Air Fryer Potato Wedges

• 250 g (250 g raw russet potato, cut into 8 wedges) — Raw russet baking potato with skin
• 2 g (1 tsp (2 g) smoked paprika) — Smoked paprika
• 2 g (3/4 tsp (2 g) garlic powder) — Garlic powder
• 8 g (2 tsp (8 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 400°F (204°C) for 3 minutes.3 min · 400°FLook for: The basket is fully hot before cooking begins.Safety: Use the basket handle and avoid the heating element. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Cut eight wedgesScrub and dry the potato, cut it lengthwise into eight equal wedges, and leave the clean skin attached.1 min 30 secLook for: All eight wedges are dry and similar in thickness.Safety: Use a stable board and cut away any green potato areas.
3. 3Mix paprika and garlicStir the smoked paprika and garlic powder together in a small bowl until the colors are uniform.20 secLook for: No separate pale garlic or dark paprika clump remains.Safety: Avoid inhaling loose spice powder.
4. 4Coat the wedgesToss potato wedges with avocado oil, paprika, and garlic powder until every cut face carries an even coating.45 secLook for: The bowl has no loose spice pile or oil puddle.Safety: Keep the coated wedges on a clean surface.
5. 5Air-fry and turnArrange wedges skin-side down in one layer and air-fry at 400°F (204°C) for 14 minutes, turning after 8 minutes.14 min · 400°FLook for: Cut faces are crisp and browned and the thick centers pierce easily.Safety: The twenty-minute time assumes one layer in a 5-quart basket; smaller baskets require two batches.
6. 6Rest and serveRest the wedges in the open basket for 1 minute, then move all eight to a serving plate.1 minLook for: Steam has settled and the outside remains crisp around a fluffy center.Safety: Serve hot and refrigerate leftovers within 2 hours.