Crispy Air Fryer Potato Wedges

Air Fryer Potato Wedges give you restaurant‑style crisp without deep‑frying. The high heat of the air fryer caramelizes the edges while a light coating of olive oil, Parmesan, and spices locks in flavor, making this quick side or snack perfect for any weeknight.

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Ingredients

• 4 large russet potatoes, cut into 8 wedges each
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tsp minced garlic
• 1 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp flaky sea salt
• 1/4 tsp cracked black pepper

Step-by-Step Instructions

1. Preheat the air fryer to 400°F (200°C) for 3 minutes.
2. In a large bowl, toss the potato wedges with olive oil until evenly coated.
3. Add garlic, paprika, salt, and pepper; toss again to distribute the spices.
4. Arrange the wedges in a single layer in the air fryer basket, avoiding overlap.
5. Cook for 12 minutes, then shake the basket to turn the wedges.
6. Sprinkle Parmesan over the wedges and continue cooking for another 8 minutes until golden and crisp.
7. Transfer to a serving dish and immediately sprinkle with chopped parsley for fresh color.
8. Serve hot with your favorite dipping sauce.

Tips for Success

• Cut potatoes into uniform wedges for even cooking.
• Dry the cut potatoes with a kitchen towel to help the oil and seasonings adhere.
• Do not overcrowd the basket; cook in batches if necessary.
• Shake the basket halfway through cooking to ensure both sides crisp.
• Add Parmesan in the final minutes to prevent it from burning.
• Use smoked paprika for a deeper flavor than regular paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 5 minutes to restore crispness. Freeze uncooked wedges on a parchment sheet, then transfer to a freezer bag; air fry from frozen, adding 5‑7 minutes to the cooking time.

Notes

For maximum crunch, ensure wedges are in a single layer. Adjust seasoning to taste, especially the salt.

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