Instructions

• Preheat the air fryer to 400°F.
• Scrub and rinse the russet potatoes. Cut each potato in half lengthwise, then cut each half into 4–6 evenly sized wedges.
• Place the wedges in a large bowl and cover with boiling water. Allow to soak 10–30 minutes.
• Drain the potatoes and thoroughly pat the wedges dry with paper towels.
• In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• Add the dried wedges to the oil-spice mixture and toss until evenly coated. Divide the 1/4 cup finely shredded parmesan: stir half of it into the potato mixture and reserve the other half for after cooking.
• Lightly spray the air fryer basket with cooking spray. Arrange a single layer of potato wedges in the basket so they do not touch; cook in batches if needed.
• Air fry the wedges at 400°F for 10–15 minutes, opening the basket every 5 minutes to shake or gently toss the wedges so they brown evenly, until they are tender inside and crispy outside.
• Transfer cooked wedges to a serving plate, sprinkle with the reserved parmesan (and additional parmesan for serving if desired), and serve immediately.