There’s just something magical about the way a crispy potato wedge can hit the spot—especially when it’s coated in garlic, parmesan, and a touch of seasoning magic. I still remember the first time I made these garlic parmesan potato wedges in the air fryer: the scent of garlic wafting through my kitchen, the edges turning golden and crunchy, and the first bite that was so satisfying, I nearly forgot to serve the rest of dinner. They’re that good.
These wedges have become a staple in my kitchen for everything from casual weeknight dinners to laid-back game-day snacks. I love how the air fryer delivers that irresistible crunch without needing to deep-fry, and the flavor combo of garlic and parmesan makes them completely addictive. Whether you’re serving them with burgers, dipping them in aioli, or just eating them straight off the tray (guilty!), this recipe is always a win.
What You Need To Make This Recipe
Russet Potatoes: These are ideal for wedges because they hold their shape, crisp up beautifully, and have that fluffy interior we all crave. Their starchy nature is perfect for achieving that restaurant-style wedge texture.
Olive Oil: A light coating of olive oil helps the potatoes crisp up and carries all the seasonings evenly. You don’t need much—just enough to coat the wedges without drenching them.
Garlic Powder: This brings that warm, savory punch without the risk of burning like fresh garlic might in the air fryer. It distributes evenly across each wedge and pairs perfectly with the parmesan.
Paprika: Just a pinch adds a mild smoky depth and a little color to the wedges. It’s subtle but makes a difference in flavor complexity.
Salt and Pepper: Simple but essential. Salt enhances every bite, while freshly ground black pepper adds a gentle kick.
Parmesan Cheese: The real MVP! Finely grated parmesan adds a salty, nutty layer that crisps up beautifully in the air fryer. It forms that irresistible crust that keeps people coming back for more.
Fresh Parsley (optional): A sprinkle of parsley adds color and freshness right before serving. It’s optional, but it gives the wedges a bright finishing touch.
Ingredients List
- 2 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/3 cup finely grated parmesan cheese
- 1 tablespoon fresh chopped parsley (optional, for garnish)
How to Make Garlic Parmesan Air Fryer Potato Wedges
Step 1: Prep the Potatoes
Start by washing and scrubbing the potatoes well (no need to peel them!). Cut each potato lengthwise into wedges—about 6 to 8 wedges per potato depending on size. Try to keep them the same thickness so they cook evenly.
Step 2: Season and Toss
Place the potato wedges in a large bowl. Drizzle with olive oil and sprinkle on the garlic powder, paprika, salt, and pepper. Toss everything together until the wedges are evenly coated.
Step 3: Add the Parmesan
Now add the grated parmesan to the bowl and gently toss again. Make sure each wedge has some cheese sticking to it—it’ll create that crave-worthy crust.
Step 4: Air Fry to Perfection
Preheat your air fryer to 400°F (200°C) if your model requires it. Arrange the wedges in a single layer in the air fryer basket (you may need to work in batches). Cook for 15–18 minutes, flipping halfway through, until golden brown and crispy on the outside, and tender inside.
Step 5: Garnish and Serve
Once cooked, sprinkle the wedges with chopped parsley if you’re using it. Serve hot with your favorite dipping sauce—ranch, garlic aioli, or even ketchup all work beautifully.
Tips for Making This Recipe
- Cut evenly: Try to cut your wedges into similar sizes for even cooking. If they’re too thick, they may not cook through properly.
- Don’t overcrowd: Cook the wedges in a single layer for the crispiest results. Crowding can lead to steaming instead of crisping.
- Flip halfway: Turning them at the halfway mark ensures even browning on both sides.
- Use real parmesan: Grated fresh parmesan melts and crisps better than the pre-shredded kind, which often has anti-caking agents.
- Dry the wedges: Patting the potatoes dry with a towel before seasoning can help them get even crispier.
FAQs
Can I use another type of potato?
Yes! Yukon golds work well too, though they’ll be a bit creamier inside. Avoid waxy potatoes like red potatoes for this recipe.
Do I have to soak the potatoes first?
It’s optional. Soaking in cold water for 30 minutes helps remove excess starch, which can make them even crispier. Just be sure to dry them well before seasoning.
Can I make these ahead of time?
They’re best fresh, but you can prep and season the wedges ahead, then air fry just before serving.
What dipping sauces go best with these?
Ranch, garlic aioli, spicy mayo, chipotle sauce, or even a classic sour cream and chive dip pair really well.
Can I make them dairy-free?
Sure! Just skip the parmesan or use a dairy-free alternative. They’ll still be delicious with garlic and spices alone.