Description

Air-fried potato wedges coated in a rich garlic parmesan mixture, resulting in a crispy exterior and tender interior, finished with a bright lemon zest and fresh herb drizzle.

Ingredients

Scale

750 g (1.65 lbs) Russet or Yukon Gold potatoes
30 ml (2 tablespoons) olive oil, for coating
15 ml (1 tablespoon) olive oil, for drizzle
0.5 teaspoon fine sea salt, plus more to taste
0.25 teaspoon black pepper, freshly ground
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.25 teaspoon dried oregano
0.25 teaspoon dried thyme
60 ml (0.25 cup) heavy cream (35 percent milk fat)
75 g (0.75 cup) finely grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped, plus extra for garnish
1 teaspoon lemon zest

Instructions

Prepare Potatoes: Wash potatoes thoroughly. Cut each potato lengthwise into 8 even wedges. Place cut wedges in a large bowl of cold water and soak for 15 minutes to remove excess starch. Drain the water and pat wedges thoroughly dry with a clean kitchen towel.
Prepare Coating Mixture: Preheat your air fryer to 375°F (190°C). In a large mixing bowl, whisk together the 30 ml olive oil, salt, pepper, garlic powder, onion powder, oregano, thyme, heavy cream, grated Parmesan cheese, and minced fresh garlic until combined into a thick, creamy mixture. Add the dried potato wedges to the bowl and toss thoroughly until every surface is evenly coated.
Air Fry Wedges: Arrange the coated wedges in a single layer in the preheated air fryer basket, ensuring no pieces overlap. Cook in batches if necessary. Air fry for 15 minutes, then open the basket, flip the wedges, and continue to air fry for another 10-15 minutes, or until deeply golden brown and crispy on the outside.
Prepare Drizzle and Serve: While the wedges are cooking, prepare the zesty herb drizzle by combining the remaining 15 ml olive oil, chopped parsley, and lemon zest in a small bowl. Transfer the hot, crispy potato wedges to a warm serving platter immediately. Drizzle generously with the fresh herb and lemon zest oil, and garnish with additional fresh parsley before serving.

Notes

To maximize crispiness, soak potatoes for 15 minutes before air frying to remove excess starch, then pat them completely dry. Avoid overcrowding the air fryer basket to ensure proper airflow and crisping; cook in batches if necessary. Russet potatoes provide maximum crispiness while Yukon Gold offers a creamier interior.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Air Frying
Cuisine: American

Nutrition

Serving Size: 1 serving (~180g)
Calories: 290 calories
Sugar: 1 g
Sodium: 590 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 25 mg

Keywords: air fryer, potato wedges, garlic parmesan, crispy side dish, weeknight recipe, easy, family friendly, herb drizzle