Instructions

• Preheat the air fryer to 400°F.
• Scrub and rinse the Russet potatoes. Pat them dry with paper towels.
• Cut each potato in half lengthwise, then cut each half into 4–6 evenly sized wedges.
• Place the wedges in a large bowl and pour in enough boiling water to cover them. Soak for 10–30 minutes.
• Drain the wedges in a colander and pat them thoroughly 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.
• Return the dry wedges to the large bowl, pour the oil-spice mixture over them, and toss until evenly coated.
• Divide the 1/4 cup finely shredded parmesan cheese into roughly two equal portions. Sprinkle one portion over the coated wedges and toss gently to distribute.
• Arrange the wedges in a single layer in the air fryer basket without pieces touching (cook in batches if needed).
• Air-fry at 400°F for 10–15 minutes, shaking or turning the wedges every 5 minutes, until the wedges are tender inside and crispy on the outside.
• Transfer the wedges to a serving dish, sprinkle with the remaining parmesan (and additional parmesan if desired), and serve immediately.