Potato Wedges (Baked or Air Fried!)

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

4 Russet or Yukon Gold potatoes (about 3 lbs.)

3 Tablespoons olive oil

Salt (to taste)

1/2 teaspoons onion powder

1 ½ teaspoons paprika

2 teaspoons dried parsley

1 ½ teaspoons garlic powder

½ teaspoon pepper

¼ teaspoon cayenne (optional)

Directions

Note: If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.

Oven Baked Method

Preheat oven to 415°.

Combine seasoning ingredients (not including salt). Set aside.

Wash the potatoes well and pat completely dry.

Cut each potato in half lengthwise, then cut each half into 4 wedges for a total of 8 wedges per potato. Larger potatoes may require more slicing. (They should be about 3/4 to 1- inch thick.)

Use paper towels to thoroughly dry each potato wedge to ensure they’re all crispy. Place them in a large bowl.

Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to mix until generously coated.

Place on a large baking sheet. Leave space around each one so that the edges get crispy.

Sprinkle with desired amount of salt.

Bake for 20 minutes. Flip each over and bake for 15-20 more minutes, until your desired color is reached. Serve!

Air Fryer Method

Prepare potato wedges as outlined above. Once sliced and seasoned, place in a preheated air fryer at 400° for 15 minutes, tossing them halfway through. Serve!

Nutrition

• Calories: 179 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 8 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 3 g