Crispy Garlic Parmesan Potato Wedges.

Ingredients

For the Potato Wedges:

• 4 large Russet Potatoes (approx. 2 lbs), scrubbed thoroughly and sliced into even $1/2$ -inch wedges
• 1.5 tablespoons Extra Virgin Olive Oil (or avocado oil)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Italian Seasoning
• 1 teaspoon Fine Sea Salt
• 1/2 teaspoon Freshly Cracked Black Pepper

For the Garlic Parmesan Finishing Butter:

• 2 tablespoons Unsalted Butter , melted
• 3 cloves Garlic , finely minced or grated
• 1/3 cup Freshly Grated Parmesan Cheese (finely grated finely works best)
• 2 tablespoons Fresh Parsley , finely chopped (for garnish)

Instructions

Step 1: Prep and Cut the Potatoes

1. Scrub the Russet potatoes thoroughly under cool running water to remove any dirt. Leave the skin on, as it provides extra texture and holds the wedges together. Cut each potato in half lengthwise, then cut each half in half again. Cut each quarter lengthwise at an angle to yield 8 uniform wedges per potato (32 total wedges).

Step 2: Cold Water Soak (The Secret to Extreme Crispness)

1. Place the sliced wedges into a large bowl filled with ice-cold water. Let them soak for at least 20 minutes. Soaking draws out excess surface starch, preventing the potatoes from turning soggy during cooking.

Step 3: Dry Thoroughly

1. Drain the potatoes completely. Lay them flat on a clean kitchen towel or paper towels and pat them completely dry. Dry potatoes are essential for achieving maximum crispiness.

Step 4: Season the Wedges

1. In a clean, dry bowl, toss the potato wedges with olive oil until every surface is lightly coated. In a small ramekin, mix together garlic powder, onion powder, smoked paprika, Italian seasoning, sea salt, and black pepper. Sprinkle the spice mix evenly over the oiled potatoes and toss well to coat.

Step 5: Air Fry at $380^\circ\text{F}$

1. Preheat your air fryer to $380^\circ\text{F}$ ( $193^\circ\text{C}$ ) for 3 minutes. Place the seasoned wedges in the air fryer basket in a single layer with a small space between them to allow proper hot air circulation. (If using a smaller air fryer, cook in two separate batches to avoid overcrowding).
2. Set the timer for 20 minutes. Shake the basket gently every 5–6 minutes.

Step 6: The High-Heat Crisp ( $400^\circ\text{F}$ )

1. After 15 minutes of cooking, bump the air fryer temperature up to $400^\circ\text{F}$ ( $204^\circ\text{C}$ ) for the final 5 to 7 minutes. This step crisps up the outer skin to perfection.

Step 7: Toss in Garlic Parmesan Butter

1. While the wedges finish cooking, melt the butter in a large metal or glass mixing bowl and stir in the freshly minced garlic. As soon as the wedges come out of the air fryer, immediately transfer them directly into the bowl with the garlic butter. Toss gently, then sprinkle with finely grated Parmesan cheese and fresh chopped parsley. The residual heat from the potatoes will melt the cheese and mellow out the fresh garlic.

Nutrition

Calories: 265 kcal · Protein: 7 g · Fat: 11 g · Carbohydrates: 36 g Dietary · Saturated Fat: 4.5 g · Fiber: 4.5 g · Sugar: 1.5 g · Sodium: 590 mg