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a plain plate of thick russet potato wedges with browned paprika-speckled surfaces, crisp edges and brown skin along one side of each wedge, with no cheese, dipping sauce, parsley or garnish
Andre Lewis

Potato Wedges

Soak the cut wedges, dry them thoroughly and give the air fryer room to move hot air around each piece. A crowded basket makes soft potatoes with a few browned tips, even if the timer says they are done. Paprika and garlic powder cling to a small amount of oil, while the skin helps each wedge hold its shape when you turn it. Work in two batches and keep the first warm in a low oven. The potatoes should bend slightly when pressed at the thick end but stay crisp along their thinner edges, without flour or a thick breaded coating hiding the cut.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs russet potatoes about 3 medium potatoes, scrubbed
  • 1 tbsp neutral oil
  • 3/4 tsp fine salt
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Cut each potato lengthwise into 8 even wedges. Cover with cold water in a bowl and soak for 20 minutes, then drain and dry every surface thoroughly with a clean towel.
  2. Heat the air fryer to 400°F and the oven to 200°F for holding. Toss wedges with oil, salt, paprika, garlic powder and pepper.
  3. Arrange half the wedges in a single layer in a 5-quart or larger air-fryer basket, leaving small gaps. Cook for 10 minutes.
  4. Turn wedges and cook for 10 to 14 minutes more until browned on the edges and a fork passes through the thickest part easily. Transfer to a rack on a sheet pan in the warm oven.
  5. Repeat with remaining wedges, adjusting the last few minutes to their thickness. Serve both batches promptly, about 4 wedges per person.