Eosinophilic Esophagitis Friendly Air Fryer Potato Wedges
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), scrubbed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Cut each potato in half lengthwise, then cut each half into 3–4 wedges of roughly equal thickness (about 3/4 inch at the widest point). Place the wedges in a large bowl and cover with cold water. Soak for 10 minutes, then drain and pat thoroughly dry with paper towels.
- 2
Return the dried wedges to the bowl. Drizzle with the olive oil and toss to coat evenly. Add the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper, then toss again until every wedge is evenly coated in the spice mixture.
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