These air fryer potato wedges are next-level addictive: golden, crunchy exteriors with tender, fluffy centers, coated in a savory garlic-butter-Parmesan glaze that melts right in. The quick soak step removes excess starch for maximum crispiness, and the final butter-garlic brush + cheese melt takes them over the top. Ready in under 45 minutes, they’re the ultimate side dish, snack, or appetizer—better than takeout fries and way healthier (less oil!).

Why You’ll Obsess Over These:

• Air fryer magic: Crispy without deep-frying, quick cooking, minimal oil.
• Flavor bomb: Fresh garlic + Parmesan + herbs = restaurant-level taste.
• Customizable: Adjust spice, cheese, or herbs to your liking.
• Crowd-pleaser: Kids love the cheese, adults love the garlic kick.
• Versatile: Serve as a side, appetizer, or loaded snack.

Servings: 4 (as a side; 2–3 as a snack)
Prep Time: 10 minutes (plus 20–30 min soak)
Cook Time: 20–25 minutes
Total Time: About 45–55 minutes

Ingredients

For the Wedges:

• 4 large russet potatoes (about 2–2.5 lbs; starchy for best crisp)
• 2–3 tablespoons olive oil (or avocado oil for higher heat)
• 1 teaspoon salt (kosher or sea salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika (smoked for extra depth, optional)
• ½ teaspoon dried oregano (or Italian seasoning)
• Optional: ½ teaspoon onion powder or cayenne for kick

For the Garlic Butter & Cheese Finish:

• 3–4 tablespoons unsalted butter, melted
• 3–4 cloves fresh garlic, very finely minced or grated
• ½–¾ cup freshly grated Parmesan cheese (real Parmigiano-Reggiano melts best)
• 2–3 tablespoons fresh parsley, finely chopped (or chives/green onions)

For Serving (optional):

• Ranch, garlic aioli, ketchup, or marinara for dipping
• Extra Parmesan and parsley

Step-by-Step Instructions

1. Prep the potatoes:
   Wash and scrub potatoes well (no need to peel—skins add crunch and nutrients). Cut each into 8 wedges (cut in half lengthwise, then quarter each half).
   Place wedges in a large bowl of cold water. Soak 20–30 minutes (or up to 1 hour) to remove excess starch—this is key for ultra-crispy results! Drain, rinse under cold water, and pat very dry with paper towels (moisture = soggy wedges).
2. Season the wedges:
   In a large bowl, toss dried wedges with olive oil until evenly coated. Sprinkle with salt, pepper, garlic powder, paprika, oregano (and any optional seasonings). Toss well to coat every piece.
3. Air fry for crispiness:
   Preheat air fryer to 400°F (200°C) for 3–5 minutes (if your model requires preheating). Arrange wedges in a single layer in the basket (work in batches if needed—don’t overcrowd!).
   Air fry 18–22 minutes, shaking the basket or flipping halfway through, until golden, crispy, and fork-tender inside.
4. Add the garlic butter magic:
   While wedges cook, mix melted butter with minced fresh garlic (let sit 1–2 minutes for flavors to meld).
   Once wedges are done, transfer to a large bowl. Immediately brush or toss with the garlic butter mixture until coated.
5. Melt the cheese:
   Sprinkle grated Parmesan generously over the hot wedges. Return to the air fryer (in batches if needed) for 2–3 minutes at 400°F until cheese melts and edges get extra golden and bubbly.
6. Finish and serve:
   Transfer to a serving platter. Sprinkle with fresh chopped parsley (and extra Parmesan if desired). Serve hot—best enjoyed immediately while crispy and melty!

Pro Tips for Perfection:

• Dry thoroughly after soaking—wet potatoes steam instead of crisp.
• Don’t overcrowd the air fryer basket—air circulation is key for crunch.
• Fresh garlic > garlic powder in the finish for bold, aromatic punch.
• For extra cheesy crust: Mix Parmesan with a pinch of panko or crushed croutons before the final fry.
• Oven alternative: Bake at 425°F on a parchment-lined sheet, flipping halfway (25–35 minutes total).

Variations to Try:

• Spicy version: Add cayenne or chili powder to the seasoning; mix hot sauce into the garlic butter.
• Herb-forward: Swap oregano for rosemary or thyme; use fresh dill or chives in garnish.
• Cheesy upgrade: Mix in shredded mozzarella or cheddar with Parmesan for gooier melt.
• Loaded style: Top with bacon bits, sour cream, or green onions after final cook.

Serving Ideas:

• As a side with burgers, grilled chicken, steak, or fish.
• Appetizer with dipping sauces: ranch, garlic aioli, or spicy ketchup.
• Game-day snack: Double the batch and serve straight from the basket.
• Pair with a simple salad or coleslaw for balance.

These air fryer garlic Parmesan potato wedges are crispy, garlicky, cheesy heaven—irresistible straight from the basket. Whip them up soon and watch them disappear! 🥔🧄🧀

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