Instructions

• Wash the russet potatoes under cool running water and gently scrub with a vegetable brush; pat dry.
• Cut each potato lengthwise: first cut each potato in half, then cut each half into wedges.
• In a small bowl, whisk together the paprika, onion powder, and a pinch of sea salt. Set the spice mixture aside.
• Place the potato wedges in a large mixing bowl and add the 2 tablespoons olive oil. Toss with your hands or a spatula until all wedges are evenly coated in oil.
• Add the 1 tablespoon minced garlic and the 1/4 cup parmesan cheese to the oiled wedges, then add the reserved spice mixture. Toss until the garlic, cheese, and spices are evenly distributed over the wedges.
• Air fryer method (recommended): Preheat the air fryer to 400°F. Arrange the seasoned wedges in a single layer in the air fryer basket (work in batches if necessary to avoid crowding).
• Air fry at 400°F for 10 minutes. At about the halfway point (≈5 minutes), open the basket and flip or shake the wedges to promote even browning. After 10 minutes, check wedges for tenderness and desired crispness; cook additional 2–3 minute increments as needed.
• When done, transfer wedges to a serving plate, garnish with chopped parsley and additional parmesan cheese if desired, and serve immediately.
• Oven method (optional): Preheat the oven to 400°F. Place a cooling rack on a baking sheet and arrange the seasoned wedges in a single layer on the rack.
• Bake for 20–25 minutes, turning the wedges once halfway through, until they reach desired tenderness and color. If you want them crisper, place them under the broiler for a couple of minutes—watch closely to avoid burning.
• Remove from the oven, garnish with parsley and additional parmesan if desired, and serve immediately.