American
Crispy Parmesan Potatoes
Potato wedges tossed with oil, garlic, and parmesan, roasted or air-fried until the edges brown. A side that can sit next to chicken or steak.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Both oven and air-fryer times are in the steps.
- Parmesan goes on near the end so it browns instead of burning for 30 minutes.
- Wedges crisp better than a crowded pile of chunks.
- They are a side, not a pretend main course.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F, or heat the air fryer to 400°F.
- 2
Toss the potatoes with oil, salt, garlic powder, and pepper.
- 3
Oven: spread them on a sheet pan and roast 25 minutes, turning once. Air fryer: cook in a single layer for 16 to 18 minutes, shaking once. Work in batches if the basket is small.
- 4
Sprinkle the parmesan over the hot potatoes.
- 5
Oven: roast 5 more minutes. Air fryer: cook 2 to 3 more minutes, until the cheese is lightly browned and the potatoes are tender.
- 6
Toss with parsley and serve.
Pro tips
- Dry the wedges. Water is why they steam.
- Parmesan too early turns bitter and dark.
- A single layer matters more in the air fryer than in the oven, but both prefer space.
Easy substitutions
- Parmesan
- Pecorino.
- Parsley
- A little rosemary, added with the oil.
Storage and reheating
Storage
Refrigerate up to 3 days. They soften.
Reheating
Reheat at 425°F or in the air fryer at 375°F until hot and crisp again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 250
- Protein
- 7 g
- Carbs
- 36 g
- Fat
- 9 g
- Fiber
- 4 g
Budget friendly · Oven, Air Fryer
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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