Ingredients
Scale
- 3 large Russet potatoes, scrubbed and cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Start by slicing each Russet potato in half lengthwise. Place the flat side down and cut each half into three or four uniform wedges. Aim for even thickness so they cook at the same rate. If you have time, soak the wedges in a bowl of cold water for 15 minutes to remove excess starch, then pat them completely dry with a paper towel.
- Place the dried potato wedges into a large mixing bowl. Drizzle with olive oil and toss until every wedge is thinly coated. In a small ramekin, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the seasoning over the potatoes and toss again. Finally, add half of the Parmesan cheese and mix well to ensure the cheese adheres to the oil-coated potatoes.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned wedges into the air fryer basket. Ensure they are in a single layer and not overlapping too much. If your air fryer is small, work in batches. Air circulation is the secret to crispiness, so don’t overcrowd the basket.
- Cook the potatoes at 400°F for 20 to 25 minutes. Every 10 minutes, remove the basket and give it a good shake or use tongs to flip the wedges. This ensures that all sides develop that beautiful golden crust. The wedges are done when they are fork-tender on the inside and deeply browned on the edges.
- Once the wedges are hot and crispy, transfer them back to the mixing bowl while they are still steaming. Toss them with the remaining Parmesan cheese and the freshly chopped parsley. The residual heat will melt the cheese slightly, creating a delicious crust. Serve immediately with your favorite dipping sauce.
- Cook Time: 35 minutes