Easy Potato wedges | Oven vs Airfryer

INGREDIENTS

6 – 8 potatoes yellow or russet potatoes, cut into wedges

4 tablespoons Olive oil

1/2 teaspoon minced rosemary

3 tsps garlic powder

1 teaspoon paprika

1/2 tsp onion powder (optional)

Salt and pepper to taste

3 cloves garlic minced

TIPS:

Baking skin side down prevents certain ingredients from burning and results in a lighter color.

For extra crispness, bake the wedges on their sides instead of skin side down.