Ingredients
Equipment
Method
- Wash the russet potatoes thoroughly under cold water and pat them completely dry with paper towels — moisture is the enemy of crispiness.
- Cut each potato in half lengthwise, then cut each half into four quarters. Lay each quarter flat and slice into 2 to 3 wedge pieces. Transfer all wedges to a large mixing bowl.
- Add 1 tablespoon of Kinder's Steakhouse Potato Seasoning, the olive oil, and the cornstarch (if using) to the bowl. Toss until every wedge is evenly and thoroughly coated.
- Preheat your air fryer to 425 degrees F for 3 to 5 minutes.
- Arrange the potato wedges in a single layer in the air fryer basket — do not overlap or stack them. Work in batches if needed to avoid crowding.
- Air fry for 25 to 30 minutes, checking at the 20-minute mark and flipping or shaking the basket for even cooking.
- When the wedges are golden brown and crispy on the outside, remove from the air fryer.
- Immediately season with the remaining 1/2 tablespoon of Kinder's Steakhouse Potato Seasoning while still hot.
- Serve immediately for maximum crispiness.
Nutrition
Notes
- Soak for the crust — Cut potatoes soak in cold water for 30 minutes before seasoning. This pulls out excess starch, which is what lets the outsides crisp up instead of steam. Rinse and dry thoroughly before tossing with oil.
- Use the cornstarch — It's optional in the ingredient list but highly recommended. Cornstarch creates an extra-crunchy coating without adding any flavor. Don't skip it.
- Don't crowd the basket — Overlapping wedges steam instead of crisp. If your air fryer is small, work in two batches. Single layer only.
- Check at 20 minutes — Every air fryer runs differently. Check the wedges at 20 minutes and adjust the remaining cook time for your specific model. You're looking for deep golden brown on the edges.
- Dry the potatoes completely — Any surface moisture before the oil goes on will cause steaming in the air fryer. Pat them dry with paper towels and don't rush it.
- Season in two stages — Most of the Kinder's seasoning goes on before cooking to build a flavorful crust. Reserve the last half tablespoon and add it fresh right out of the air fryer. That second hit of seasoning makes a difference.
- Serve these wedges hot and fresh — they're at their best the moment they come out of the air fryer. Pair with burgers, steaks, or grilled chicken. Classic dipping options: ketchup, ranch dressing, garlic aioli, or chipotle mayo.
- For a loaded version, pile the hot wedges with shredded cheese, bacon bits, sour cream, and chives. That's a full game day plate right there.
- These work as a side for weeknight dinners, game day spreads, and backyard cookouts. Cold beer, lemonade, or iced tea all hold up against the savory seasoning.
- Store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, put them back in the air fryer at 375°F for 5 to 8 minutes. They'll come back close to crispy — not perfect, but close.
- Skip the microwave. It turns crispy wedges soft and soggy without any of the texture that made them worth making.
- These don't freeze well once cooked. The texture turns mealy when thawed and reheated. Make what you need and eat them fresh.