These air fryer garlic parmesan potato wedges are absolutely delicious!
Just cut russet potatoes into wedges, toss with olive oil, garlic powder, parmesan and seasonings, then air fry at 400°F for 8-12 minutes, shaking halfway.
They’ll come out perfectly crispy outside and fluffy inside.
For extra crispiness, soak the wedges in cold water first and dry thoroughly.
Serve them immediately for the best experience. There’s a whole world of dipping sauces waiting to elevate your potato game!
Ingredients
- Russet potatoes
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Parmesan cheese
- Dried basil (optional)
- Parsley (optional)
It’s important to stock your kitchen with essential pantry staples that can elevate your cooking and make meal preparation easier.
Recommended Tools
Making crispy, delicious potato wedges in your air fryer doesn’t require a ton of fancy equipment but having these kitchen essentials on hand will make the process much easier and more enjoyable. These tools help you prep, season and cook your garlic parmesan potato wedges to perfection without any frustration.
- Air Fryer:
The star of the show that cooks your potato wedges to crispy perfection without excess oil.
- Chef’s Knife:
Makes cutting those large Russet potatoes into even wedges quick and precise.
- Mixing Bowl:
Essential for tossing your potato wedges with oil and seasonings until evenly coated.
- Vegetable Brush:
Helps you thoroughly clean those Russet potatoes before cutting them into wedges.
- Measuring Spoons:
Ensures you add just the right amount of seasonings for perfectly flavored potato wedges.
- Kitchen Towels:
Important for drying potatoes thoroughly before seasoning to achieve maximum crispiness.
Using an air fryer allows you to enjoy garlic parmesan fries with less oil while still achieving that irresistible crispy texture.</p
Instructions for Air Fryer Garlic Parmesan Potato Wedges
Let’s get those potato wedges crispy and delicious! Start by scrubbing 2 large Russet potatoes until they’re squeaky clean, then dry them thoroughly. Cut them into even wedges – not too thick, not too thin – just perfect for that ideal crunch!
Grab a bowl and toss your wedges with 2 tablespoons of olive oil until they’re glistening. Now sprinkle in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of paprika. Add salt and black pepper to your taste buds’ delight! If you’re feeling fancy, throw in some dried basil too. Mix everything until each wedge is evenly coated in that flavor-packed goodness!
Preheat your air fryer to 400°F – this is crucial for that amazing crispiness we’re after!
Arrange your seasoned wedges in the air fryer basket in a single layer. Don’t crowd them – they need space to get crispy! If you’ve got a mountain of potatoes, work in batches rather than piling them up. Your patience will be rewarded!
Air fry those beauties for 8-12 minutes, but don’t just walk away! Give the basket a good shake halfway through cooking to ensure even browning. You’re looking for that gorgeous golden color and crispy texture.
The moment those wedges are done, sprinkle 1/3 cup of grated Parmesan cheese all over them while they’re still hot and steamy. The cheese will melt slightly and stick to the wedges – it’s magical! Finish with a sprinkle of chopped parsley for a pop of color and freshness.
Pro tip: Want EXTRA crispy wedges? Soak them in cold water for 15 minutes before cooking, then dry them super thoroughly. This removes excess starch and takes your wedge game to the next level!
Serve immediately while they’re hot and at their crispiest – these babies wait for no one!
Pro Tips
For extra-crispy potato wedges, soak the cut wedges in cold water for 15 minutes, then dry thoroughly with paper towels before seasoning – this removes excess starch that prevents proper crisping and creates that perfect restaurant-quality crunch.
Substitutions & Variations
While this classic garlic Parmesan potato wedge recipe is delicious as written, exploring different flavors and ingredients can transform these crispy treats into something new without losing their irresistible appeal.
- Cajun Kick: Swap the original seasoning for Cajun spice blend, add a pinch of cayenne pepper and serve with a cooling ranch dip for a spicy Southern twist.
- Italian Herb: Replace the basic seasonings with Italian herb blend, use pecorino romano instead of Parmesan and finish with fresh basil rather than parsley.
- Sweet Potato Switch: Use sweet potatoes instead of Russet for a vitamin-rich alternative with natural sweetness that pairs beautifully with the savory garlic and cheese.
- Greek-Style: Add dried oregano to the seasoning mix, sprinkle with crumbled feta cheese instead of Parmesan and finish with lemon zest for a Mediterranean flavor profile.
- Loaded Wedges: After air frying top with shredded cheddar cheese, crispy bacon bits, sliced green onions and serve with sour cream for a potato skin inspired treat.
Leftovers & Storage Tips
Though these air fryer potato wedges are best enjoyed fresh from the basket, you’ll occasionally find yourself with leftovers that deserve proper handling.
Store them in an airtight container in your refrigerator for up to 3 days.
When you’re ready to enjoy them again, pop them back in the air fryer at 350°F for 3-4 minutes.
They’ll crisp right back up—almost as good as fresh!
Try Tonight With Marinara
Air Fryer Garlic Parmesan Potato Wedges
Crispy, savory potato wedges seasoned with garlic and Parmesan cheese, perfectly cooked in the air fryer.
- 2 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt & black pepper to taste
- 1/3 cup grated Parmesan cheese
- Dried basil (optional)
- Chopped parsley (optional)
- Scrub and dry potatoes; cut into even wedges.
- In a bowl, toss wedges with oil, garlic powder, onion powder, paprika, salt, pepper, and basil until evenly coated.
- Preheat air fryer to 400°F.
- Arrange wedges in a single layer, not touching, and air fry 8–12 minutes, shaking basket halfway, until golden and crisp.
- Sprinkle with Parmesan and parsley while hot; serve immediately.
