Score another win for the air fryer!
I was making a food kit meal, and it called for cutting two Russet potatoes in wedges, seasoning them lightly, and then oven roasting them.
I had my doubts, so I turned to this cool new cook book I picked up at Whole Foods – all air fryer, five ingredients or less – and they told me the score on fresh, air fried, potato wedges. And a little secret first step to take to vastly improve your fries.
Boil ’em!
INGREDIENTS
•2 russet potatoes
•Water
•1/2 tsp salt
•1 tsp olive oil
•1/2 tsp Seasoned Salt
•1 tsp Italian seasoning
Wash and cut the potatoes into wedges.
Add the 1/2 teaspoon of salt to water in a medium pot and bring to a boil.
Add the potatoes, cook for five minutes, then drain and rinse until the potatoes are cool
Place in a large bowl and toss with the olive oil, Seasoned Salt, and Italian seasoning.
Heat your air fryer to 400º.
Arrange the seasoned wedges in a single layer on the air fryer basket and cook for ten minutes.
Remove from the air fryer, turn the wedges over, and air fry for another five to ten minutes, until golden brown.
Note: for this batch, I cooked the potatoes for five minutes after turning them over, and they were good; but I think a few more minutes would have made them pretty darned stellar.