Crispy Garlic Parmesan Potato Wedges Ingredients 4 large russet potatoes 3 tbsp olive oil 4 cloves garlic, minced 1 tsp salt 1 tsp black pepper 1 tsp paprika 1 tsp Italian seasoning ½ tsp garlic powder ½ cup grated Parmesan cheese 2 tbsp cornstarch (helps crispiness) Fresh parsley, chopped Optional Dipping Sauce Ranch Garlic aioli Spicy mayo Instructions 1. Prep the Potatoes Wash and scrub potatoes well. Cut each potato into 8 wedges. Soak wedges in cold water for 20–30 minutes to remove excess starch. Drain and dry thoroughly. 2. Season In a large bowl, toss wedges with: Olive oil Minced garlic Salt Pepper Paprika Italian seasoning Garlic powder Cornstarch Add Parmesan last and toss lightly. Oven Method Preheat oven to 425°F (220°C). Arrange wedges skin-side down on a parchment-lined tray. Bake 35–45 minutes, flipping halfway through. Broil 2–3 minutes at the end for extra crispiness. Air Fryer Method Air fry at 400°F (205°C) for 18–22 minutes. Shake basket halfway through cooking. Finishing Touch Sprinkle with: Extra Parmesan Fresh parsley A little flaky salt#fb #foodie #Airfryer #fyp
@air_fryer_recipessWatching it in its original place is always the most accurate source.
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