Ingredients:

  • 2 lbs (900g) Russet potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • ½ cup (120ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • Pinch of salt and freshly ground black pepper to taste

Instructions:

  1. Wash and cut the potatoes into evenly sized wedges.
  2. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Ensure wedges are evenly coated.
  3. Preheat the air fryer to 400°F (200°C). Arrange the potato wedges in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches.
  4. Air fry for 20-25 minutes, flipping halfway through, or until golden brown and crispy.
  5. While the potatoes are cooking, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.
  6. Transfer the cooked potato wedges to a serving plate and serve immediately with the garlic aioli.