Air-Fried Italian Herb Potato Wedges

Air-Fried Italian Herb Potato Wedges

Crispy-edged potato wedges seasoned with garlic and Italian herbs, air-fried until golden.

Total 40 min Makes 4 servings Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These russet potato wedges get a crunchy exterior and tender interior from a quick air fry, no deep frying required. Tossed with olive oil, garlic, and a blend of Italian herbs, they make a satisfying side for burgers, roasted chicken, or a simple dinner. A sprinkle of Parmesan after cooking adds a savory finishing touch.

Ingredients

  • 4 russet potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Cut each potato in half lengthwise, then cut each half into 3-4 wedges.

  2. Place the wedges in a large bowl of cold water and soak for 15 minutes to remove excess starch.

  3. Drain the potatoes and pat them completely dry with a kitchen towel.

  4. In a large bowl, toss the potato wedges with olive oil, garlic, Italian herb seasoning, paprika, salt, and black pepper until evenly coated.

  5. Preheat the air fryer to 400°F for 3 minutes.

  6. Arrange the wedges in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.

  7. Air fry at 400°F for 12 minutes, then flip the wedges and continue cooking for 10 to 13 minutes, until golden and crisp.

  8. Transfer the hot wedges to a serving platter and immediately sprinkle with Parmesan cheese and fresh parsley.

  9. Serve warm with marinara sauce, ranch dressing, or garlic aioli for dipping.

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    Air-Fried Italian Herb Potato Wedges

    These russet potato wedges get a crunchy exterior and tender interior from a quick air fry, no deep frying required. Tossed with olive oil, garlic, and a blend of Italian herbs, they make a satisfying side for burgers, roasted chicken, or a simple dinner. A sprinkle of Parmesan after cooking adds a savory finishing touch.

    40 min 4 servings 215 cal

    Ingredients

    • 4 russet potatoes, scrubbed and cut into wedges
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried Italian herb seasoning
    • 1/2 teaspoon paprika
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Cut each potato in half lengthwise, then cut each half into 3-4 wedges.

    2. 2

      Place the wedges in a large bowl of cold water and soak for 15 minutes to remove excess starch.

    3. 3

      Drain the potatoes and pat them completely dry with a kitchen towel.

    4. 4

      In a large bowl, toss the potato wedges with olive oil, garlic, Italian herb seasoning, paprika, salt, and black pepper until evenly coated.

    5. 5

      Preheat the air fryer to 400°F for 3 minutes.

    6. 6

      Arrange the wedges in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.

    7. 7

      Air fry at 400°F for 12 minutes, then flip the wedges and continue cooking for 10 to 13 minutes, until golden and crisp.

    8. 8

      Transfer the hot wedges to a serving platter and immediately sprinkle with Parmesan cheese and fresh parsley.

    9. 9

      Serve warm with marinara sauce, ranch dressing, or garlic aioli for dipping.