Why You’ll Love Air Fryer Potato WedgesRecipe

They’re crispy and golden on the outside while fluffy and soft inside — perfect texture contrast.
The garlic + Parmesan seasoning delivers a rich, savory taste that pairs well with many mains or dips.
Quick to make — from prep to plate in under 30 minutes.
Requires simple, everyday ingredients and an air fryer; no deep-frying or complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 russet potatoes
1 tbsp avocado oil
1 garlic clove, pressed
1/4 tsp onion powder
1 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
2 tablespoons freshly chopped parsley

Directions

Wash and dry the potatoes. Slice them into wedges of similar size to ensure even cooking.
In a large bowl, combine the avocado oil, pressed garlic, onion powder, salt, and black pepper. Add the potato wedges and toss with clean hands until evenly coated.
Preheat your air fryer to 400°F (≈ 200°C).
Place the seasoned wedges in a single layer in the air fryer basket. Cook for about 15 minutes, or until they turn golden and start to crisp.
After 15 minutes, add the grated Parmesan cheese on top of the wedges. Return to the air fryer and cook for another 2 minutes at 400°F until the cheese melts and the wedges are fully crispy.
Remove the wedges and sprinkle with the chopped parsley. Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: ~17 minutes
Total time: ~27 minutes

Storage/Reheating

You can refrigerate leftover wedges in an airtight container for up to 5 days. To reheat, put them back in the air fryer at ~370°F for a few minutes — they’ll crisp up nicely again. You can also freeze cooled wedges in a freezer‑safe container for up to 6 months and reheat directly from frozen.

Variations

Spicy version: Add a pinch of chili powder or cayenne pepper with the seasoning for a kick.
Herb variation: Swap out parsley for fresh rosemary or thyme for a different flavor profile.
Cheese‑free / lighter version: Skip the Parmesan and use just salt, pepper, garlic and herbs for a dairy‑free option.
Loaded wedges: After air‑frying, top with cooked bacon bits, shredded cheese, green onions or sour cream for a loaded‑potato‑style side.
Sweet potato wedges: Use sweet potatoes instead of russets — adjust cooking time slightly.

FAQs

Why aren’t my wedges crispy?

If your wedges are soggy, it’s likely due to excess moisture or overcrowding. Make sure you dry the potatoes thoroughly before seasoning, and arrange wedges in a single layer so hot air circulates freely.

Can I leave the potato skins on or should I peel them?

You can leave the skins on. It gives a more rustic texture and extra fiber, as well as a bit more flavor. Peeling is optional if you prefer a smoother texture.

Can I use potatoes other than russet?

Yes — russets work best for crispiness because of their starch content, but you can also use Yukon gold, red, or white potatoes if that’s what you have.

What if I don’t have an air fryer — can I bake them instead?

Yes. On a standard oven, bake at ~425°F for about 35–45 minutes (depending on wedge thickness), and check for fork‑tenderness and crispy edges. Flip halfway through baking for even crisping.

Can I make this recipe ahead of time?

You can cut the potatoes ahead of time and store them in the fridge until ready to season and cook. Fully cooked wedges reheat well in the air fryer to restore crispiness.

Can I freeze leftover wedges?

Yes — once fully cooled, place them in a freezer‑safe container or bag and freeze for up to 6 months. Reheat directly from frozen in the air fryer.

What dips go well with these wedges?

Classic choices include ketchup, garlic‑butter sauce, BBQ sauce, ranch dressing, or even a yogurt‑herb dip. Loaded wedges (with cheese, bacon, sour cream) work great too.

Should I soak the potato wedges before cooking?

Soaking and rinsing can help remove excess starch and improve crispiness. It’s not mandatory — but patting dry thoroughly is essential.

How do I cut the potatoes for even cooking?

First slice each potato in half lengthwise. Place each half flat‑side down and slice into wedges with roughly equal thickness so they cook evenly.

Can I adjust the seasoning?

Absolutely. Feel free to add spices like paprika, chili powder, herbs, or even a store‑bought seasoning blend. Parmesan‑free, spicy, or herb‑forward versions all work well.

Conclusion

These air‑fryer potato wedges are a simple yet delicious side — crispy, flavorful, and fast to make. Whether paired with a main dish or served with your favorite dip, they’re sure to be a hit. With easy variations and straightforward storage/reheating options, they’re perfect for weeknight dinners or casual gatherings. Enjoy!