Ingredients:

  • 4 large Russet potatoes (approx. 800g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Slice the Russet potatoes. Cut them lengthwise into halves, then quarters, and finally into eighths. Note: Aim for uniform thickness so they cook at the same rate.
  2. Rinse in cold water. This removes the excess surface starch that causes them to stick together. Watch for the water to turn from cloudy to clear.
  3. Dry them aggressively. Use several paper towels to blot every bit of moisture. The potatoes should feel tacky, not slippery.
  4. Drizzle with olive oil. Toss the dry wedges in your large bowl until they look shiny and fully coated.
  5. Whisk the dry blend. In a small separate bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  6. Apply the coating. Sprinkle the seasoning over the oiled potatoes. Toss until a translucent, thin paste forms on the surface.
  7. Arrange in the basket. Place the wedges in the air fryer, ensuring they aren't piled on top of each other.
  8. Air fry at 200°C. Cook for 20 minutes total. Listen for the sizzle around the 10 minute mark.
  9. Shake the basket. At the 10 minute halfway point, give them a good toss to redistribute the heat.
  10. The finish. Remove from the air fryer until they are golden brown and the edges look sharp. Toss immediately with Parmesan and parsley while they are screaming hot.