Air Fryer Potato Wedges

Used golden potatoes. Patted dry after slicing. Oiled and sprinkled only pre-mixed purchased Cajun seasoning and salt. "Air fried" in convection-capable toaster oven on "air-fry" setting. Exceeds adequacy. Will make again.

Absolutely delicious. I didn't have parmesan so I added regular cheese and it was still yummy. Will definitely make it again and again.

This is a solid recipe, this was my first time trying to make potato wedges and it works. However I’m not sure how everyone is saying you need to cook for 20 minutes and then add another 10, mine were a little too crispy after 20 minutes so I would recommend going with the 15 and then checking from there

rlly good, fluffy on the inside and crunchy on outside, i dint have parsley or parmesan but i used mozzarella and its still really good

Put these in for 20 minutes instead of 15 and they were so fluffy on the inside !!! Also used a lemon and herb seasoning for them and it was so delicious

Really good! Have to cook longer than directed, though. 15 mins, then an additional 10 mins after you add the parmesan. This may have been because my wedges were not in a single layer however due to the design of my air fryer.

I did these air fried wedges for my second time using ny 3 tray air frier. The only spices i used was garlic powder, onion powder, salt and pepper. After the 15 minutes i rotated the trays the 10 more minute. Then rotated again for 10 minutes. They came out so good everyone at our New Years Eve get together loved them.

I had to make these in two batches. I added 5 minutes to the second batch at the request of my family. The first batch weren't quite as done as we like. They were definitely a hit with my tater loving men folk!

Didn’t know how to cut wedges so did some thick cut fries instead. Tasted great even when I was too lazy to grate cheese and get parsley. I’d rather do this with more time on my hands as adding salt made the water in the potatoes come out and patting it dry was a chore.