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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.

     


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