Air Fryer Recipes



  • 4 large russet potatoes, scrubbed and dried
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup grated parmesan cheese
  • Chopped fresh parsley for garnish (optional)


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Cut each potato lengthwise into wedges. Aim for about 8 wedges per potato, but adjust based on the size of your potatoes.
  3. In a small bowl, mix together the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper.
  4. Place the potato wedges in a large bowl and pour the olive oil mixture over them. Toss well to coat each wedge evenly.
  5. Arrange the potato wedges in a single layer on the prepared baking sheet, skin side down.
  6. Bake in the preheated oven for 25-30 minutes, or until the wedges are golden brown and crispy, flipping halfway through the baking time for even cooking.
  7. Once the potato wedges are done, remove them from the oven and sprinkle the grated parmesan cheese over the top while they’re still hot.
  8. Garnish with chopped fresh parsley if desired, and serve immediately.

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