Start by washing the large russet potato thoroughly under running water to remove any dirt. Pat it dry with a clean towel.
Using a sharp knife, slice the potato lengthwise into quarters, then cut each quarter into wedges. Aim for even thickness to ensure uniform cooking.
In a mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, sea salt, and ground mustard. Add the potato wedges to the bowl and toss them well until they are evenly coated with the oil and spice mixture.
Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step is crucial for achieving that golden-brown crispy exterior.
Place the seasoned potato wedges in the air fryer basket in a single layer, ensuring they aren’t overcrowded. You may need to work in batches depending on your air fryer size. Cook for 15 minutes, shaking the basket halfway through to ensure even cooking.
After 15 minutes, check the wedges. They should be golden brown and crispy. If they need a bit more time, continue air frying for an additional 3-5 minutes, checking frequently.
Once done, carefully remove the wedges from the air fryer and serve them hot. They are delicious on their own or paired with your favorite dipping sauces.
