Ingredients
Method
- Preheat the Air Fryer to 400 F. Cut each potato into half lengthwise and then cut each half into 4 wedges lengthwise. Soak the potato wedges in ice-cold water for 15 minutes.
- Drain out all of the water and place the potato wedges on a kitchen towel. Wipe them dry and then put in a medium-sized mixing bowl.
- Add oil and toss the wedges so the potatoes are coated evenly. Add garlic powder, onion powder, salt, and pepper. Toss the potatoes so they get evenly coated with all of the seasonings.
- Place the wedges in a single layer inside the Air Fryer basket. Cook at 380 F for 20 minutes, turning the wedges halfway through at the 10-minute mark.
- Garnish with parmesan cheese and parsley. Enjoy with your favorite dipping sauce.
Notes
- For ultimate crispiness, ensure your potato wedges are completely dry after soaking. Excess moisture leads to steaming, not crisping. Use a clean kitchen towel or paper towels.
- Do not overcrowd your air fryer basket. Cook in a single layer to allow hot air to circulate evenly around each wedge. This ensures uniform crisping and prevents soggy spots.
- While optional, adding a sprinkle of Parmesan cheese in the last few minutes of cooking gives a delightful salty, savory crust to the air fryer wedges. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overcrowd your air fryer basket. Cook in a single layer to allow hot air to circulate evenly around each wedge. This ensures uniform crisping and prevents soggy spots.
- While optional, adding a sprinkle of Parmesan cheese in the last few minutes of cooking gives a delightful salty, savory crust to the air fryer wedges. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.