Air Fryer Potato Wedges

Air Fryer Potato Wedges: Crisp, cheesy wedges ready in 25 minutes. Make Air Fryer Potato Wedges for an easy, savory snack or side.

Ingredients

• 3-4 large russet potatoes
• 1/4 cup extra virgin olive oil
• 1 Tablespoon garlic powder
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt or to taste
• 1/4 teaspoon Freshly ground black pepper or to taste
• 1/2 cup freshly grated Parmesan
• Chopped fresh parsley for garnish

Instructions

Step 1: Cut the potatoes into wedges

Take each large russet potato and cut it lengthwise in half, then cut each half into three thick, sturdy wedges. Work on a clean board and keep the wedges roughly equal so they cook evenly; the goal is chunky, rustic pieces that will crisp on the outside while staying fluffy inside. I like to pat them very dry with a towel so the surface is ready to accept oil and seasoning.

Step 2: Toss with oil, seasonings, and Parmesan

In a large matte charcoal-grey ceramic bowl, combine the potato wedges with 1/4 cup extra virgin olive oil, a tablespoon of garlic powder, a tablespoon of Italian seasoning, 1/2 cup freshly grated Parmesan, salt to taste and 1/4 teaspoon freshly ground black pepper. Use tongs or a wide spoon to fold everything together until every wedge is evenly coated in a thin, shimmering layer of oil and a peppered dusting of cheese and herbs; the surface should look glossy with fine specks of seasoning clinging to each ridge. Rest the tongs on the rim of the bowl so they read as the active tool in the scene.

Step 3: Air-fry until crispy and golden

Arrange the seasoned wedges in a single layer inside the air-fryer basket (or an equivalent perforated metal tray) and cook at 390°F for about 15 minutes, shaking the basket every 5 minutes so edges brown evenly. You’re looking for deep, caramelized golden-brown crusts with tiny bubbled blisters where the potato sugars have concentrated, while the interior stays soft and steaming — a clear contrast between crackly exterior and pillowy crumb.

Step 4: Garnish and serve warm

Transfer the hot wedges back to the same matte charcoal-grey ceramic bowl, sprinkle generously with more freshly grated Parmesan and a scattering of bright chopped parsley for color and freshness. Serve immediately with small glass ramekins of ketchup and ranch on the side; the wedges should glisten, steam faintly, and offer that irresistible mix of crisp texture, savory seasoning, and soft interior.

Notes

• Pat potatoes very dry before tossing to ensure crispness.
• Shake the air fryer basket every 5 minutes for even browning.
• Adjust salt considering the Parmesan is salty.
• Use a single layer in the air fryer; work in batches if necessary.
• For dairy-free option, replace Parmesan with nutritional yeast.