Ingredients:

  • 4 medium russet potatoes (about 2 lbs or 900g)
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

Instructions:

  1. Wash and scrub the russet potatoes thoroughly to remove dirt, then cut each potato into 8 evenly sized wedges.
  2. Place the cut wedges in a large bowl filled with cold water and soak for at least 30 minutes to remove excess starch.
  3. Drain the wedges and pat them completely dry using a kitchen towel.
  4. In a bowl, toss the dried wedges with olive oil, cornstarch, garlic powder, paprika, salt, and pepper until well coated.
  5. For oven baking: Preheat oven to 425°F (220°C), arrange wedges in a single layer on a parchment-lined baking sheet, and bake for 30-35 minutes, flipping halfway through. For air frying: Preheat air fryer to 400°F (200°C) and cook for about 25 minutes, shaking the basket halfway through.
  6. Allow wedges to cool slightly before serving with your favorite dipping sauce.