Air Fryer Garlic Parmesan Potato Wedges
- Contains Dairy
Ingredients
- 4 medium Yukon gold potatoes, cut in 1-inch wedges
- Warm water as necessary, for soaking
- 3 tablespoons extra-virgin olive oil
- 3 teaspoons smoked paprika
- 3 teaspoons chili powder
- 3 teaspoons dried Italian seasoning
- 1/2 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 3 cloves garlic, peeled, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh chopped Italian parsley
- Large Bowl
- Medium Bowl
- Silicone-Tipped Tongs
Instructions
Step 1
Place the potato wedges in a large bowl and cover with water as necessary. Let soak for 30 minutes, then strain and pat dry.
Step 2
In a medium bowl, toss the dried potatoes wedges with olive oil, paprika, chili powder, Italian seasoning, pepper, salt, garlic, and Parmesan cheese.
Step 3
Install the SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 350°F, and set time to 20 minutes. Press the setting dial to begin preheating.
Step 4
While unit is preheating, arrange potato wedges in the Air Fry Basket, making sure they are not crowding each other. When unit has preheated, open door and slide the basket into the top rails. Close door to begin cooking.
Step 5
After 10 minutes, use silicone-tipped tongs to flip the potato wedges. Close door to finish cooking.
Step 6
When cooking is complete, remove the basket from the oven and garnish potato wedges with Italian parsley.