Crispy Garlic Parmesan Potato Wedges (Air Fryer)
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These homemade potato wedges are crispy on the outside, soft on the inside and seasoned with a flavorful garlic parmesan cheese spice mix.
I love my air fryer. It cooks in less time and uses less oil than deep frying and we still get the same crispy texture. I like nice thick wedges because I want to get that softness inside, but you can cut these and make French fries, too.
Serve this with your favorite dipping sauce, like homemade ranch dressing or sugar free bbq sauce, and baked chicken tenderloins or cast iron steak. If you’re a huge potato lover like me, try air fryer breakfast potatoes or Greek yogurt mashed potatoes.
Why you’ll love this recipe
- 200 calories per serving.
- The perfect side dish to any meal.
- Air frying uses minimal oil.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these crispy potato wedges. See the recipe card below for the full list of ingredients and instructions.
- Russet Potatoes: russet are the best for these because they’re starchy potatoes that give the perfect texture when fried. You can use Yukon gold potatoes, which will have a slightly more buttery texture. Or, turn these into sweet potato wedges!
- Extra-Virgin Olive Oil: or avocado oil. This is what gives the potatoes the crispy edges.
- Parmesan Cheese: I prefer to shred my own for the freshest taste. You can also use Pecorino Romano for a salty, tangy substitute.
- Fresh Garlic
Variations
- Add your favorite seasoning blend. I like Italian seasoning, homemade cajun spice seasoning or ranch seasoning.
- Add cayenne pepper for some heat.
- Top with sour cream, green onions, cheddar cheese and bacon bits for a play on a baked potato.
Dietary Modifications
- This recipe is gluten-free, as is.
- For dairy-free, omit the parmesan cheese or use a diary-free alternative.
How to make these crispy air fryer potato wedges (a visual step-by-step guide)
Step 1: cut potatoes
Cut each potato into 8 even wedges. Put the wedges into a large mixing bowl. Under running cold water, rinse as much of the excess starch off of the wedges as you can. Drain and refill with ice water. Add 2 tablespoons of salt and let the wedges soak for at least 10 minutes (image 1). Preheat your air fryer if your model calls for preheating. When finished soaking, drain the water and lay the wedges on a large towel. Pat completely dry with a paper towel before adding them to a large bowl.
In a small bowl, mix the olive oil, Parmesan cheese, 1 tsp. salt, garlic powder, thyme, and minced garlic together (image 2). Pour the oil mixture over the potatoes and toss the wedges in the mixture until completely coated (image 3).
Lay seasoned potatoes in a single layer in the air fryer basket (image 4). Sprinkle any remaining oil mixture over the wedges. You may need to work in batches depending on the size of your air fryer. Cooking time will depend on the size of your wedges.
Step 2: air fry potatoes
Cook at 400 degrees Fahrenheit. for approximately 9-13 minutes, or until golden brown and a fork can be easily inserted. There’s no need to flip halfway through. Garnish with chopped parsley and additional Parmesan cheese, optional (image 5).
Expert Tip!
Do not skip the extra step of the ice bath. This ensures perfect crispy wedges with a fluffy inside.
Recipe FAQs
This will last all week, up to 4-5 days. I like to prep into individual containers and eat it for lunch or dinner that week. Leftover wedges can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked and cooled wedges in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat straight from frozen in the air fryer until warmed through and crisp.
Soaking in salt water helps the potatoes release their moisture and crisp up in the air fryer without overcooking. The salt in the water also begins to season the potatoes from the inside out. There was a big difference in terms of flavor when I used seasoned vs unseasoned water. They can sit in water for up to 24 hours. After that, the texture of the potato will suffer.
To reheat, pop them back in the air fryer for a few minutes to restore crispiness.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Potato Wedges in the Air Fryer
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Equipment
- 1 Air Fryer
Ingredients
- 3 large russet potoates, washed (peeled or unpeeled)
- ice water
- 2 Tbsp. salt (for soaking)
- 3 Tbsp. olive oil
- 1/4 cup Parmesan cheese, freshly shredded
- 1 tsp. salt (for seasoning mixture)
- 1/4 tsp. garlic powder
- 1/4 tsp. dried thyme
- 2 cloves garlic, minced
- chop fresh parsley, optional garnish
Instructions
- Cut each potato into 8 even wedges. Put the wedges into a large mixing bowl. Under cold running water, rinse as much potato starch off of the wedges as you can.
- Drain and refill with ice water. Add 2 tablespoons of salt and let the wedges soak for at least 10 minutes. Preheat your air fryer if your model calls for preheating.
- When finished soaking, drain the water and lay the wedges on a large towel. Pat completely dry before adding them to a large mixing bowl.
- In a small bowl, mix the olive oil, Parmesan cheese, 1 tsp. salt, garlic powder, thyme, and minced garlic together. Pour the oil mixture over the potatoes and toss the wedges in the mixture until completely coated.
- Lay wedges in a single layer in the fryer basket. Sprinkle any remaining oil mixture over the wedges. You may need to work in batches depending on the size of your air fryer.
- Cook at 400 degrees Fahrenheit. for approximately 9-13 minutes, or until golden brown and a fork can be easily inserted. There’s no need to flip halfway through.
- Garnish with chopped parsley and additional Parmesan cheese, optional.
Notes
- You can use Yukon gold potatoes if russet aren’t available.
- Nutritional information is an estimate and will vary with substitutions.
Perfect side!