Potato Wedges in the Air Fryer

5 from 1 vote

Potato Wedges in the Air Fryer

These Potato Wedges in the Air Fryer are crispy on the outside, tender on the inside, and bursting with a garlicky, cheesy flavor. Made with simple ingredients and easy to make, these are delicious all week long.

Prep Time15

Cook Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 200kcal

Author: Danielle Lima

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.

Nutrition