Air Fryer Baked Garlic Parmesan Potato Wedges
Ingredients3 large russet or Yukon gold potatoes2 tablespoons olive oil3 cloves garlic, minced½ teaspoon salt½ teaspoon black pepper½ teaspoon smoked paprika (optional)¼ cup grated Parmesan cheese1 tablespoon chopped fresh parsley (for garnish)Optional: a pinch of chili flakes for spiceHow To Make Air Fryer Baked Garlic Parmesan Potato WedgesPrepare the Potatoes:Wash and scrub the potatoes well. Cut each potato into thick wedges (about 8 per potato).Soak (Optional but Recommended):Place wedges in a bowl of cold water for 20–30 minutes to remove excess starch for extra crispiness. Drain and pat dry.Season:In a large bowl, toss the wedges with olive oil, garlic, salt, pepper, paprika, and half of the Parmesan cheese.Air Fry:Arrange the wedges in a single layer in the air fryer basket. Cook at 380°F (190°C) for 15–20 minutes, shaking halfway through, until golden and crispy.Finish:Sprinkle the remaining Parmesan cheese and parsley over the hot wedges before serving.You Must KnowDon’t overcrowd the basket — air needs to circulate to make them crisp.Soaking the potatoes removes starch, which helps them brown beautifully.Parmesan should be freshly grated for the best texture and flavor.Topping VariationsCheesy Twist: Add shredded mozzarella or cheddar for a melty finish.Spicy Kick: Toss with cayenne or hot sauce before air frying.Herb Lovers: Sprinkle Italian seasoning, rosemary, or thyme.Ranch Style: Mix in ranch seasoning for a creamy tang.Make It a MealPair these wedges with:Air Fryer Chicken Tenders or WingsA juicy Air Fryer SteakA fresh green salad or coleslawDipping sauces like garlic aioli, ranch, or marinaraPro TipsPreheat your air fryer for 3–5 minutes for even crisping.Flip or shake the basket halfway through cooking.Sprinkle a little extra Parmesan right before serving for maximum flavor.Store leftovers in an airtight container and reheat in the air fryer for 3–4 minutes to restore crispiness.Recipe FAQsQ: Can I use sweet potatoes instead?A: Yes! Sweet potato wedges work great — just reduce the cook time by a few minutes.Q: Do I need to peel the potatoes?A: Not at all. The skin adds flavor and extra crispiness.