Ingredients
6 small yellow potatoes, wedged
3 tbsp. olive or grapeseed oil
2 tsp. salt
½ tsp. ground black pepper
3 cloves garlic, minced
2 sprigs rosemary, chopped
Directions
Soak the potato wedges in a bowl of water for 1 hour.
Remove the potato wedges from the water and let the potato wedges dry.
When the potato wedges are dry, toss them with the oil, salt, and black pepper in a bowl.
Place the potato wedges in the Fry Basket.
Select the Air Fry function. Cook at 400° F for 30 minutes.
When the cooking time is complete, toss the potato wedges with the garlic and rosemary.
Return the potato wedges to the Fry Basket and cook at 400° F for another 10 minutes.