Ingredients
Nutrition per serving
- Calories
- 310
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 10 g
- Saturated fat
- 3 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 780 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Cut each potato in half lengthwise, then into wedges no more than 1/2 inch thick at the widest side (about 8 per half). Thin wedges are what make them cook in time.
Pat dry and toss with the oil, garlic powder, smoked paprika, salt and pepper.
Air fry at 400°F in a single layer, skin side down and not crowded, 13 to 15 minutes, shaking the basket halfway. They are ready when golden and crisp at the edges and a knife slides in easily.
Sprinkle the parmesan over the wedges and air fry 1 minute more until the cheese melts. Finish with parsley.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- Yukon Gold potatoes work too and give creamier centers. Leave out the parmesan for a vegan, dairy-free side.
- Reheat leftovers at 380°F for 3 to 4 minutes to bring back the crunch. Serve with ketchup, ranch or garlic aioli.
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Gear that helps
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Splatter screen Keeps hot oil in the pan, not on you.
- Chef's knife A sharp knife makes prep faster and safer.
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