- Hi guys, I'm Justin
from Cooking with Coit, I specialize in clean comfort cooking, and today I'm gonna show you how to make these super
delicious and very fast air fryer potato wedges. (upbeat music) And if you love this video, don't forget to hit those
like and subscribe buttons. Let's get started. If you've seen any of my
other air fryer videos, then you know how much
I love this machine. It has saved me so much time and it makes food so crispy and delicious. These air fryer potato wedges are the perfect thing to cook in there. And best of all, they only
take 10 minutes to make. First thing we're gonna do
is peel our russet potatoes. (upbeat music) Now we're gonna cut our
potatoes into wedges. I do one slice to cut it in half, and then I angle my blade and make my first wedge about there, my second wedge about here, and then I just take the last thick piece and just cut it in half for
my third and fourth wedges. And that should give you a fairly equal wedge size and shape. That is actually quite important that you keep them consistent
so that they cook evenly and kind of all around the
same time in the air fryer. (upbeat music) I've heard that some people
like to soak their potatoes in an ice bath before they
put 'em into the air fryer, and that makes them crispier. I don't feel like you
really need to do that in the air fryer because it does such a good job of making pretty much anything
you put into it crispy. But please let me know
in the comments below if you've tried the ice bath technique, and if you really believe in it. Next thing we're gonna do is toss these potatoes into a bowl, and then we're gonna season them. I'm using paprika, garlic
powder, salt and pepper. And of course, I'm gonna coat them with a little bit of olive oil to start. So for the measurement of olive oil, I'd say just about a
tablespoon should work. And then this is
something that I feel like is a really important step. I like to mix up the potato wedges as they are in the olive oil first so that it gives all the seasoning something really nice to stick to. So give these a nice, quick toss. Ooh, flying out. Okay, now with everything
perfectly coated, I'm going to add the seasoning. So first we're gonna do the paprika. This is just gonna be about a teaspoon, but I'm not gonna measure. You can measure if you want to, but it's totally fine to do it by feel. Then I'm gonna add my garlic powder. Again, teaspoon should be totally fine. I like a little more
garlic on my potato wedges, totally up to you. And the last two things we're gonna do with the salt and pepper, just a couple of big pinches of salt, and we're gonna add a
little bit of pepper too. These potato wedges, cooking
in the air fryer are just like, they're just so fast, and I feel like, you know, when you're
cooking potatoes in the oven or if you're boiling them,
it just takes so long, so I just love this air fryer shortcut. We're gonna give it one last little toss, just trying to make sure
everything is nicely coated. And now we're gonna pop these
wedges into the air fryer. You don't have to be too worried about keeping them from
overlapping a little bit. If they do overlap, that's totally fine. There's more than enough heat
in here to make them crispy. So let me show you guys
how they should look. There you go. Okay, and now we're gonna
pop 'em in the air fryer. So we are gonna cook them at
400 degrees for 10 minutes. Some people will say, "Oh, you should preheat your air fryer." I've never understood that,
I don't think you need to. It's such a small and
really hot oven in here that I think that's kinda useless. So, we're gonna set it for
400 degrees at 10 minutes. (upbeat music) And then let it do its thing. At the five minute mark, that's halfway, we're gonna remove the basket and just give it a little bit of shake and then pop it back in
there to finish them. All right, we've hit the five minute mark, so let's take 'em out and
give 'em a little shake. Just toss them up a little bit, and then we're gonna pop 'em back in to finish the five minute time. All right, 10 minutes is up. Let's take a look and see how we did. Whoa, those look so good. Okay, but, but, but,
here's the thing, guys. They are not crispy enough for me. They might be crispy
enough for some people, but I want extra crispy potatoes. So I am going to pop them back in for just another two
minutes at 400 degrees. All right, I think they
are ready to go now. Oh yes, there we go, there we go. Super crispy. That's what we're looking
for, these look so good. Let me just throw 'em on this plate, and I'm gonna show you
how I finish them off. Look at how crispy and
delicious these are, and I know you can't smell
these, but they smell amazing. I love to top these potato wedges off with a sprinkle of sea salt. So let's do that first. There we go. And also, a little sprinkle of parsley. All right, and of course, you gotta get a little dollop of ketchup. Let's put it right in this corner here. (bottle squelching) (laughs) That was the ketchup, it wasn't me. Why does that make me laugh? And I'm 40 years old and I'm still laughing at
like fart jokes, anyway. Okay. All right, let's give 'em a
try, these look so delicious, I cannot wait to try them, but you know what's coming. Before I do, if you love this recipe and you wanna see more
recipes from the air fryer, check out my air fryer recipes playlist. Okay, let's do a taste test. (upbeat music) Here we go. Ooh God, these are so
hot, these are so hot. I really should wait, but I can't because I
want them so bad, okay. Whoa, they're so hot, but, these are so crispy
and they are so delicious. If you look, you can see how
perfectly they're cooked inside and you can see the nice crispy skin. Man, I just love these
potato wedges so much and the air fryer makes them
so easy, makes them so quick. It only took just around 10 minutes. You guys have to make these
potato wedges, please do, and I'll see you in the next video.
