Ingredients:

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

Instructions:

  1. Cut each potato in half lengthwise, then cut those halves into quarters, and those quarters again to create 8 uniform wedges per potato.
  2. Place the wedges in a bowl of cold water for 30 minutes to remove excess surface starch.
  3. Pat the wedges completely dry with paper towels until no moisture remains on the surface.
  4. In a large bowl, toss the dried wedges with olive oil until evenly glazed.
  5. Sprinkle the cornstarch, paprika, garlic powder, salt, and pepper over the potatoes and toss again until evenly coated.
  6. Preheat the air fryer to 400°F (200°C) and place the wedges in the basket in a single layer.
  7. Cook for 18 minutes total, shaking the basket vigorously at the 9-minute mark to rotate the wedges.
  8. Remove until golden brown and crackling.