Crispy Potato Skin Wedges (Air Fryer)

Contributed By: Terry Borden

Ingredients:

6 medium russet potatoes
2 tablespoons canola oil
1½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt

Method:

1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender. Cool completely (approximately 30 minutes) in the refrigerator.
2. In a mixing bowl combine canola oil, paprika, salt and black pepper. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. Preheat the AirFryer to 390°F. Add the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. Cook the wedges for 14-16 minutes or until golden brown.

Helpful Hints:

ACTIVE: 40 MIN | TOTAL: 1 HR 25 MIN | SERVES: 6

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