Hey, Foodies! Happy Friday!
Two words. Potato Wedges. For some reason they remind me of childhood. Chasing lightening bugs, sticky popsicle dripping down my chin, running through the sprinkler . . . or maybe that’s summer. But aren’t childhood and summertime kind of the same thing? Do summers ever last as long or mean as much as when we’re children . . . I digress. My point is, I’m no longer young enough to eat fried food and no longer adventurous enough to eat anything from a good ole southern gas station display case. So when I get a (in keeping with the southern theme) hankering for some potato wedges, I’ve got to make them myself. Thankfully, with the help of my trusty air fryer, I can easily make the crispy outside, tender inside yummy goodness that I crave!
2 thin baking potatoes
Wash and slice your potatoes. I choose thin potatoes and cut each one into 8 wedges by slicing the potato in half, and each half into quarters.
Place the potato wedges in a bowl of ice water for 10 minutes (removing the starch helps the wedges from becoming crumbly and helps the outside crisp).
Remove from ice water, set on paper towel, dry well. Allow to sit 5 minutes.
Rinse and dry bowl.
Preheat air fryer to 400 degrees. Preheating keeps your wedges from sticking. If your fryer doesn’t have a preheat setting, simply run it empty at 400 degrees for 2-3 minutes.
Return dried wedges to the bowl and, using the least amount of oil possible, drizzle with olive oil and toss to coat. Add spice, toss to coat, and repeat.
Place wedges in the air fryer, and cook at 400 degrees for 8 minutes. Flip, sprinkle with more seasoning if desired, then cook for an additional 8 minutes. That’s it! Flavorful, crispy on the outside, tender on the inside, and you can take a bite without the remainder crumbling into little potato bombs that burn your chin – these are the things dreams are made of (maybe not yours, but mine!).
If you try it, please let me know if you like it!
Check back next Friday for another Foodie Flavor!