Air Fryer Potato Wedges w/ sauce

Updated: Jan 8




INGREDIENTS:

3 russet potatoes, skin on

4 tablespoons olive oil

1 tablespoon truffle oil, optional

1 tablespoon garlic salt

1/2 tablespoon cayenne pepper

1 tablespoon onion powder

1/2 tablespoon black pepper

1/2- 1 tablespoon cajun seasoning


DIPPING SAUCE:

3/4 cup mayo

2 tablespoons sour cream

2 teaspoons black pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1/4 cup grated parmesan


**NOTE: all of the seasonings above are subject to personal preference. Measurements may be adjusted and seasonings added or taken away based on what you like! :)


POTATO DIRECTIONS:

  1. Using a veggie brush, scrub the potatoes as clean as you can get them and rinse well. Cut them into wedges by cutting the potato in half, lengthwise. Then cut each half into half again lengthwise. If you'd prefer smaller pieces, you can then take each of those and cut them lengthwise again down the middle. Doing the third cut will result in more wedges per potato.

  2. Place the sliced potatoes in an ice water bath in a large bowl for a half hour. Drain the water out and dry the potatoes really well.

  3. Add the potatoes back into the bowl and toss with the oils and seasonings.

  4. Place into the air fryer in a single layer. Air fry at 400 degrees F for about 10 minutes, flip, then for another 10-15 minutes, or until the potatoes are as crispy as you like.

DIP DIRECTIONS:

  1. Place all ingredients into a bowl and combine.

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