Ingredients
Potato Wedges
- 4 Yukon Gold potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup parmesan cheese, grated
- 3 cloves garlic, finely chopped
- 2 tablespoons chives, finely chopped
For Serving
- Basil aioli (as needed)
Instructions
- Prepare the potatoes: Cut the potatoes in half lengthwise, then cut each half into smaller wedges. Soak the wedges in water for at least 10 minutes to remove excess starch, then drain and pat them completely dry to ensure crispiness.
- Coat the potatoes: Place the dried potato wedges in a bowl, drizzle with olive oil, and toss well to coat evenly. Sprinkle the garlic powder, smoked paprika, and kosher salt over the potatoes and toss again to distribute the spices.
- Preheat the air fryer: Set your air fryer to 400°F (204°C) and allow it to preheat for 3 minutes to ensure even cooking.
- First cooking phase: Arrange the potato wedges in the air fryer basket in a single layer. Cook for 20-25 minutes, shaking or tossing halfway through to ensure even browning and crispness on all sides.
- Add parmesan: After the initial cooking time, sprinkle the grated parmesan cheese over the wedges and cook for an additional 5-7 minutes. This will allow the cheese to melt slightly and add a savory crust.
- Finish and garnish: Transfer the cooked wedges to a bowl and toss with the finely chopped fresh garlic and chives. Serve immediately with lemon basil aioli on the side for dipping.
Notes
- Soaking the potatoes is key to achieving extra crispy wedges.
- Make sure to pat the potatoes completely dry before air frying to prevent sogginess.
- Shake or toss the basket halfway through cooking for even crisping.
- Basil aioli complements the savory flavors but can be substituted with any preferred dipping sauce.
- You can use russet potatoes if Yukon Golds are not available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
