Air Fryer Potato Wedges with Ketchup

Name: Air Fryer Potato Wedges with Ketchup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 large organic Russet potatoes; 2 tablespoons Primal Kitchen Avocado Oil; 2 teaspoons flaky sea salt; 1 teaspoon freshly ground black pepper; Primal Kitchen Organic Unsweetened Squeeze Ketchup, for serving; Primal Kitchen A Tad Sweet Ketchup

August 31, 2020

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Crisp on the outside and tender on the inside, air-fried potato wedges are a mashup of a baked potato and a thick-cut french fry. They're more rustic and less high-maintenance than perfectly shaped matchstick french fries because you don't have to peel them. Plus, slightly irregularly cut wedges crisp up just as well, so you don't have to aim for perfection.

The key to great air-fried or oven-baked potato wedges is to soak them in water first and parboil them before cooking, then crisp the skins under high heat. Season simply with salt and pepper, serve with your favorite Primal Kitchen Ketchup, and you have an instant classic the kids (and grown-ups!) will love.

Air Fryer Potato Wedges with Ketchup

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

15 minutes

Calories

252

Cooked in your handy air fryer, these simple and quick potatoes are a great alternative to traditional French fries. Cooked with avocado oil and served with your favorite Primal Kitchen Ketchup, kids and adults alike will love 'em.

Image of Air Fryer Potato Wedges with Ketchup

Ingredients

2 large organic Russet potatoes
2 tablespoons Primal Kitchen Avocado Oil
2 teaspoons flaky sea salt
1 teaspoon freshly ground black pepper
Primal Kitchen Organic Unsweetened Squeeze Ketchup, for serving

Alternate Ingredients:

Primal Kitchen A Tad Sweet Ketchup

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Directions

Set the Air Fryer to 425ºF. If you don't have an Air Fryer, preheat the oven to 425ºF.
Wash potatoes well and dry them with a clean kitchen towel. Cut potatoes into 1/2-inch wedges.
Place the dried potato wedges in a large bowl. Drizzle potato wedges with avocado oil, and season with salt and pepper. Toss to coat.
Place the potato wedges in one layer on an air fryer sheet pan or your air fryer tray. Place into air fryer and cook for 10 minutes.
Remove the sheet pan and turn the potato wedges over with a spatula. Put them back into the air fryer to cook for another 3-5 minutes. Remove potato wedges.
Serve with your favorite Primal Kitchen Ketchup.

Recipe Note

Oven cooking directions:

Place potato wedges in a large bowl. Fill the bowl with cold water, and let sit for about 10 minutes. Drain the potato wedges.
Bring a large pot of water to a boil on the stove. Add two generous pinches of salt to the water.
Slide the potato wedges into the boiling water, and allow to cook for 4–5 minutes. Remove the potato wedges from the boiling water with a slotted spoon. Turn the pot off and discard the water. Allow the potato wedges to drain on clean kitchen towels. Gently blot off any excess moisture on the potato wedges.
Place the dried potato wedges in a large bowl. Drizzle potato wedges with avocado oil, and season with salt and pepper. Toss to coat.
Place potato wedges on an oiled baking sheet in one layer.
Bake for 15 minutes, then remove from the oven. Using a spatula, flip the potato wedges over, scraping any bits off of the baking sheet. Put baking sheet back in the oven for another 15 minutes.
Remove from oven and serve with your preferred Primal Kitchen Ketchup.

*Nutrition information calculated using Cronometer. Nutrition info includes 4 tablespoons of Primal Ketchup Organic Unsweetened Ketchup... it may sound like a lot, but kids love ketchup (OK, we all do!).