Crispy Air Fryer Potato Wedges

• Russet potatoes↗4

  (about 850 g), peeled, cut into wedges

• vegetable or sunflower oil2 tbsp
• smoked paprika↗1 tsp
• dried oregano↗1 tsp
• onion powder1 tsp

Step-by-step instructions

1. 1

   Place the potato wedges in a heat‑proof bowl, cover with cold water and let soak for 30 minutes. Drain, then return the wedges to the bowl, cover with boiling water and let sit for another 15 minutes. Drain again and thoroughly pat the wedges dry with a clean kitchen towel.

2. 2

   Transfer the wedges to a clean bowl, add oil, smoked paprika, oregano, onion powder, and also 1 tsp salt and freshly ground black pepper. Mix well so the spices coat each wedge evenly.

3. 3

   Preheat the air fryer to 200 °C. Arrange the wedges in the basket in a single layer and cook for 30–40 minutes, depending on desired crispness, shaking the basket every 10 minutes to ensure even browning.