These Air Fryer Parmesan Potato Wedges are perfect any time of the day! Whether you’re in need of a quick snack or side dish, these cheesy potato wedges go great with everything. They're seasoned with classic spices and extra Parmesan cheese for a delicious and speedy dish.
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The Best Air Fryer Snack
An air fryer is the perfect tool for making food super crispy and crunchy - fast! That's why it’s ideal for making potato wedges. Crispy on the outside and tender on the inside, these wedges are so good you’ll want to make them several times each week.
Regular potato wedges need around 30 minutes to reach golden perfection in the oven. But sometimes, that’s just too long to wait. These crispy air fryer potato wedges reach that stage in just 10 minutes! That means whenever a craving hits, you can whip up this air fryer potato wedges recipe in just minutes. The sooner we can dig into crispy potatoes, the better, right?!
Why You'll Love It
- These air fryer parmesan potato wedges are ready in just 8-12 minutes. That’s so much faster than baked or deep fried potato wedges which can take up to 30 minutes!
- The seasonings add great flavor without being overpowering. Classic flavors of garlic, onion, paprika, and Parmesan cheese go great with everything!
- They’re so versatile. You can eat them on their own, accompanied by your favorite dip, or as an accompaniment to a main meal.
- The texture is unbelievable. The outsides are golden and crunchy, while the insides remain soft, light, and fluffy. You get the best of both worlds in every bite!
Ingredients
- Potatoes: Russet potatoes are the best for fluffy insides and crispy exteriors. They also cook faster than other potatoes. But you can also try Yukon gold potatoes or even creamers for mini wedges.
- Cooking oil: You need an oil with a high smoke point that can withstand the high temperatures of an air fryer. Avocado oil smokes at 500°F, making it a great choice.
- Garlic and onion powder: I recommend using the powders instead of their fresh counterparts in this recipe. If you use fresh garlic and onion, you run the risk of them burning since we're cooking at high temperatures for an extended period of time.
- Paprika: Adds an earthy, smoky flavor.
- Parmesan cheese: Shredded parmesan works better than grated parmesan. It gives the wedges a heartier crisp that makes them even tastier.
How To Make It
- Cut the potatoes. Cutting potato wedges can be a little tricky. I find it easiest to place the potato onto a chopping board and cut it in half lengthways. Lay both halves flat-side down and cut each one in half lengthways again. Finally, flip each quarter over and cut it in half lengthways through the angled point to create wedges. Each potato should make 8 wedges.
- Season. To a large bowl, add the wedges, oil, salt, pepper, garlic powder, onion powder, and paprika. Vigorously stir to make sure each wedge is evenly seasoned.
- Add the cheese. Stir in the Parmesan cheese. I recommend using freshly shredded cheese as it melts better and doesn't have any preservatives.
- Air fry. Preheat the air fryer to 400°F or if you don't have a preheating function, let warm up for a couple minutes. When hot, spray or brush oil onto the basket and add a single layer of wedges. Leave space between each one so it can properly crisp up. Air fry for 8-12 minutes, shaking the basket halfway through. Repeat until all the wedges are cooked.
Top Tips
- Each air fryer is different. I'm using a 6-Quart Instant Vortex and if you have a different brand or model, the temperature and cook times will vary. Do a test batch with 1-2 wedges first.
- I don’t recommend soaking your potato wedges — you can find out why in the FAQ section below. But if you do, make sure you thoroughly dry them before adding to the bowl with the seasonings. The more water left on the wedges, the soggier they’ll be after cooking.
- Don’t let seasoned, uncooked potatoes sit in the bowl for too long. Salt draws the moisture out, creating a pool of water in the bottom of the bowl that will make the potatoes soggy. Avoid this by adding the salt right before you’re ready to cook.
- The air fryer makes the crispiest wedges ever — but only if you space them out properly. Don’t overcrowd the basket and make sure none of the wedges are touching to avoid accidentally steaming them. This is the best way to make sure your air fryer garlic parmesan potatoes turn out crunchy on the outside and fluffy on the inside.
Substitutions & Variations
- Instead of Russet potatoes, try Red Bliss, Creamer, or Yukon Gold potatoes. Change the cook time according to the size of the wedges.
- For a totally new take, switch things up and use sweet potatoes instead for air fryer sweet potato wedges. They're heartier so they usually take more time in the air fryer.
- To make these herbed potato wedges vegan and dairy-free, omit the parmesan cheese. They won’t be quite as crispy, but they’ll still taste great. You can also substitute with a vegan parmesan cheese.
- You can season your fries with anything you like. Italian seasonings, Cajun spice, and taco seasoning would all be amazing. You can even stick to just salt and pepper if you want to keep things simple.
- If you don’t have an air fryer, you can bake these wedges in the oven. Preheat the oven to 425°F and line a baking sheet with foil. Spray it with a high smoke point oil (my favorite is avocado oil) and place the wedges in a single layer, leaving some space in between each one. Bake for 25-30 minutes or until golden brown, flipping halfway to ensure even coloring.
Storing & Freezing
Storing: If you’ve got leftover air fryer parmesan potato wedges that you’ve already cooked, leave them to cool to room temperature. Then store them inside an air-tight container in the fridge for up to 5 days.
Freezing: To freeze cooked wedges, lay them out on a baking sheet in a single layer. Make sure they’re not touching. Place them in the freezer for around 30 minutes, until frozen. Store them in a zip-lock bag and remove as much air as you can. Store in the freezer for up to 2 months.
Reheating: Reheat these wedges by air frying them at 400°F for 3-5 minutes, until crispy again. Alternatively, bake them in a preheated oven at 425°F for 10-15 minutes, until hot and crispy. If reheating from frozen, add 2-3 minutes.
FAQ
Potato wedges are thick chunks of potato with the skin on. They’re often seasoned before cooking and baked or roasted rather than fried. Fries are much thinner than wedges and usually have all the skin removed. They’re most often deep-fried.
There are so many things that go with these air fryer parmesan potato wedges that it’s almost impossible to list them all! For a snack, serve up a plate of wedges with ketchup, spicy honey mustard, or your favorite dipping sauce. If you’re dishing them up as part of a meal, these healthy potato wedges are a great alternative to fries for pairing with burgers, grilled proteins, pizza, and pretty much everything!
Many people say that soaking potatoes in water makes them crispier. The idea is that soaking draws out the starch before cooking. I tried making these air fryer wedges both ways and couldn’t tell the difference.
In fact, soaking the wedges in water before cooking can prevent them from crisping up if you don’t dry them enough. If you’re having trouble getting your potatoes crispy, I recommend you save time and skip the soaking process.
Looking For More?
I love the simplicity and quickness of air fryers! If you'd like more delicious air fryer recipes, try these:
- Air Fryer Beef Taquitos
- Air Fryer Frozen Potstickers
- Air Fryer Frozen Sweet Potato Fries
- Air Fryer Crab Rangoons
- Mexican Meatballs
📋 Recipe
Air Fryer Parmesan Potato Wedges
Equipment
Ingredients
- 2 lbs Russet potatoes about 5-6 small potatoes
- 1 tablespoon cooking oil I used avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ⅔ cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Scrub potatoes clean and dry thoroughly. Cut in half lengthwise, then cut each half lengthwise again. Slice in half from the pointed end to create 8 wedges from each potato.
- Preheat air fryer to 400°F. If your air fryer doesn't have a preheat function, simply turn on and let warm up for 2-3 minutes.
- Meanwhile, to a large bowl, add potato wedges, oil, garlic powder, onion powder, paprika, 1½ teaspoon salt, and ½ teaspoon pepper. Mix vigorously until each wedge is evenly coated. Stir in cheese and mix well.
- Add a single layer of potato wedges to the air fryer, leaving space between each one - you may need to cook in batches. Then air fry for 8-12 minutes or until golden brown. Shake 1-2 times for an even cook. Transfer to a wire rack to let cool and lightly season with salt. Repeat, if needed.
- Top with chopped parsley and more Parmesan cheese, if desired.
Notes
- To bake: Preheat oven to 425°F. Line baking sheet with foil and spray foil with oil. Place potato wedges in a single layer with some space in between. Bake for 25-30 minutes or until golden brown, flipping halfway.
- Each air fryer is different - temperatures and cook time will vary. I used a 6-Quart Instant Vortex.
Nutrition
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