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To make these delicious potato wedges, gather the following essential ingredients: - 4 medium russet potatoes - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - ½ cup freshly grated Parmesan cheese - Salt and pepper to taste These ingredients work together to create a crispy and flavorful snack. The right seasonings make these wedges stand out. I like to use: - Garlic powder for extra garlic flavor. - Onion powder adds depth. - Italian seasoning gives a nice herbal touch. Feel free to adjust the amounts to match your taste. For a fresh finish, consider these optional garnishes: - Fresh parsley, chopped - A sprinkle of extra Parmesan cheese Garnishing adds color and a burst of flavor, making your wedges look and taste amazing. First, wash the potatoes well. Scrub off any dirt. You want clean potatoes for the best taste. Next, cut each potato into wedges. Aim for about eight wedges per potato. Keep the skin on for more crunch and flavor. After cutting, soak the wedges in cold water for about 30 minutes. This step removes extra starch. The soaking makes your wedges crispier when cooked. Once the wedges have soaked, drain them and dry them with paper towels. This helps the seasoning stick better. In a large bowl, mix together the olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper. This blend packs great flavor. Add the dried potato wedges and toss them well. Make sure every wedge gets a nice coating of that tasty mixture. Now it's time to cook! Preheat your air fryer to 400°F (200°C) for about 5 minutes. Once preheated, place the seasoned potato wedges in the basket. Make sure they sit in a single layer. If you have a small air fryer, you might need to cook in batches. Air fry the wedges for 15 to 20 minutes. Shake the basket halfway through to ensure even cooking. When the wedges turn golden and crispy, sprinkle them with the grated Parmesan cheese. Cook for an extra 2 to 3 minutes. This melts the cheese and gives it a lovely golden color. Finally, remove the wedges from the air fryer. Garnish with freshly chopped parsley for a pop of color. Enjoy your crispy garlic Parmesan potato wedges hot! When cutting potatoes, make sure to start with clean ones. Scrub them well to remove dirt. Use a sharp knife for better control. Cut each potato into eight wedges. Keep the skin on for texture and flavor. This method gives you thick, hearty wedges that stay firm when cooked. To get crispy wedges, soak them first. Place the cut wedges in cold water for 30 minutes. This step removes excess starch, which helps them crisp up. After soaking, dry them well with paper towels. Any moisture left can lead to soggy potatoes. Toss them in olive oil for a nice coating. For great flavor, mix your spices well. Use minced garlic, garlic powder, onion powder, and Italian seasoning. Ensure every wedge gets a good coating. Salt and pepper balance the flavors. Don’t be shy with the Parmesan cheese. Sprinkle it on after frying for a rich, cheesy finish. Mix it into the seasoning for a stronger flavor. {{image_2}} Want a kick in your dish? Try spicy garlic parmesan wedges. Add some heat with red pepper flakes. Mix them with the garlic and spices. This will give your wedges a nice kick. I love to serve these with ranch dressing. The coolness of the ranch balances the heat. For a heartier option, go for cheesy loaded potato wedges. After air frying, top the wedges with melted cheese, crispy bacon bits, and green onions. Cheese adds a wonderful creaminess. Bacon gives a nice crunch and flavor. These loaded wedges are perfect for game day or a movie night. If you prefer fresh flavors, try herb and garlic potato wedges. Use fresh herbs like rosemary or thyme. Chop them finely and mix with the garlic. This will give a bright taste to your wedges. They pair well with a garlic aioli or a fresh dip. To store leftover potato wedges, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. Be sure to separate layers with parchment paper to avoid sticking. This keeps them fresh and ready for your next snack. When you want to enjoy your leftover wedges, preheat your air fryer to 375°F (190°C). Place the wedges in the basket in a single layer. Heat them for about 5-7 minutes. This will bring back their crunch. Check them halfway through and shake the basket to get even heat. You can freeze the potato wedges if you have extra. First, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. They will last for up to three months. When ready to eat, cook them straight from the freezer in the air fryer. Just add a few extra minutes to the cooking time. Yes, you can use other types of potatoes. Yukon Golds work well. They have a creamy texture. Red potatoes are also a good choice. They hold their shape nicely. You might need to adjust cooking times. Just keep an eye on them as they cook. To make these wedges vegan, skip the Parmesan cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. You can also try vegan cheese. Just sprinkle it on before the last few minutes of cooking. This way, you still get that cheesy touch. Many sauces go great with these wedges. Here are some tasty options: - Ketchup - Ranch dressing - Garlic aioli - Sriracha mayo - Barbecue sauce Each sauce adds a different flavor. Try out a few to find your favorite! This blog post covered garlic Parmesan potato wedges, from ingredients to storage. We explored essential spices and delicious garnishes to enhance flavor. I shared step-by-step instructions for easy preparation in an air fryer. You learned tips for cutting, cooking, and achieving crispiness. Variations like spicy and cheesy options add fun twists. Finally, I explained how to store and reheat your wedges. Enjoy experimenting with these recipes and make them your own!

Air Fryer Garlic Parmesan Potato Wedges

Satisfy your cravings with delicious Air Fryer Garlic Parmesan Potato Wedges! These crispy, golden wedges combined with the rich flavors of garlic and Parmesan are the perfect side dish or snack. In just 50 minutes, you can whip up this easy recipe that everyone will love. Follow simple steps to achieve ultimate crunchiness and serve with your favorite dipping sauce. Click through for the full recipe and enjoy a tasty treat!
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Ingredients
  

4 medium russet potatoes

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Potatoes: Wash and scrub the potatoes thoroughly. Cut each potato into wedges (about 8 wedges per potato), keeping the skin on for added texture.

    Soak the Wedges: Place the potato wedges in a bowl of cold water and let them soak for about 30 minutes. This step will help to remove excess starch and make them crispier.

      Season the Wedges: After soaking, drain and pat the potato wedges dry with paper towels. In a large bowl, combine the olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the dried wedges and toss until they are evenly coated in the seasoning mixture.

        Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.

          Air Fry the Wedges: Place the seasoned potato wedges in the air fryer basket in a single layer (you may need to do this in batches depending on the size of your air fryer). Cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking.

            Add Parmesan: When the potato wedges are golden and crispy, sprinkle them with the grated Parmesan cheese. Cook for an additional 2-3 minutes until the cheese is melted and slightly golden.

              Garnish and Serve: Once done, remove the wedges from the air fryer and garnish with freshly chopped parsley. Serve hot with your favorite dipping sauce.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4