Air fryer potato wedges are crispy, flavorful, and easy to make. These Parmesan potato wedges are tossed with garlic, grated Parmesan, and a simple spice blend, then air fried to a golden, crunchy finish. Ready in about 30 minutes, they make a satisfying appetizer or side that pairs well with many meals.
The circulating hot air in the air fryer yields wedges with a crisp exterior and tender centers. The combination of garlic, paprika, onion powder, and salty Parmesan gives these potato wedges a delicious savory profile. Serve them hot with your favorite dip for a crunchy, crowd-pleasing snack or side.
Why You’ll Love Air Fryer Wedges
- Versatile: Serve as an appetizer, snack, or side, and easily change the seasonings to suit any meal.
- Family friendly: Kids and adults alike enjoy wedges, especially with a dipping sauce.
- Quick and easy: Restaurant-quality, crispy wedges in under 30 minutes.
Ingredients for Potato Wedges
- Potatoes: Russet potatoes work best for sturdy, crispy wedges.
- Olive oil: Or another light neutral oil.
- Garlic: Freshly minced for best flavor (garlic powder can be used if needed).
- Seasonings: Paprika, onion powder, salt, and ground pepper.
- Parmesan cheese: Freshly grated for the best texture and flavor.
- Parsley: Optional, for garnish.
How To Make Air Fryer Potato Wedges
- Preheat: Preheat the air fryer to 360°F (182°C).
- Prepare the potatoes: Wash and dry the potatoes. Cut each potato lengthwise into halves, then quarters to create 8 wedges per potato (or cut into 8–12 wedges depending on size).
- Season: In a medium bowl, combine the potato wedges with olive oil, minced garlic, paprika, onion powder, salt, and pepper. Toss to coat, then sprinkle the grated Parmesan and toss again so the cheese adheres to the wedges.
- Air fry: Arrange the wedges in a single layer in the air fryer basket. Cook for about 15 minutes, flipping halfway through, until they are golden and crisp. If needed, add an extra 3–5 minutes for more browning.
- Garnish and serve: Sprinkle with chopped parsley and serve warm with your preferred dipping sauce.
Tips To Make Air Fryer Parmesan Potato Wedges
- Preheat the air fryer for the best texture.
- Peeling the potatoes is optional; leaving the skin adds texture and nutrients.
- Cut wedges evenly so they cook at the same rate.
- For extra crispiness, soak the sliced potatoes in ice water for 30 minutes, then dry thoroughly to remove excess starch.
- Cook in a single layer so hot air can circulate; work in batches if necessary.
- Flip wedges halfway through cooking for even browning.
- Adjust seasonings—add cayenne or red pepper flakes for heat, or swap herbs and spices to complement your main dish.
- Serve with dips such as ketchup, ranch, or garlic aioli.
Frequently Asked Questions
Cut a potato in half lengthwise, then cut each half into quarters to make roughly eight wedges per potato. For larger or smaller wedges, adjust by cutting each quarter into halves or thirds.
Russet potatoes are ideal because they are large and become nicely crispy. Waxy potatoes (red, white, or yellow) can be used but may produce a softer texture and require slightly longer cooking.
Wedges are done when they are golden and a knife easily pierces the thickest part. Start with 15 minutes and add a few more minutes if needed to reach your desired crispiness.
Yes. Bake at 435°F (224°C) on a lined baking sheet for about 15 minutes, flip, then bake another 10–15 minutes until crispy and browned.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a 400°F (204°C) air fryer for a few minutes to crisp them up again.
Yes. Freeze cooled wedges in a single layer on a tray, then transfer to a sealed bag or container. Thaw before reheating in the air fryer for best texture.
Wedges are great alongside burgers, grilled chicken, or shrimp, and they work as a hearty side for many main dishes.
More Potato Recipes
- Quick Creamy Mashed Potatoes (Potato Puree)
- Easy Au Gratin Potatoes
- Crispy Air Fryer Roasted Potatoes
- Cheesy Potato Stacks
- Oven Roasted Baby Potatoes
I hope you enjoy this Air Fryer Parmesan Potato Wedges recipe. If you make it, please leave a rating and comment to share your experience and any tweaks you tried.
Air Fryer Potato Wedges
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Preheat the air fryer to 360°F (182°C).
- Wash and dry the potatoes, then cut each into 8 wedges.
- In a bowl, toss the wedges with olive oil, minced garlic, paprika, onion powder, salt, and pepper until evenly coated.
- Add the grated Parmesan and toss again so the cheese sticks to the wedges.
- Place wedges in a single layer in the air fryer basket. Cook 15 minutes, flipping halfway through. Add 3–5 minutes if more crispiness is desired.
- Garnish with chopped parsley and serve warm.
Notes
- Soak cut potatoes in ice water for 30 minutes and dry thoroughly for extra crispiness.
- Cook in batches if needed so wedges remain in a single layer.
- Adjust seasonings to complement your main dish or add a pinch of cayenne for heat.
- Reheat leftovers in the air fryer at 400°F (204°C) to restore crispness.
Nutrition
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