Ingredients:

  • 2 lbs (900g) Russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Cut potatoes lengthwise into wedges, about ½-inch thick at the widest part.
  2. Place wedges in a large bowl of cold water. Soak for at least 15 minutes (or up to 30) to remove excess starch. Drain thoroughly and pat dry with paper towels.
  3. In the same bowl, toss the dried potato wedges with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Ensure the wedges are evenly coated.
  4. Preheat your air fryer to 400°F (200°C). Arrange the potato wedges in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  5. Air fry for 10 minutes. Then, shake the basket or flip the wedges with tongs. Continue cooking for another 10-15 minutes, or until the wedges are golden brown and crispy.
  6. Transfer the air fryer potato wedges to a serving platter and serve hot with your favourite dips.