Step 1

Cut potatoes- Search for small to medium-sized russet potatoes for this recipe, and avoid any large or long ones. Place potato on the cutting board, then cut in half. Place each half cut side down, and cut in half again. Finally, cut each quarter on an angle to create 8 potato wedges from a potato.

Step 2

Soak potatoes- Place potato wedges in a bowl of cold water and allow to sit for 15-30 minutes. Soaking potatoes helps remove starches from the surface of the potatoes, but in my experiments, also seems to infuse the insides with moisture, preventing them from drying out in the air fryer.

Step 3

Dry potatoes- Shake off excess water, and arrange potato wedges on a clean kitchen towel. Blot with a second towel to remove extra moisture from the surface of the potato.

Step 4

Toss in oil and spices- Toss the potato wedges in the oil to coat, then in the paprika, onion powder, garlic powder and salt. Keep mixing until they are evenly coated.

Step 5

Pre-heat- Heat the air fryer to 400°F for 5 minutes.

Step 6

Cook- Heat your air fryer to 400°F and allow it to preheat for at least 5 minutes. Arrange the potato wedges cut side down in the air fryer and cook for 7 minutes. Flip the wedges so that the other cut side is down and cook for an additional 3-5 minutes (depends on the air fryer & size of potatoes).Potatoes are ready when edges are crispy and insides are soft- break open a taste tester and (carefully!) taste.