Introduction

Air fryer potato wedges are a simple, delicious way to enjoy a crispy snack or side dish without the extra oil of traditional frying. These wedges combine garlic, smoked paprika, and Parmesan for a flavorful twist that’s sure to please the whole family.

The image shows a white plate on a white marbled surface filled with crispy air-fried potato wedges arranged in a circular pattern. The wedges are golden brown with a texture showing crispy edges and some seasoning sprinkled on top, including bits of Parmesan and small green herbs. In the center of the plate is a small white bowl filled with a creamy sauce sprinkled with finely chopped green herbs. The wedges have a slightly rough skin on one side and a softer, golden inside on the other, creating a contrast in textures. The overall presentation looks warm and inviting, with the wedges evenly spaced around the sauce bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large russet potatoes
2 tablespoons olive oil (optional for extra crispiness)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)
Your favorite dipping sauce (optional)

Instructions

Step 1: Wash the russet potatoes thoroughly, leaving the skin on for extra texture and nutrients. Cut each potato lengthwise in half, then slice each half into 3 to 4 wedges, aiming for even sizes.
Step 2: Place the potato wedges in a large bowl. Add olive oil if using, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat all wedges evenly.
Step 3: Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes to ensure even cooking.
Step 4: Arrange the seasoned wedges in a single layer in the air fryer basket without overcrowding to allow proper air circulation.
Step 5: Cook the wedges at 400°F (200°C) for 15 minutes. Halfway through, shake the basket or flip the wedges to evenly crisp and brown them.
Step 6: Sprinkle the Parmesan cheese over the wedges. Return them to the air fryer and cook for an additional 5 minutes until the cheese melts and the wedges turn golden brown.
Step 7: Remove the wedges from the air fryer and transfer to a serving plate. Garnish with chopped fresh parsley if desired, and serve immediately with your favorite dipping sauce.

Tips & Variations

Soak cut potatoes in cold water for 30 minutes, then dry thoroughly for extra crispy wedges.
Use russet potatoes for a fluffy interior and crispy outside.
For spicy wedges, add a pinch of cayenne pepper or chili powder to the seasoning mix.
Try tossing the wedges with dried rosemary or thyme for an herbal twist.
Swap Parmesan with shredded cheddar or mozzarella for a gooier, cheesier version.
Do not overcrowd the air fryer basket; cook in batches if needed to maintain airflow.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or oven at 375°F (190°C) for about 5-7 minutes to restore crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

A white plate is filled with golden brown potato wedges arranged in a circle around a small white bowl of creamy garlic parmesan dipping sauce topped with finely chopped green herbs. The potato wedges have a crispy texture with visible specks of parmesan cheese and small green herb bits scattered across their surfaces. The plate is set on a white marbled surface, enhancing the warm colors of the potatoes and creamy sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

While russet potatoes work best for their starchy texture and crispiness, you can also use Yukon Gold or red potatoes. Keep in mind the texture and cooking times might vary slightly.

Do I have to use oil in this recipe?

Olive oil is optional but recommended for extra crispy wedges and better seasoning adherence. You can omit it for a lower-fat option, though the wedges may be less golden and crispy.