Step 1

Slice potatoes into wedge shapes.

Step 2

Place the wedges in a large bowl and cover with boiling water. Allow to soak for up to 20 minutes. (You can go as low as 5 minutes if pushed for time.)

Step 3

Meanwhile, mix your crushed garlic, rosemary and olive oil in another large bowl.

Step 4

Once the wedges are finished soaking, drain and pat dry with a paper towel. Add them to the bowl with the oil, garlic and rosemary and mix to get them all nicely coated. Add salt to taste.

Step 5

Brush the inside of your air fryer basket with a thin coat of oil and pre-heat to 200C / 390F.

Step 6

Once the air fryer is ready, put the coated wedges into the basket. Try to minimize overlap, but a little bit is fine. Spoon out any bits of garlic and rosemary that remain in the bowl on the top.

Step 7

Cook for 15 minutes (give or take 5 minutes, depending on how crisp you want them and how large your wedges are), making sure to shake the basket and/or flip over the wedges at least once in the middle.