Air Fryer Garlic Parmesan Potato Wedges



Fried Potato Wedges are now guilt-free pleasure thanks to the Air Fryer!  Gone are the days of the deep fried potatoes, this recipe calls for just 2 tablespoons of Kricklewood Farm Garlic Sunflower Oil.  Serve with Kricklewood Farm Garlic or Spicy Aioli of course!


  • 4 large russet potatoes
  • 2 tablespoons Kricklewood Farm Garlic Sunflower Oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Parmesan cheese (for topping)
  • Fresh parsley for garnish (optional)
  • Kricklewood Farm Garlic Aioli for dipping


  1. Wash and scrub the potatoes thoroughly, cut into wedges.
  2. Combine the Garlic Sunflower oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and 1/2 cup of grated Parmesan cheese in a large bowl
  3. Add the potato wedges to the bowl and toss well to coat evenly.
  4. Preheat air fryer to 400°F (200°C) for about 5 minutes.
  5. To cook, arrange the seasoned potato wedges in a single layer in the air fryer basket. You might need to cook them in batches depending on the size of your air fryer.
  6. Cook 15-20 minutes, shaking the basket halfway through the cooking time to ensure even cooking. They should be golden brown and crispy on the outside and tender on the inside.
  7. Remove and toss with the remaining 1/4 cup of grated Parmesan cheese.
  8. Garnish with fresh parsley and serve hot with Kricklewood Farm Garlic Aioli.  Regular or Spicy, your choice.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.