Air Fryer Potato Wedges with 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!).

Nutrition