2eachMedium Russett Potatoes, cut in 1-inch wedges
2tbspOlive Oil
1/2tspSmoked Paprika
1/2tspRed Chili Flakes
15turnsBlack Pepper, freshly cracked
1tspKosher Salt
3eachGarlic Clove, finely chopped
1/3cupParmesan Cheese, grated
1tbspFresh Parsley, finely chopped
Instructions
Start by cutting each potato in half (lengthwise). You should get 4 to 6 one-inch thick wedges per half of the potato.
2 each Medium Russett Potatoes, cut in 1-inch wedges
Combine the potato wedges with the remaining ingredients except for the fresh parsley in a large bowl. Toss until the potatoes are evenly coated in the parmesan, garlic, and spices.
2 tbsp Olive Oil, 1/2 tsp Smoked Paprika, 1/2 tsp Red Chili Flakes, 15 turns Black Pepper, freshly cracked, 1 tsp Kosher Salt, 3 each Garlic Clove, finely chopped, 1/3 cup Parmesan Cheese, grated
Preheat the Typhur Dome to 355°F/180℃. (Around 5 minutes)
After preheating, carefully place the potato wedges in a single layer in the cooking tray and return to the Typhur Dome. Make sure that you do not overcrowd the cooking tray.
Using a pair of tongs, flip the potato wedges midway through the cooking time. Return the tray to the Typhur Dome.Temperature: 355 °F Time: 20 minutes
Using a pair of tongs, carefully remove the steaks from the air fryer to a plate or serving tray.
Finish the potato wedges with chopped parsley and your favorite dipping sauce.