Air-Fryer Garlic Parmesan Potato Wedges — Crispy, Golden, and Addictively Good!

Hey friend! You know those days when you’re craving something crispy, garlicky, and comforting—but you don’t want to deep-fry or spend hours in the kitchen? That’s exactly when I reach for my air fryer and make these garlic parmesan potato wedges. They’re crunchy on the outside, fluffy inside, and coated in a buttery garlic-parm mix that’s downright irresistible. Honestly, they taste like restaurant-style fries, only lighter, quicker, and way less messy!

I love how this recipe takes simple ingredients—just potatoes, garlic, and parmesan—and turns them into something you can’t stop eating. Whether you serve them as a snack, a side with burgers, or even as a game-night bite, they’ll disappear fast. Let’s dive in and make these wedges the star of your next meal!

Nutritional Benefits (Yes, These Fries Can Be Smart Choices!)

Potatoes often get a bad rap, but when cooked the right way, they’re full of nutrition! They’re a great source of potassium, fiber, and vitamin C—especially when you keep the skin on. By using the air fryer, you reduce oil usage by nearly 70% compared to deep frying, keeping the wedges light but still super crispy. The garlic offers immune-boosting antioxidants, and that sprinkle of Parmesan adds calcium and savory flavor without needing much salt. So yes, these wedges aren’t just delicious—they’re pretty wholesome too!

Adaptable Variations (Make It Exactly How You Like It)

• Spicy Kick: Add a pinch of cayenne pepper or paprika to your seasoning for a smoky, bold flavor.
• Cheesy Twist: Mix in shredded mozzarella or cheddar right before serving for a melty finish.
• Herb Lovers: Toss the wedges with dried rosemary, thyme, or parsley for a more aromatic version.
• Vegan-Friendly: Skip the parmesan and use nutritional yeast—it gives the same cheesy vibe with a little nutty flavor.
• Low-Sodium Option: Use unsalted butter and cut back on salt, then rely on garlic and herbs for strong flavor.

Air-Fryer Garlic Parmesan Potato Wedges Recipe

Ingredients (serves 3–4)

• 3 medium russet or Yukon gold potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder (optional)
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (plus extra for topping)
• 1 tablespoon melted butter (optional for extra flavor)
• 1 clove fresh garlic, minced (optional but amazing!)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prep the potatoes: Wash and scrub your potatoes well, then slice them into thick wedges (about 8 per potato). No need to peel—keeping the skin makes them crispier and more nutritious.
2. Soak for crispiness: Place the wedges in cold water for 15–20 minutes. This removes excess starch and helps them crisp up beautifully. Drain and pat dry with paper towels.
3. Season: In a large bowl, toss the wedges with olive oil, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated.
4. Air fry: Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange wedges in a single layer (you might need to cook in batches). Air fry for 15–20 minutes, shaking halfway through, until golden and crisp.
5. Make garlic-parm butter (optional but heavenly): While the wedges cook, mix melted butter, minced garlic, and Parmesan in a small bowl.
6. Toss & serve: When the wedges are done, toss them in the garlic-parm butter, sprinkle extra Parmesan and parsley, and serve hot. Dip in ranch, aioli, or ketchup—whatever makes you happiest!

Practical & Valuable Tips

• Don’t overcrowd: The key to crispy wedges is airflow. Cook in batches if your air fryer basket is small.
• Shake halfway: Gently shake or flip your wedges midway for even browning.
• Use starchy potatoes: Russets give the crispiest results, while Yukon golds are creamier inside.
• For extra crunch: Dust wedges lightly with cornstarch before air frying—it helps form that perfect golden crust.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to bring back crispiness.
• Make it a meal: Pair with grilled chicken, burgers, or even scrambled eggs for a hearty brunch plate.

Frequently Asked Questions

1. Can I make these in the oven? Absolutely! Bake at 425°F (220°C) for 30–35 minutes, flipping halfway, until golden and crisp.
2. Can I skip soaking the potatoes? You can, but soaking really helps remove starch and gives you that crispy edge. It’s worth the extra few minutes!
3. Which potatoes work best? Russet potatoes are ideal for crispiness, but Yukon golds work great if you like a creamier texture.
4. Can I double the recipe? Yes, just cook in batches so the air can circulate. Then toss all wedges together with the garlic-parm butter at the end.

Call to Action

So, are you ready to try these Air-Fryer Garlic Parmesan Potato Wedges? I promise, once you do, you’ll want to make them again tomorrow! Save this recipe to your Pinterest board for all your air fryer favorites, and tag me when you post your batch—I’d love to see how golden and crispy yours turn out! 🥔💛