• Wash and scrub the peel of your potatoes using a vegetable brush.
• Using a chef's knife, slice the potatoes into wedges.

  Start by cutting a potato in half, then slice one of the pieces in half again. Finally, cut that piece Ito 2-3 wedges, depending on how thick you like them.
• Add the potato wedges to a large bowl and cover with cool water. Drain, then cover with cool water again.
• Let the potatoes soak for 15 minutes. Drain once more, and dry them thoroughly with a paper towel.
• In a small sauce bowl, stir together the cornstarch, seasonings, and vegetable oil.
• Pour the seasoning sauce on top of the dry potato wedges and ensure that all potatoes are fully coated.

Air Fryer Instructions

• Preheat your air fryer to 390°F and lay the potato wedges on a parchment paper-lined tray. Set them in a single layer.
• Air fry for 9 minutes, flip and shake the potatoes around, then continue cooking for another 4 minutes until golden brown and crispy.
• Serve immediately with my Easy Homemade Ranch Dip and enjoy!

Oven-Baked Instructions

• Preheat your oven to 400°F. Lay the potato wedges in a single layer on a parchment paper-lined baking sheet.
• Bake for 15 minutes, flip and shake the potatoes around, then continue cooking for another 8-10 minutes until golden brown and crispy.
• Serve hot and enjoy!