- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
NUTRITION
- Serving Size: 4-5 wedges
- Calories: 128
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
INGREDIENTS
- 2 large russet potatoes, about 8–12 ounces each
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
INSTRUCTIONS
- Cut potatoes: Wash potatoes thoroughly. Cut each potato in half lengthwise, then, cut each half into 4-5 wedges, depending on the potato thickness and shape. Refer to photos above for example. Place cut potatoes into a medium mixing bowl.
- Soak the potatoes (optional): Add cold water to your bowl of potatoes and soak for at least 20 minutes. It will help make the wedges crisper around the edges, but it’s not required if you don’t have time. After 20 minutes, drain the liquid and use a paper towel to pat your wedges dry.
- Prepare wedges: Add all the remaining ingredients, including avocado oil, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the bowl with the potato wedges. Use tongs to mix until all the arrowroot is soaked up and mixed with the oil and spices, completely coating the potato wedges.
- Air fry wedges: Place the wedges into your air fryer in as much of a single layer as possible. If you have a smaller air fryer, you may need to do this in multiple batches. Air fry at 380F for 15-20 minutes, flipping wedges after 10 minutes and making sure none are stuck together. Remove potato wedges from the air fryer when they’re golden brown and just beautiful-looking potatoes. Serve with ranch and ketchup, as a side to any meal of the day.
