Preheat the air fryer 380°F.
Toss the potatoes in a bowl with the olive oil, paprika and garlic powder. Season with salt and pepper, and toss to coat.
Place the potato wedges in the basket of the air fryer, without over crowding the pan. Cook for 8 minutes, then use tongs to flip and cook for an additional 5-7 minutes.
Remove and enjoy immediately with ketchup, if desired
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, just place in the airfryer at 360°F for 1-2 minutes or in a toaster oven. You can also reheat in the microwave but the potatoes won't retain their crispy texture that way.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices if you'd like and use other types of potatoes.
Equipment: I just bought the NuWave air fryer a couple months ago and I used this to make this recipe and many more recipes. It's easy to use with guides on the appliance, easy to clean up and I've been very happy with the results!
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without any dip or sauce.
Calories: 166kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Sodium: 25mg | Potassium: 1053mg | Fiber: 6g | Vitamin A: 60IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 8.3mg