So, YEH, this is a riff on a recipe I posted back in August, but I’ve adjusted the seasonings, and added Aioli.
Of course, I say “I” when the potatoes and the idea of the Aioli came from a food kit subscription we’ve been using for a while now. Most weeks, we order two to four “meals” packed with an illustrated recipe card detailing prep work and how to make the whole shebang.
One of my fave things about the kits is that
they are so flexible. They can (and do) suggest I pan fry some chicken, but we are much happier when I use the air fryer, as in this tasty case.
Same with these potato wedges, they suggested oven roasting, but really, this air fryer method is pretty darned simple, and so very good!
First thing, is wash your potatoes, cut in half, then into wedges, mebbe 12 to 14 wedges per whole potato, and pop the wedges in a pan and cover with water.
Then, leave ’em to sit for ten or 20 minutes, just to help draw out the excess starch.
INGREDIENTS
•2 russet potatoes, prepped and soaked.
•Boiling, salted water
•1-1/2 tsp olive oil
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
Drain your potatoes after soaking, then rinse well while you bring a pot of salted water to a roiling boil.
Add the potatoes and boil for five minutes, then drain again under cold running water.
Note: I do the soaking and rinsing and boiling an hour or two ahead of time to give the potato wedges some time to air dry well before seasoning and air frying.
When ready to cook, preheat your air fryer (if it needs to be preheated) to 400º.
Note: some air fryers do not require preheating; consult your owner’s manual.
Toss your potato wedges with the olive oil, Seasoned Salt, and black pepper, then arrange in a single layer in your air fryer basket.
Pop into the air fryer and cook for ten minutes.
Pull the basket out of the air fryer, your potato wedges are nicely golden in places.
Turn the wedges over and pop back into the air fryer for another five to ten minutes, until your potatoes are as browned and crispity as you like.
Oh, and do not skip trying these with the Aioli; wicked tasty!