Parmesan Potato Wedges
A recipe for Parmesan Potato Wedges! These potato wedges are tossed with spices and Parmesan, then baked in the oven or air fryer until crisp and golden.
Servings 3 -4 Servings
Ingredients
- 4 medium russet potatoes about 1 1/2 pounds, 680 grams
- 3 tablespoons (44 milliliters) olive oil
- 1 ounce (28 grams) Parmesan cheese freshly grated
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Garnish:
- Freshly chopped parsley
- Grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Slice a potato lengthwise to create two halves. Cut each half into 4 slices to create 8 wedges in all. Repeat with remaining potatoes.
- Place the potato wedges in a large bowl and cover in cold water. Soak for 30 minutes.
- Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or grease with oil.
- Drain the potato wedges and pat to dry thoroughly.
- Dry the large bowl and add the potato wedges.
- Drizzle the olive oil over the potato wedges and toss to coat.
- In a small bowl, mix together the parmesan, salt, garlic powder, paprika, onion powder, and black pepper. Add to the potatoes and toss again to evenly coat.
- Arrange the potato wedges, cut side down, in a single layer on the prepared baking sheet.
- Bake in preheated oven, flipping halfway, until the potatoes are fork-tender and golden brown, about 25-30 minutes.
- Serve immediately topped with parsley, Parmesan, and black pepper.
To cook in the air fryer:
- Preheat the air fryer to 400˚F (200˚C). Lightly grease the basket with oil.
- Arrange the potato wedges in a single layer in the preheated basket (cook in two batches to prevent overcrowding).
- Cook until crisp and golden, gently shaking the basket once or twice, about 10-12 minutes.
- Serve immediately topped with parsley, Parmesan, and black pepper.