Parmesan cheesefreshly grated, for garnish~¼ cupsest.
Steps
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1
Scrub the russet potatoes under cold water to clean them thoroughly, keeping the skin on.
2
Cut each potato lengthwise down the middle, then quarter each half to create wedge-shaped pieces.
3
Soak the potato wedges in a large bowl of ice water for about 10 minutes to remove starch, prevent discoloration, and achieve a crispier texture.
4
Remove the potato wedges with tongs and discard the cloudy water. Rinse the potatoes under fresh water while agitating them to remove all residual starch.
5
Pat the potato wedges completely dry with a lint-free kitchen towel or paper towels to remove all moisture.
6
Transfer the dried potato wedges to a clean, dry bowl and drizzle with olive oil, tossing gently to coat evenly.
7
Gently sprinkle salt over the wedges and toss. Repeat with garlic powder, black pepper, and smoked paprika, mixing gently after each addition for even seasoning.
8
Preheat the air fryer to 325°F.
9
Add all the seasoned potato wedges to the air fryer with the skin side down, spacing them out in a single layer.
10
Air fry at 325°F for 12 minutes.
11
After 12 minutes, shake the basket or nudge the wedges around with tongs to ensure they're in a single layer and get even cooking.
12
Increase the temperature to 400°F and air fry for another 12 minutes until the wedges are golden brown and crispy.
13
Transfer the cooked potato wedges to a serving dish and garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.
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