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- 4 medium russet potatoes - 3 tablespoons olive oil - 4 cloves garlic - 1 teaspoon paprika - ½ teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper - ½ cup grated Parmesan cheese - Fresh parsley for garnish You can swap russet potatoes for Yukon gold or red potatoes. They all work great. For olive oil, try avocado oil or sunflower oil if you want a different flavor. If you want a cheese swap, use Romano or nutritional yeast for a vegan option. Each choice can change the taste of your dish, so pick what you like best! To start, soak the potato wedges in cold water for at least 30 minutes. This step helps remove excess starch. Less starch means crispier wedges. After soaking, drain the wedges. Use a clean kitchen towel to pat them dry. Ensure they are fully dry for the best crispiness. In a large mixing bowl, combine three tablespoons of olive oil with four minced garlic cloves. Add one teaspoon of paprika, half a teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix well to create a tasty marinade. It is key to ensure each wedge gets an even coating. Toss the potato wedges in the garlic mixture until they are fully covered. Next, preheat your air fryer to 400°F (200°C) for about five minutes. This step is important for even cooking. Place the coated potato wedges in the air fryer basket in a single layer. Avoid overcrowding the basket. Air fry the wedges for 15-20 minutes. Shake the basket halfway through for even cooking. When they turn golden brown and crispy, they are ready. Remove the wedges and sprinkle half a cup of grated Parmesan cheese on top while they are hot. This makes the cheese melt slightly. Finish by garnishing with freshly chopped parsley before serving. To make your potato wedges super crispy, soak them first. Soaking removes extra starch. This step helps your wedges get that golden crunch we all love. After soaking, drain the wedges. Then, dry them well with a clean towel. This step is key. Moisture can ruin crispiness. When you place the wedges in the air fryer, arrange them in a single layer. Overcrowding the basket prevents hot air from flowing. This means uneven cooking. Fry in batches if needed. You want every wedge to be crispy! These potato wedges are great with dips. Try garlic aioli or ranch dressing. Both pair well with the garlic and cheese. You can also serve them with ketchup for a classic touch. For main dishes, these wedges work well with grilled chicken or steak. They add a crunchy side to your meal. You can also enjoy them with a fresh salad for a lighter option. Garnishing adds a nice touch to your dish. Sprinkle fresh parsley on top for color. It also adds a fresh taste. You can mix in other herbs like chives or thyme for extra flavor. For presentation, serve the wedges in a rustic bowl. Line it with parchment paper for style. Arrange them neatly for a beautiful display. Add a small bowl of dip on the side for a fun and inviting look! {{image_2}} You can spice up your potato wedges easily. Add chili flakes to make a spicy garlic parmesan. This adds heat and a nice kick. You can also mix in fresh herbs like rosemary or thyme. These herbs will brighten the flavor and give a garden touch. If you want to skip the air fryer, you can make these in the oven. Preheat the oven to 425°F (220°C). Spread the coated wedges on a baking sheet. Bake them for 25-30 minutes, flipping halfway, until golden brown. You can also use a conventional fryer. Heat the oil to 350°F (175°C) and fry the wedges until crispy. Change things up with seasonal flavors. In the fall, add pumpkin spice to your wedges for a warm, cozy flavor. A blend of cinnamon and nutmeg works well. In summer, use fresh garden herbs like basil or dill. This gives a light, fresh taste perfect for warm days. To keep your garlic parmesan potato wedges fresh, use an airtight container. Glass or plastic containers work well. Store them in the fridge within two hours after cooking. They stay good for about 3 to 5 days. You have two great options for reheating: the microwave or the air fryer. The microwave is quick but may make the wedges soft. The air fryer keeps them crispy. Preheat your air fryer to 350°F (175°C) and heat the wedges for about 5 to 8 minutes. Shake the basket halfway through to help them crisp up. If you want to save some for later, you can freeze the cooked wedges. Make sure they cool completely first. Spread them in a single layer on a baking sheet. Freeze for about an hour until firm. Then, transfer them to a freezer bag or container. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the air fryer for the best results. Yes, you can use sweet potatoes. They will give a sweeter flavor. Just cut them into wedges like russet potatoes. Cook them in the air fryer at the same temperature and time. You may need to adjust cooking time slightly since sweet potatoes can cook faster. To make crispy potato wedges, soak them in cold water for at least 30 minutes. This step removes starch, which helps with crispiness. After soaking, dry them well. Ensure you don’t overcrowd the air fryer basket when cooking. Shaking the basket halfway through also helps them crisp up evenly. Several great dips go well with garlic parmesan wedges. Here are some tasty options: - Garlic aioli - Ranch dressing - Spicy ketchup - Sour cream with chives - Blue cheese dressing These dips enhance the flavor and add variety to your meal. These potato wedges can last in the fridge for about 3 to 5 days. Store them in an airtight container to keep them fresh. Reheat them in the air fryer to bring back their crispiness. Yes, you can cook these wedges in an oven. Preheat the oven to 425°F (220°C). Place the wedges on a baking sheet lined with parchment paper. Bake them for about 25 to 30 minutes, flipping halfway through, until they are crispy and golden. You learned how to make crispy potato wedges using simple, tasty ingredients. We discussed preparation, cooking, and serving ideas to elevate your dish. Remember, you can substitute ingredients and even try different cooking methods to suit your taste. Don’t forget to store and reheat properly for the best results. With these tips, you're ready to impress your family and friends. Enjoy your cooking journey and have fun experimenting with flavors!

Air Fryer Garlic Parmesan Potato Wedges

Indulge in delightful Crispy Air Fryer Garlic Parmesan Potato Wedges that are easy to make and bursting with flavor! Start by soaking russet potatoes for a crispy texture, then coat with a delicious garlic and herb mix. Air fry to golden perfection and finish with melted Parmesan and fresh parsley for a mouthwatering treat. Perfect as a snack or side dish! Click through to discover this simple recipe and elevate your cooking game today!
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Ingredients
  

4 medium russet potatoes, washed and cut into wedges

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by soaking the potato wedges in cold water for at least 30 minutes. This helps to remove excess starch and makes them crispier. After soaking, drain and pat them dry thoroughly with a clean kitchen towel.

    In a large mixing bowl, combine the olive oil, minced garlic, paprika, oregano, salt, and black pepper. Mix well to create a marinade.

      Add the potato wedges to the bowl and toss them in the garlic mixture until all wedges are evenly coated.

        Preheat your air fryer to 400°F (200°C) for about 5 minutes.

          In batches, place the coated potato wedges in the air fryer basket in a single layer. It’s important not to overcrowd the basket for the best crispiness.

            Air fry the potato wedges at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through for even cooking, until they are golden brown and crispy.

              Once done, remove the wedges and while they are hot, sprinkle with grated Parmesan cheese so it melts slightly onto the wedges.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the potato wedges in a rustic bowl lined with parchment paper, accompanied by a side of garlic aioli or your favorite dipping sauce for an enticing appetizer!