You’ll Need
4 large potatoes
1 tbsp olive oil
Pitmaster Seasoning
1½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp chilli flakes
Optional but Dangerous
Parmesan
Jalapeños
Garlic butter
BBQ seasoning dust
Method
Preheat your air fryer or smoker to 200°C.
Cut the potatoes into thick wedges and pat them dry properly. Wet potatoes steam. Dry potatoes crisp. That is not opinion, that is kitchen law.
Toss the wedges with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and chilli flakes until every wedge is fully coated.
Arrange in a single layer. Don’t pile them up like rubble or they’ll soften instead of crisp.
Cook for 18–22 minutes, shaking halfway through, until golden, crisp-edged, and fluffy inside.
For extra pitmaster bark, finish with a final 2-minute blast at 205°C. Serve immediately with your favourite dipping sauce.