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Cut each half into three wedges. In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan salt and pepper. Place the potatoes in the basket of your air fryer. Cook for 390 for 15 minutes. Shake the basket every 5 minutes until crispy and golden brown.
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Optional Oven Instructions. Preheat oven to 400 degrees F. Mix salt, lemon pepper, sumac, red pepper flakes, melted butter, olive oil, crushed garlic, and Herbs de Provence. Add potato wedges to a large bowl and drizzle with the seasoning mixture. Toss to completely cover the potatoes with the seasoning mix.
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Soak in hot water. Pat very dry. Toss with seasonings. Air fry potato wedges at 350 degrees F for 10 minutes. Toss, then continue to air fry for 5 minutes more. Toss potatoes again, and then increase air fryer temperature to 400 degrees F and cook for about 15 minutes more, tossing potatoes every 5 minutes.
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Fill a large bowl with cold water and soak wedges for 30 minutes (optional, this removes starch from the potatoes). Drain very well, and dab potatoes dry with a kitchen towel or paper towel. Toss the potato wedges with oil and seasonings. Place in a single layer in the air fryer basket and cook 15 minutes.
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Cut each potato in half lengthwise. Slice each half into four wedges. Place the potatoes in a large bowl and add the olive oil and seasonings. Toss to coat, making sure each piece of potato is coated in spices. Transfer the potato wedges to the air fryer basket then air fry at 200ºC/400ºF for 15-20 minutes.
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Spray the basket of the air fryer with cooking spray. Add the potatoes and if desired, spray potatoes with cooking spray for an extra crispy potato wedge. Set temperature to 390 degrees Fahrenheit and the timer for 15 minutes for regular sized wedges, adjust timing by a minute or two if the wedges are thinner or thicker.
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You will have 16 wedges. Gather the seasonings. Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined. Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes. Flip wedges with tongs and cook for an additional 5 minutes.
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Add the potato wedges and toss to coat the potatoes with the seasoning. Place wedges in the basket of the air fryer and cook for 15 minutes at 400F (200C). Shaking the basket every 5 minutes. Depending on your Air Fryer you might have to fry them in batches. In a bowl combine grated Parmesan cheese and parsley if using.
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2. Place the potato wedges in a large bowl to soak with cold water for 15 minutes. 3. Drain the potato wedges and pat them dry. Then add to a large bowl and toss with extra virgin olive oil and spices/seasonings . 4. Place the potato wedges in the air fryer basket (be sure not to overlap the wedges too muchfor more even cooking). 5.
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Instructions. Cut 2 pounds russet potatoes into 1/2-inch wedges (about 8 wedges per potato). Transfer to a large bowl and add enough cold tap water to cover the potatoes by 1 inch and soak for 20 minutes. Heat the air-fryer to 380°F. Drain the potatoes and pat dry with a clean kitchen towel.
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Directions: Cut into wedges. Stir into a bowl, salt, parsley, garlic, oregano, pepper and lemon juice, and season potatoes. Spread oil on potato wedges. Transfer to the basket, cook at 400ºF (204ºC) for 20 minutes, flipping them halfway through. Serve your air fryer red potato wedges and enjoy!
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Drizzle the potatoes all over with olive oil and sprinkle with salt, garlic powder, pepper, and smoked paprika. Toss well to combine. Preheat the air fryer to 325°F. Place the potatoes in the basket in a single layer, skin side down, with a little bit of space in between each potato wedge. Cook for 12 minutes.
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Fill a large bowl with cold water and soak wedges for 30 minutes. This helps remove excess starch so the potato wedges are crispy on the outside and fluffy on the inside. Preheat air fryer to 360. Drain the water and pat the potato wedges dry with paper towels, dry the bowl and return the potato wedges to the bowl.
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Shake dry, then place in a large bowl. In a separate small bowl, combine the cornstarch, parsley, onion salt, garlic powder, paprika, and pepper. Drizzle the potato wedges with oil and toss or mix to cover. Sprinkle with all of the seasoning blend and toss to coat. Place the potato wedges in the air fryer basket in a single layer, careful not.
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Storage & Reheating Instructions. Refrigeration: Cool potato wedges, store in an airtight container, and refrigerate within 2 hours. Enjoy within 2-3 days. Freezing: Freeze wedges on a baking sheet, transfer to a freezer-safe bag, and store for up to 2-3 months. Reheating: Air fry refrigerated or thawed wedges for crispiness. For frozen wedges, thaw overnight and then air fry.
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Mix the crushed garlic with the olive oil, oregano, and red pepper flakes. After the potatoes have fried for 10 minutes, transfer them to a large bowl and toss with the olive oil mixture. Once coated, sprinkle the grated parmesan over the top and toss to evenly coat. Air fry an additional 12-15 minutes at 400ºF, shaking halfway through.
