Air fryer recipe · Sides
Crispy Garlic Parmesan Wedges
Golden, craggy wedges with a savory garlic-parmesan hug that crackle on the outside and stay fluffy within.
- 25 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 3.8 gprotein
- 20.9 gcarbs
- 5.9 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large potatoes4 medium
- Olive oil2 tbsp
- Garlic powder1 tsp
- Grated parmesan3 tbsp
- Smoked paprika1 tsp
- Salt and pepperto taste
Method
Cut the wedges
Scrub the potatoes well and slice each one lengthwise into six even wedges. Aim for uniform thickness so they cook at the same rate and crisp evenly.
Soak and dry
Soak the wedges in cold water for fifteen minutes to draw out surface starch, then drain. Pat them thoroughly dry with a clean towel because any moisture will steam instead of crisp.
Season generously
Toss the dry wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until each piece glistens. Sprinkle in half the parmesan and turn again to coat.
Arrange with space
Lay the wedges in a single layer in the basket, skin side down where possible. Crowding traps steam, so cook in two batches if needed for maximum crunch.
Air-fry until golden
Air-fry at 200C for 22 minutes, flipping the wedges at the halfway mark. Scatter the remaining parmesan over the top for the final three minutes so it melts and lightly toasts.
