Ingredients:

  • 2 large Russet or Idaho potatoes (approx. 900g / 2 lbs)
  • Cold tap water, for soaking and rinsing
  • 2 Tbsp (30 ml) Neutral Oil (e.g., Refined Avocado, Grapeseed, or Light Olive Oil)
  • 1 Tbsp (15 ml) Cornstarch (or fine rice flour)
  • 1 tsp (5 ml) Fine Sea Salt, plus more for finishing
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Smoked Paprika (optional)

Instructions:

  1. Cut the Wedges: Wash the potatoes thoroughly but do not peel them. Cut each potato in half lengthwise, then cut each half into 4-6 equal-sized wedges, aiming for consistency.
  2. Rinse and Soak: Place the cut wedges into a large bowl and cover completely with cold water. Allow them to soak for a minimum of 30 minutes. This step leeches out surface starch, which is the key to achieving a perfect crisp exterior.
  3. Thoroughly Dry: Drain the potatoes in a colander. Transfer the wedges to a clean, thick kitchen towel and pat them aggressively until they are completely dry. Any residual moisture will result in steam and a soft texture.
  4. Toss with Oil: Return the dried wedges to the large bowl. Drizzle with the neutral oil and toss until every wedge is lightly coated.
  5. Add the Crispness Agent: Sprinkle the cornstarch, salt, pepper, garlic powder, and smoked paprika over the oiled wedges. Toss again, ensuring the spices and cornstarch form a thin, powdery coating on the surface.
  6. Preheat the Air Fryer: Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
  7. Cook in Batches: Place the seasoned wedges into the air fryer basket in a single layer, ensuring they do not overlap. You must cook in batches to achieve proper crispness.
  8. The Cooking Process: Cook the first batch for a total of 22-25 minutes. At the 10-minute mark, open the basket and vigorously shake or toss the wedges with tongs to ensure even browning. Continue cooking until the wedges are deep golden brown and exceptionally crisp.
  9. Serve Immediately: Transfer the cooked wedges to a serving dish and sprinkle immediately with a final pinch of sea salt, if desired. Repeat the process with the remaining batches.