Crispy Potato Wedges

Ingredients

Base

• 900 g (approx. 2 lbs / 4 large) Russet potatoes, scrubbed thoroughly
• 1 tbsp (8 g) cornstarch
• 2 tbsp (30 ml) olive oil or avocado oil

Seasoning Blend

• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1 tsp (2 g) smoked paprika
• 1/2 tsp (1 g) dried oregano
• 1/2 tsp (1 g) dried thyme
• 1 tsp (6 g) fine sea salt (plus extra to taste)
• 1/2 tsp (1.5 g) freshly cracked black pepper
• 1/4 tsp (0.5 g) cayenne pepper (optional, for subtle heat)

Garnish (Optional)

• 2 tbsp fresh flat-leaf parsley, finely minced
• 2 tbsp finely grated Parmesan cheese

Instructions

1. Cut the Wedges

1. Place a scrubbed, unpeeled potato lengthwise on a stable cutting board.
2. Slice the potato in half lengthwise.
3. Place each half cut-side down and slice in half again lengthwise to create quarters.
4. Angle your knife toward the center ridge of each quarter and slice down the middle to produce uniform wedges approximately 2 cm (3/4-inch) thick. Uniformity ensures even cooking throughout the batch.

2. The Starch-Removal Soak

1. Transfer the cut wedges into a large bowl.
2. Cover the wedges completely with warm or hot tap water.
3. Let them soak undisturbed for 20 minutes . The water will turn cloudy as excess starch leaches out.

3. Dry Thoroughly

1. Drain the wedges in a colander.
2. Spread them in a single layer across a clean kitchen towel or several layers of paper towels.
3. Use a second towel to firmly pat every wedge until bone dry to the touch. Let them air-dry on the towel for an extra 3 to 5 minutes.

4. Season and Coat

1. Transfer the thoroughly dried wedges back to a dry mixing bowl.
2. Sprinkle the cornstarch over the wedges first, tossing vigorously until every piece has a faint, powdery veil.
3. Drizzle the olive oil evenly across the wedges and toss to coat.
4. In a small ramekin, stir together the garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, sea salt, black pepper, and cayenne.
5. Sprinkle the spice mixture over the wedges, tossing continuously until the seasoning adheres evenly to all cut sides.

5. Air Fry to Perfection

1. Preheat your air fryer to 200°C (400°F) for 3 to 5 minutes .
2. Arrange the wedges in the air fryer basket in a single layer. For standard 4-to-6-quart baskets, cook in two separate batches to avoid overcrowding. Airflow is vital for crispness; stacking causes the potatoes to steam.
3. Slide the basket in and cook at 200°C (400°F) for 10 minutes .
4. Pull the basket out, use tongs to flip each wedge onto its opposite cut side (or give the basket a firm shake), and cook for an additional 8 to 10 minutes .
5. The wedges are done when the edges turn a deep golden brown and a fork pierces the thickest portion with zero resistance while meeting a crackling crust.

6. Garnish and Serve

1. Immediately transfer the piping hot wedges to a serving platter.
2. Sprinkle with fresh minced parsley, a dusting of grated Parmesan, and an extra pinch of flake salt if desired.
3. Serve immediately alongside garlic aioli, spicy ketchup, or ranch dressing.

Nutrition

Calories: 248 kcal — · Protein: 4.8 g 10% · Fat: 7.2 g 9% · Carbohydrates: 42.5 g 15% Dietary · Saturated Fat: 1.0 g 5% · Fiber: 4.6 g 16% · Sugar: 1.8 g — · Sodium: 588 mg 26%