Crispy Air Fryer Potato Wedges with Parmesan
Russet potato wedges soaked, dried, and tossed in olive oil, smoked paprika, and garlic powder, then air-fried until deeply golden with a fluffy middle and finished with salty Parmesan.
- Prep
- 15 min
- Cook
- 28 min
- Wait
- 30 min
- Total
- 1 hr 13 min
- Makes
- About 32 wedges (4 side servings)
Steps
Before you start
- Plan for a 30-minute cold water soak; it removes surface starch so the wedges crisp rather than steam.
- This recipe is written for a 5–6 quart (4.7–5.7 liter) basket air fryer. Cook in two batches if yours is smaller.
- Grate the Parmesan finely from a block if you can; pre-grated cheese in a canister is drier and won't melt as well.
- Dry the potatoes thoroughly. Any water left on them will keep the wedges from browning.
Cut the wedges
- Scrub the potatoes well under running water.
- Cut each in half lengthwise, then cut each half into 4 wedges, so you have 8 wedges per potato and about 24 in total for 3 medium potatoes.
- Aim for wedges of similar thickness, about ¾ inch (2 cm) at the widest edge, so they cook evenly.
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Ready when: Wedges are uniform in size with skin still on.
Tip: Cut larger potatoes into more wedges rather than bigger ones; thick wedges stay raw in the center.
Soak in cold water
- Put the wedges in a large bowl and cover with cold tap water by about 1 inch (2.5 cm).
- Let them soak for 30 minutes.
- The water will turn cloudy as starch releases.
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Ready when: Water looks cloudy.
Tip: Soaking longer than 2 hours is not needed; 30 minutes is enough.
Dry thoroughly
- Drain the wedges and spread them on a clean kitchen towel.
- Pat every side very dry with a second towel or paper towels, including the cut surfaces.
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Ready when: No visible moisture; surfaces feel dry and slightly tacky to the touch.
Tip: Wet wedges will steam in the basket and turn pale and soft.
Preheat air fryer
- Preheat the air fryer to 400°F (200°C) for 3 minutes while you season the potatoes.
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Ready when: Air fryer reports it has reached 400°F (200°C).
Tip: If your model has no preheat setting, run it empty at 400°F (200°C) for 3 minutes.
Season the wedges
- In a large mixing bowl, toss the dry wedges with the olive oil, smoked paprika, garlic powder, salt, and pepper.
- Toss with your hands or tongs for about 30 seconds until every wedge is evenly coated with oil and spices, with no pooling at the bottom of the bowl.
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Ready when: Wedges look evenly orange-red and lightly glossy.
Tip: Hold the Parmesan until the end; it burns and turns bitter if it cooks for the full time.
Air-fry first side
- Arrange the wedges in the basket in a single layer as much as possible, with one cut side down and some space between them.
- Air-fry at 400°F (200°C) for 14 minutes without opening the basket.
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Ready when: The undersides are golden and release easily from the basket.
Tip: If your basket holds fewer than about 16 wedges in a loose layer, cook in two batches; crowding causes soft, pale spots.
Flip and finish
- Shake the basket or use tongs to turn each wedge onto its other cut side.
- Air-fry for another 10 to 12 minutes at 400°F (200°C), until deep golden brown and crisp at the edges.
- Pierce the thickest wedge with a knife; it should slide in with no resistance.
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Ready when: Edges are deep golden and crisp, and a knife slides into the center with no resistance.
Tip: Wedges that stick to the basket need another minute or two to release on their own.
Add Parmesan
- Sprinkle the Parmesan evenly over the hot wedges in the basket, gently toss, and air-fry for 2 more minutes at 400°F (200°C) until the cheese melts and speckles golden.
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Ready when: Cheese is melted and lightly golden in spots, with a nutty smell.
Tip: Watch closely; Parmesan goes from golden to bitter quickly.
Garnish and serve
- Tip the wedges onto a serving platter, sprinkle with parsley if using, and taste one.
- Add a pinch more salt if needed.
- Serve right away while crisp.
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Ready when: Wedges are crisp outside and fluffy inside.
Tip: Serve within 10 minutes; they soften as they sit.
Good to know
Tips
- Keep wedges the same thickness; mixed sizes cook unevenly.
- Do not stack the wedges. Airflow around each one is what makes them crisp.
- Serve with ranch, garlic aioli, or ketchup for dipping.
- Season with salt after drying, not before soaking; salt on wet potatoes draws out moisture.
Make ahead
You can cut the wedges and keep them submerged in cold water in the fridge for up to 8 hours. Drain and dry them very well before seasoning and cooking.
Storage & reheating
Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, as the texture turns mealy. Reheat in the air fryer at 375°F (190°C) for 4 to 5 minutes until hot and crisp again.
Substitutions
- russet potatoes → Yukon Gold potatoes. Creamier inside with a slightly less crisp exterior; cooking time is about the same.
- smoked paprika → sweet paprika. Milder and less smoky, but still gives good color.
- Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the added salt to ½ tsp (3 g).
- extra-virgin olive oil → avocado oil. Neutral flavor and a higher smoke point.
