them immediately to a serving platter or individual bowls. While they are still piping hot, sprinkle a little extra salt or some freshly grated Parmesan cheese over the top if desired. Serve them alongside your favorite dipping sauces, such as spicy mayo, garlic aioli, or classic organic ketchup. These are best enjoyed immediately while the exterior is at its crunchiest.
- Cook Time: 30 minutes