Crispy Seasoned Potato Wedges
Steakhouse-style russet wedges with a smoky, slightly sweet seasoning: crisp outside, fluffy inside.
Why it works: Rinsing off surface starch and adding the spices after the first few minutes gives crisp edges and seasoning that doesn't scorch.
Fine-tuned settings
Starting point from our kitchen. Check your manual. Cook to the safe temp.
Settings source: Times from Ninja AF100, AF141, DZ201 & DZ302 cook charts; cross-checked with ATK
Sources: Ninja AF100 Series Air Fryer Cook Charts · Ninja AF141 Air Fryer Pro 3-in-1 Quick Start Guide · Ninja Foodi 2-Basket Air Fryer DZ201 Quick Start Guide · Ninja Foodi XL 2-Basket Air Fryer DZ302 Quick Start Guide · America's Test Kitchen: Air-Fryer BBQ Potato Wedges
The 'Any air fryer'/'Any slow cooker' fallback is general guidance, not from a chart.
Ingredients
- 2 lb russet potatoes, cut in 1-inch wedges
- 1½ tbsp olive oil
- 1½ tsp kosher salt (half if table salt)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- 1 tsp brown sugar
- ½ tsp black pepper
Steps
- Rinse the wedges in cold water until it runs clear, soak 10 minutes in hot tap water, then dry very well.
- Toss with 1 tbsp oil and start cooking as shown in your settings.
- At the first shake (about 8 minutes in), toss with the remaining oil, salt and spices, then keep cooking.
- Shake once or twice more. Taste one and add a few minutes for extra crunch.
Safe temperature
Done when fork-tender inside and deep golden outside.