Scott's Recipe

Potato Wedges - Baked Or Air Fried

Category: Potatoes

4 Russet or Yukon Gold potatoes, about 3 lbs
3 Tbsp olive oil
Salt to taste

***Seasoning***
1/2 tsp onion powder
1.5 tsp paprika
2 tsp dried parsley
1.5 tsp garlic powder
½ tsp pepper
¼ tsp cayenne, optional


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***
1. Preheat oven to 415°.
2. Combine seasoning ingredients (not including salt). Set aside.
3. Wash the potatoes well and pat completely dry.
4. 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.)
5. Use paper towels to thoroughly dry each potato wedge to ensure they’re all crispy. Place them in a large bowl.
6. 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.
7. Place on a large baking sheet. Leave space around each one so that the edges get crispy.
8. Sprinkle with desired amount of salt.
9. Bake for 20 minutes. Flip each over and bake for 15-20 more minutes, until your desired color is reached. Serve!

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