Instructions

• Preheat the air fryer to 400°F.
• Scrub and rinse the Russet potatoes. Cut each potato in half lengthwise, then cut each half into 4–6 evenly sized wedges.
• Place the potato wedges in a heatproof bowl and pour boiling water over them until they are covered. Let the wedges soak for 10–30 minutes.
• Drain the potatoes thoroughly and pat them dry with paper towels or a clean kitchen towel until mostly dry.
• In a large 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.
• Add the drained, dried potato wedges to the bowl with the oil-and-spice mixture and toss until evenly coated.
• Place a single layer of coated wedges in the preheated air fryer basket without touching; cook in batches if necessary. Sprinkle the wedges with half of the 1/4 cup finely shredded parmesan cheese and reserve the remainder for serving.
• Air fry at 400°F for 10–15 minutes, stopping every 5 minutes to open the basket and shake or toss the wedges so they brown evenly. Cook until the wedges are tender inside and crispy and browned on the edges.
• Transfer the cooked wedges to a serving plate, sprinkle with the reserved parmesan (and additional parmesan if desired), and serve hot.