Ingredients:

  • 2 lbs Russet potatoes
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash and dry the Russet potatoes thoroughly. Slice each potato in half lengthwise, then slice those halves into thirds or quarters to create uniform wedges. Note: Consistent size means they cook at the same rate.
  2. In a large mixing bowl, whisk together the olive oil and cornstarch to create a slurry.
  3. Add the potato wedges to the bowl and toss until every surface is thinly coated.
  4. Sprinkle in the garlic powder, smoked paprika, salt, and pepper, tossing again until the wedges are evenly seasoned.
  5. Preheat the air fryer to 400°F (200°C).
  6. Arrange the wedges in the basket in a single layer to ensure maximum airflow. Note: Do not stack them deep or they'll steam.
  7. Cook for 18–22 minutes until the exteriors are deep golden brown and feel rigid.
  8. Use tongs to shake the basket or flip the wedges every 7 minutes to ensure all sides hit the heat.