▢ 3 Large Russet Potatoes ▢ 2 tbsp Olive Oil ▢ 1 tsp Salt ▢ ½ tsp Pepper ▢ 1 tsp Garlic Powder ▢ 1 tsp Paprika ▢ 1 tbsp Dried Oregano ▢ 1 tbsp Nutritional Yeast
Wash the potatoes under cold water, scrub the skin well to remove any dirt. Don't peel off the skin.
Cut each potato in half lengthwise and then cut into wedges. Each potato makes about 8-16 wedges depending on their size.
Place the potato wedges into a large mixing bowl, cover with cold water. Set aside for 10 minutes until the water is cloudy.
Drain the potato wedges in a sieve over the sink, then pat dry the wedges into a clean kitchen towel or absorbent paper.
Place the potato wedges into a large bowl and toss with olive oil and all seasonings.
Place the potato wedges in the air fryer basket. Air fry for 35-40 minutes, shaking the basket every 8-10 minutes to roast evenly on all sides.
Serve Crispy Air Fryer Potato Wedges hot with extra salt and dip of choice like my cucumber dip recipe.
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 6 Servings Calories: 196 kcal per Serving