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Air Fryer Parmesan Potato Wedges

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4


  • 2 large russet potatoes
  • 2 tablespoons Olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes, optional
  • cooking spray
  • 1/2 cup Parmesan cheese, grated


Preheat air fryer to 400˚F.

Cut potatoes into wedges. Toss olive oil, garlic powder, thyme, salt, pepper and red pepper flakes (if using) in a mixing bowl. Toss potatoes in mixture.

Spray basket with cooking spray and arrange wedges in it. Top with Parmesan cheese.

Cook for 25-30 minutes until wedges are golden-brown and tender; gently shake basket every 7-8 minutes and test for doneness with a fork.

Remove from air fryer and let cool briefly before serving.

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