Air Fryer Parmesan Potato Wedges
By Paula Deen
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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
Ingredients
- 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
Directions
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.