Cheesy Air Fryer Potato Wedges
A crisp cheesy coating surrounds tender, fluffy potato wedges that get cooked to perfection in the AirFryer.
Ingredients
- 2 medium Idaho potatoes
- 2 eggs
- 1/2 cup flour
- 6 ounces parmesan cheese grated
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Place a piece of parchment paper on the bottom of the AirFryer basket.
- Scrub the potatoes clean and slice them into 1/2 inch thick wedges.
- Whisk the eggs in a shallow dish (I used a pie plate). Combine the flour in a second dish then combine the cheese and seasonings in a third dish.
- Toss the potato wedges around in the flour then transfer them to the egg mixture and coat them completely with the egg.
- Transfer them to the cheese mixture and press the cheese onto the potato wedges.
- Place 8 to 10 wedges in the AirFryer basket in a single layer (you will need to work in batches). Close the basket and cook for 12-14 minutes at 400°F. When they finish cooking set them on a serving platter and repeat with the rest of the potato wedges.
Video
Notes
- Slice the wedges 1/2 inch thick for best results. If you slice them thicker then they will need to cook longer and you will have to turn them halfway through the cooking time.
- Coat the potato wedges in the flour first. The flour will help more of the egg stick to the potato which will give them a better crust.
- Use parchment paper in the basket to prevent the cheese from sticking. The parchment paper works so much better than non-stick spray.
- Do not crowd the potato wedges in the AirFryer basket. If you have a smaller AirFryer you will need to cook fewer potato wedges at a time.
- If you substitute a different cheese for the parmesan use a hard cheese like Pecorino Romano or Manchego. Do not use a soft melting cheese.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 37g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 130mg | Sodium: 1341mg | Fiber: 3g | Sugar: 1g