Soak potatoes (do not skip!): Scrub potatoes clean under running water. Cut each potato into 8-10 wedges. Place in a large bowl and cover with ice-cold water. Let sit for 30 minutes, then drain and pat dry with paper towels.
Prep: Pre-heat air fryer for 5 minutes.
Season: Combine garlic powder, ground paprika, salt and black pepper in a medium bowl. Toss potato wedges first with olive oil, then sprinkle evenly with seasoning and toss to coat.
Air fry: Place wedges in hot basket of air fryer in a single layer (you may need to do this in batches). Air fry at 400°F for 15-20 minutes, shaking basket once every 5 minutes.
Finish: Once cooked, remove wedges from air fryer and toss in a large bowl with additional salt, parmesan cheese and chopped parsley, if using. Serve immediately.
Seasoning: Feel free to add seasoning of your own you enjoy with potatoes. I sometimes add onion powder, or a few pinches of smoked paprika.
Olive oil: Canola oil or a neutral vegetable oil are both good substitutes if you don’t have any olive oil on hand.
Batch frying: If you need to air fry your potatoes in batches, you can reheat the now cooled potatoes from the first batch in the air fryer for 3 minutes at 400°F before serving.
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