Crispy Potato Skin Wedges
- 6 medium russet potatoes
- 2 tablespoons canola oil
- 1½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Scrub the potatoes under running water to clean.
Boil potatoes in lightly salted water for 40 minutes or until fork tender, allow potatoes to cool completely in refrigerator for ~30 minutes.
In a mixing bowl combine canola oil, paprika, salt and black pepper.
Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices.
Preheat air fryer to 390°F.
Add the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd.
Cook the wedges for 14-16 minutes or until golden brown.
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