AIR FRYER POTATO WEDGES

INGREDIENTS

• 4 – 5 potatoes
• 1 tbsp olive oil Substitute – Vegetable Broth 1 tbsp
• 1/2 tsp salt
• 1/4 tsp black pepper powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika cayenne pepper
• dried herb mix optional
• fresh herbs optional

INSTRUCTIONS 

Cut The Potato Into Wedges

1. Wash and clean the potatoes nicely. Rub with a brush to clean any dirt or impurities on the skin.
2. Cut the potato into halves lengthwise.
3. Place them on the chopping board and cut again into equal halves (lengthwise)
4. Now the potato is cut into quarters.
5. Take each quarter and cut through the center edge into halves.
6. Now 4 parts are cut into 8 wedges.
7. If the potato is large and you are getting large quarters, You can cut them into 3 equal parts too but cut them through crenter edge only.
8. Wash the potatoes thoroughly in freshwater. Then keep the wedges in cold water for 15 – 30 minutes. Then remove from water and wipe out water.

Season the Potato Wedges

1. Place the wedges in a large mixing bowl.
2. Add all seasoning mix along with olive oil (broth) to the bowl.
3. Mix them well, using hand for better results.

Air-fry Potato Wedges

1. Place the seasoned wedges inside the air-fryer container.
2. Don’t over-crowd the container for an even cooking.
3. Now air-fry the potatoes at 400F for about 15 minutes.
4. Toss them in half way at around 7 – 8 minutes.
5. Remove after it’s done.
6. Sprinkle some fresh herbs and serve.

Oven-baked Potato Wedges

1. Pre-heat the oven at 400 F.
2. Line the baking sheet with a parchment paper.
3. Place the seasoned wedges on the baking sheet.
4. Bake the wedges for 35 minutes.
5. In the midway toss/ flip the wedges so that it will be evenly crispy.
6. Remove from oven when cooked.
7. Sprinkle some fresh herbs and serve with tomato ketchup.