Preheat air fryer at 200 degrees C/400 degrees F for 3 to 5 minutes
Cut potatoes into wedges: slice potato in half lengthways, and slice into 2mm wedges, leaving the skin on
Make seasoning: add sea salt, pepper and rosemary into a small bowl and mix together.
Season wedges: toss half the seasoning through the wedges (use a separate bowl or chopping board for this)
Arrange and Cook: Add wedges to air fryer basket and spray lightly with oil (eg: 3 seconds). Cook for 20 minutes at 200 degrees C/400 degrees F
Check: At the 10 minute mark, check wedges and give the basket a shake, add another spray of oil if they look dry and continue cooking for the remaining 10 minutes.
Serve: Toss remaining seasoning through wedges once cooked and serve immediately with your favourite dipping sauce.
Potatoes: I used Australian Desire potatoes which have a red skin and a creamy yellow flesh. When making wedges, its important to choose a “waxy” potato such as red skinned potatoes, new potatoes, and if you’re in the US or UK, Russet or Yukon gold potatoes are ideal as they crisp up golden brown on the outside and are light and fluffy n the inside.
Salt: Sea salt is my go to with rosemary, however you could substitute for garlic salt, onion salt or celery salt for different flavours. If swapping sea salt, use the same quantities of another salt.
Rosemary: I love to use fresh rosemary as I grow it in my garden in abundance, however dried rosemary will still work, it just won’t have as much flavour. You really can’t beat fresh rosemary with wedges.