Air Fryer Garlic Parmesan Potato Wedges
Let’s say you just stared into the abyss of your fridge, saw nothing but half a lemon, last night’s takeout, and a bag of potatoes that are still fine but kind of judging you. Cool. Because this right here is the “I want something delicious but not soul-crushing” recipe.
These garlic parmesan wedges are crispy, cheesy, garlicky, and maybe too easy to devour. You don’t need a culinary degree. You don’t need six specialty gadgets. You just need a few pantry staples, a little enthusiasm, and ideally an air fryer that hasn’t been converted into a storage unit.
This is one of those recipes that feels fun to make. Like, you’re doing something good for yourself without pretending kale chips are going to satisfy a fry craving. They’re not. But these? These hit the spot.
What You’ll Need
This is your go-to list. Nothing weird. Nothing you’ll have to special order from a place that calls you “valued guest.”
| Ingredient | Amount |
|---|---|
| Russet potatoes | 4 medium, scrubbed clean |
| Olive oil | 2 tablespoons |
| Garlic (fresh, minced) | 3 cloves |
| Grated parmesan cheese | ½ cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley (optional) | 1 tablespoon, chopped |
Heads up: Russet potatoes are your best friend here because they crisp up like a dream. Yukon Golds will work too, but they’re a bit creamier and less crunchy. Still tasty though.
Tools You’ll Need
You really don’t need much. But here’s what helps:
- Air fryer
- Sharp knife and cutting board
- Large mixing bowl
- Paper towels or clean dishcloth (for drying potatoes)
- Measuring spoons and cup
- Tongs or a spatula for flipping
Pro Tips (aka Don’t Skip These)
Here are some little tweaks and tricks that make a big difference:
1. Soak your potato wedges in cold water for 30 minutes.
This pulls out excess starch and makes them crispier. Like, noticeably crispier. You’ll thank yourself.
2. Dry them really, really well.
Moisture is the enemy of a crispy wedge. Use paper towels or a clean cloth and get them as dry as possible before oiling and seasoning.
3. Don’t dump them all into the air fryer basket at once.
Give them space. You want a single layer so they cook evenly and actually crisp, not steam.
4. Flip halfway through.
Not always fun, but necessary. Unless you’re okay with a batch of half-sad, uneven wedges. Which you’re not.
5. Eat them hot.
These wedges do not age well. They peak at around 90 seconds post-air fryer. Be ready.
Substitutions and Variations
Want to switch it up? Here’s what you can play with:
| Original | Swap Option |
|---|---|
| Parmesan cheese | Pecorino Romano or Asiago |
| Garlic (fresh) | Garlic powder (about ¾ tsp) |
| Russet potatoes | Yukon Gold or red potatoes |
| Olive oil | Avocado oil or melted ghee |
| Parsley (garnish) | Chives or dried oregano |
Also fun: Add a little smoked paprika or cayenne for a spicy kick. Or toss them in a lemon-garlic butter at the end for an extra bold flavor.
Make-Ahead Tips
You can totally prep these ahead. Here’s how:
- Cut and soak: Slice your potatoes and leave them soaking in a bowl of cold water in the fridge for up to 24 hours.
- Mince the garlic and have the cheese grated and ready in the fridge. Day-of cooking becomes a 10-minute job.
Don’t season or oil the potatoes until right before cooking. Nobody wants sad, soggy wedges.
How to Make Garlic Parmesan Potato Wedges in the Air Fryer
Step-by-step because sometimes the bag of frozen stuff has let you down.
- Scrub and slice: Cut your potatoes into wedges—about 6 to 8 per potato depending on size.
- Soak them: Place in a large bowl of cold water and soak for at least 30 minutes (or overnight).
- Dry completely: Drain the potatoes and pat them dry. Really dry.
- Season: In a bowl, toss with olive oil, minced garlic, salt, and pepper until coated.
- Add parmesan: Sprinkle in the cheese and toss again.
- Air fry: Preheat your air fryer to 400°F. Place wedges in a single layer and cook for 15–20 minutes, flipping halfway through. You may need to do this in batches depending on your air fryer size.
- Garnish: Once golden and crispy, remove from the basket and toss with chopped parsley if using.
Leftovers and Storage Tips
How to Store
Let them cool completely, then store in an airtight container in the fridge for up to 3 days.
How to Reheat
Pop them back in the air fryer at 350°F for 4–6 minutes. They’ll get most of their crisp back.
Freezing?
I mean, you can. But just… don’t. Texture goes downhill fast. These are 100% a “make and eat now” kinda thing.
Nutritional Breakdown (per serving, 4 servings total)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | 6g |
| Carbs | 30g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | ~390mg |
These are approximate, so don’t come at me with your macro tracker open and ready. It’s a potato wedge, not a green juice.
Diet-Friendly Swaps
- Vegan: Use nutritional yeast instead of parmesan. Garlic and seasoning still give you flavor.
- Dairy-Free: Same as above. Or try a dairy-free parmesan-style cheese.
- Gluten-Free: You’re good. This recipe is naturally gluten-free.
Meal Pairing Ideas
- Grilled chicken thighs with lemon
- A big, crunchy Caesar salad (maybe one you didn’t have to make)
- Homemade ranch or garlic aioli as a dip
- Turkey burgers or veggie burgers
- Or just… a Netflix marathon and yourself
FAQ
Can I make these in the oven?
Yup! Bake at 425°F for 30–35 minutes. Still flip halfway. Still watch like a hawk toward the end.
Do I need to peel the potatoes?
Nope. In fact, please don’t. The skin helps with the texture and nutrients. Just scrub them well.
What’s the best way to cut the wedges?
Cut the potato in half lengthwise, then each half into thirds or quarters depending on size. You want them thick enough to hold their shape but not so thick they don’t cook through.
Why are mine not crispy?
You probably didn’t dry them enough. Or maybe you crowded the air fryer. Or skipped the soak. Go back to the pro tips.
Wrap Up
So now you’ve got a recipe that gives major “I cooked” energy without actually needing much effort. These Air Fryer Garlic Parmesan Potato Wedges are kind of the hero side dish. Or snack. Or full dinner if we’re being honest.
Try them. Enjoy them hot. Sprinkle a little extra cheese on top if you’re feeling wild.
And if you make them? Let me know how it went in the comments. Any weird combos you tried? Better dips? I’m all ears.
Go forth and wedge it up.
