Garlic Parmesan Air Fryer Potato Wedges cook at 400°F (204°C) for about 20–25 minutes. Preheat the air fryer, then shake the basket or turn the wedges halfway through. The result is a golden, crisp-edged side with fluffy centers and plenty of garlicky Parmesan flavor—without heating up the oven.
Ingredients
- 1½ pounds russet potatoes, about 3 medium
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup finely grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
How To Make It
- Preheat the air fryer to 400°F (204°C) for about 3 minutes. Scrub the potatoes under running water with a clean produce brush, then dry them well. Leave the skins on and cut each potato lengthwise into 8 roughly equal wedges.
- Toss the wedges with the olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread them in the air fryer basket with room for air to circulate. If your basket is small, cook in batches rather than packing the wedges tightly.
- Air fry for 20–25 minutes, shaking the basket or turning the wedges halfway through. Start checking at 20 minutes: they should be golden on the outside and tender when pierced through the thickest part with a fork. Add a few minutes if needed, particularly for larger wedges.
- Transfer the hot wedges to a bowl. Sprinkle with Parmesan and parsley, toss gently, and serve right away. Adding the cheese after cooking gives the wedges a savory coating without leaving loose grated cheese in the basket.
Tips
Cut evenly. Keeping the wedges close in size helps them finish together. If one potato is much larger than the others, make narrower wedges from it rather than sticking rigidly to eight pieces.
Dry before seasoning. Surface moisture makes it harder for the edges to crisp. There is no need to soak the potatoes for this quick version; just wash, dry, cut, and season.
Give them space. A little overlap is fine, but a crowded basket can leave the wedges soft. Keep the first batch warm while the next cooks, or briefly return all the cooked wedges to the basket for a minute to refresh them before adding the cheese.
Pile these crispy wedges onto a platter and enjoy them while they’re hot.
