Crispy on the outside, fluffy inside, and perfectly seasoned — an easy side dish for any meal.
Ingredients
- 4 large potatoes (Russet works best), washed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Potatoes
- Cut potatoes lengthwise into wedges (about 8 wedges per potato).
- Soak wedges in cold water for 20–30 minutes to remove excess starch.
- Drain and pat completely dry with a towel.
- Season
- In a large bowl, toss potato wedges with olive oil, salt, garlic powder, paprika, black pepper, and Italian seasoning.
- Mix well until evenly coated.
- Air Fry
- Preheat air fryer to 400°F (200°C) for 3–5 minutes.
- Arrange wedges in the basket in a single layer (cook in batches if needed).
- Air fry for 18–25 minutes, flipping or shaking the basket halfway through, until golden and crispy.
- Finish
- Sprinkle with Parmesan cheese and parsley during the last 1–2 minutes if desired.
- Serve hot.
Serving Suggestions
Great with:
- Burgers and sandwiches
- Fried chicken
- Steak
- Grilled fish
- Garlic mayo, ranch, or ketchup dipping sauce
Tips
- Dry potatoes = crispier wedges.
- Avoid overcrowding the basket so hot air can circulate.
- For extra crispy wedges, add 1 tablespoon cornstarch to the seasoning mix before air frying.
