3mediumrusset potatoeswashed and scrubbed with water
Slice potatoes into wedges. Start by slicing the potato vertically into 4ths, then slice those in half or thirds (depending on the thickness you want.) Repeat until all potatoes are sliced.
Submerge potatoes in the water in a large bowl. Let sit 30 minutes on the counter. (If leaving submerged longer, place in the fridge.)
While soaking, mix the spices together.
Once soaking is complete, dry potato wedges with a clean kitchen towel or paper towels.
Toss wedges with oil and spices. Preheat air fryer to 400 degrees F.
For basket model fryers: Add the potato wedges to the air fryer basket and let cook 5 to 7 minutes. Shake the basket and cook remaining 5 to 7 minutes, until outer edges are lightly browned. Remove from basket and keep warm under a low temperature setting on the oven if you have more to prepare. Repeat with remaining wedges.
For baking sheet model fryers: Add the potato wedges to the wire pan and let cook 5 to 7 minutes. Flip the potato wedges and finish cooking for 5 to 7 minutes. For larger volumes, you may need to cook additional 2 to 3 minutes. Keep an eye on the wedges to ensure you have a golden brown appearance. Remove from wired racks.
Serve warm with desired dipping sauce.
Store leftovers in an airtight class container in the fridge. Use within 3 to 5 days. Reheat in the air fryer at 400 degrees for 5 minutes, shaking the basket halfway through.
To prepare these in the oven:
preheat oven to 400 degrees
place the wedges on an aerated baking sheet (like a pizza pan)
cook for 10 minutes, then use a spatula to flip, and cook remaining 5 to 7 minutes