Garlic-Parmesan Air-Fryer Potato Wedges
Crisp russet wedges tossed with garlic butter, parmesan, and parsley — a steakhouse side without the steakhouse wait.
This is a deliberate variant article: same photographic world, different cooking promise. Crisp russet wedges tossed with garlic butter, parmesan, and parsley — a steakhouse side without the steakhouse wait.
The air fryer is good at these repeatable little shifts — a different seasoning, a different sauce, a different finish — because the core technique stays stable while the eating experience changes.
Method
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01
Prep
Cut the potatoes into even wedges and soak in cold water for 20 minutes if you have time. Dry very well.
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02
Season
Toss with oil and the seasonings until every cut side is lightly coated.
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03
Air fry
Cook at 400°F for 18–22 minutes, shaking every 7 minutes, until browned and crisp at the edges.
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04
Finish
Season while hot and serve immediately.