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Love & Best Dishes: Air Fryer Parmesan Potato Wedges Recipe - Air Fryer Recipes Week
Jan 5, 2022
Air Fryer Parmesan Potato Wedges Recipe - This air fryer potato recipe is a perfect side dish recipe, as well as a universally loved air fryer appetizer recipe.
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Air Fryer Parmesan Potato Wedges Recipe: https://www.pauladeen.com/recipe/air-fryer-parmesan-potato-wedges/
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0:00
- Hey y'all, come on in the kitchen.
0:04
You know, I'm prepping my favorite food of all times.
0:10
A potato.
0:11
(Paula chuckles)
0:12
I'm gonna make some cheesy potato wedges.
0:16
And I have started with two
0:21
clean Idaho baking potatoes
0:25
that I'm just cutting into wedges.
0:28
That was a smaller potato,
0:29
so I may do this one in like, three.
0:33
'Cause I do want 'em to get done.
0:36
'Cause I'm doing this in the air fryer,
0:38
and it's gonna take probably about 40 minutes
0:43
for these to get done.
0:44
We'll just have to see.
0:45
That and make these prettier wedges.
0:48
The regular kind, but,
0:50
oh well.
0:52
I want 'em to all get done about the same time.
0:56
So, this is a wonderful, wonderful appetizer,
1:01
or as a side, you know,
1:04
if you're grilling steaks or fish or chicken.
1:08
It would be wonderful with,
1:13
any kind of protein that you were havin'.
1:15
Now I've got some ingredients over here
1:17
that I'm gon' mix together.
1:20
- [Theresa] You want me to tell everybody
1:21
what you're mixing together? - Yeah tell everybody
1:22
what I'm mixing together, Theresa,
1:24
instead of sitting there looking just pretty.
1:26
(Theresa laughing)
1:27
- [Theresa] Well the pretty part's not really working.
1:29
(Paula laughing)
1:30
But okay, so it's gonna be two tablespoons of olive oil,
1:33
which I did not, - Okay.
1:34
- I know you measure out. - That's alright,
1:35
I can eye it.
1:37
- [Theresa] Two tablespoons of olive oil.
1:38
- [Paula] One, two.
1:40
- [Theresa] A tablespoon of garlic powder.
1:43
- [Paula] Ooh that's a lot.
1:44
- [Theresa] I know.
1:45
- [Paula] For two potatoes.
1:47
- [Theresa] Two teaspoons of dried thyme.
1:49
- So I'm just gonna do it like that.
1:53
Two teaspoons of dried thyme.
1:55
- [Theresa] And then I mixed your salt,
1:57
it's a teaspoon of salt and a half a teaspoon
1:59
of ground black pepper. - Okay, okay.
2:01
- [Theresa] And then it says you can do red pepper flakes,
2:03
if you would like, but that is optional.
2:05
- Well you know what,
2:06
I think since it's Michael's birthday today,
2:12
I'll heat him up.
2:17
Just a little bit.
2:19
(Paula laughs)
2:21
- [Theresa] He'll appreciate that.
2:21
- Yes, he loves hot stuff.
2:26
Okay dokay.
2:29
You know what?
2:30
I think I'm on' pour just a little bit more olive oil on it.
2:34
So I'll have something to work with, you know?
2:38
And I'll put a little bit more garlic powder.
2:42
Now I've got some Parmesan cheese over here,
2:45
but I'm not gonna put the cheese on 'em
2:48
until the last few minutes of them cookin'.
2:53
So here we go.
2:57
They gon' be nice and hot and salty and good.
3:05
And because we're,
3:08
you know, for everything to really fry good,
3:11
you got to have some kind of little somethin'.
3:14
And so we use the,
3:19
the cooking spray to keep things from stickin'
3:22
that's perfectly perfect to spray on your foods
3:27
that you're fryin' and want a nice crispy crust on 'em.
3:32
All right.
3:34
So we don't have to spray these because
3:39
we have them dipped in oil.
3:44
- [Theresa] How do you say oil?
3:45
- [Paula] Oil.
3:46
- [Theresa] Oil, you and aunt Peggy.
3:48
- [Paula] How would she say it?
3:49
- [Theresa] She would say "arr",
3:50
hers would have an R on the end.
3:52
(Paula and Theresa practice pronunciations)
3:54
(Paula laughs) Doesn't she usually add an r?
3:55
- I don't know!
3:56
Yeah, she usually adds an E-R to a lot of things, like.
4:00
God love my brother, I miss him still so bad,
4:06
- But she'd say? - But she'd call him,
4:07
"Now Bubber, (laughs)
4:12
son, are y'all serving any tuner salad today?"
4:17
(group chuckle)
4:19
Oh, she makes us all laugh.
4:23
(Paula chuckles)
4:26
Oh my gosh.
4:29
I don't know if I'm gon' have enough.
4:32
Maybe I'm putting it on too thick.
4:34
And you wanna make sure you space these apart.
4:39
I'm glad I added more oil.
4:41
(Paula and Theresa laugh)
4:43
You'll make me self-conscious now when I say it. (laughs)
4:47
- [Theresa] I'm sorry, I didn't mean to.
4:48
- [Paula] I'll get all tongue tied.
4:53
Okay, look, I'm gon' need to add some more oil.
4:57
(Paula laughs)
5:00
I think we got plenty of the...
5:03
- [Theresa] Seasonings.
5:04
- Yeah, the seasonings.
5:05
But you know, I knew that was gon' be hard
5:09
to do with that first amount of.
5:16
- [Theresa] Now one of the things you're doing too Paula
5:17
is you're using your bigger air fryer for this one.
5:19
- Yes.
5:20
This is the largest air fryer we have, and...
5:25
- [Theresa] Eddie, what size is that?
5:26
- [Eddie] Well actually, - Ain't that a 10?
5:27
- [Eddie] This is a nine, 9.5.
5:29
- [Paula] 9.5?
5:30
- [Eddie] So yeah, you've got a 10.
5:34
- [Paula] I could actually stand some more herbs.
5:37
- [Theresa] You know, we get a lot of questions, Paula,
5:39
with people asking for, you know,
5:41
what size air fryers should they buy.
5:45
For a two person household, which is a lot of our audience,
5:51
what size would you tell them to get?
5:54
- Oh my gosh, well,
5:55
- [Theresa] Like our blue one, your blue one up there?
5:57
- The bigger, the better, yes.
5:58
That's an 8.5.
6:00
- Okay. - I believe over there.
6:02
And that's a good size, that's a very good size,
6:05
but you know, if you have company or you got grandchildren,
6:08
there's so many things that you can quickly fix
6:13
to feed those grandchildren, so.
6:15
- [Theresa] And the thing that's good about that too
6:16
is like if you wanted to make a small casserole,
6:19
you could put a casserole in there.
6:20
- I make a casserole in this all the time, Theresa.
6:23
- [Theresa] So you know, even with two people
6:25
you could cook in that. - Absolutely.
6:28
- [Theresa] So don't always look at it as you want smaller
6:29
'Cause as we always say, bigger is better.
6:31
- Our very first air fryer,
6:36
y'know, all I had to go on was
6:39
what was already out there.
6:41
So, you know, it's just that little small one.
6:48
And somehow aunt Peggy says,
6:50
"Well, that's the size I want
6:52
now you've let it get away from us."
6:55
(Eddie laughs)
6:56
I said, "How many times
6:57
did I try to give you that air fryer?"
6:59
But you know, she's just one in the household.
7:03
So...
7:06
- [Theresa] It's kinda based
7:07
on what you wanna cook in there.
7:08
- 8.5 is perfect, it's good for two
7:11
Or it's good for four, so you know, it's your call.
7:16
- [Theresa] And these bigger ones
7:17
are for your bigger families.
7:18
- Yes.
7:20
You know, you can,
7:21
I'd rather have too much space than have not enough, so.
7:28
I was supposed to preheat that y'all, I'm sorry.
7:35
To 400.
7:36
I was supposed to have the oven hot and I forgot.
7:39
- [Theresa] Now it says we should shake it every seven--
7:41
- Oh, yeah, I'm gon' turn 'em.
7:43
I'm gon' turn 'em about half way.
7:48
And then if it looks like they need some more oil,
7:52
then I'll spray 'em.
7:53
(Paula laughs)
7:55
Oh, and I'm gon' make an aioli to go with it.
7:58
And I'm just gon' make a very, very simple aioli
8:01
using mayonnaise and garlic and a little lemon juice.
8:07
It's gon' be very, very simple,
8:09
but it'll be delicious,
8:11
because Michael and I eat our potatoes, our French fries
8:15
with mayonnaise. - And ketchup!
8:17
- And I understand, yeah,
8:18
sometimes I'll mix a little ketchup in,
8:20
but I'm just a mayonnaise girl.
8:22
But they say that's very European.
8:26
- [Theresa] They do that in Belgium.
8:28
I do know that.
8:29
- Yeah, yeah.
8:31
So I don't know, but I've been eatin' 'em that way
8:33
my whole life.
8:36
So, what can I say, I'm a mayonnaise girl.
8:39
(Paula laughs)
8:41
Alrighty, now while our potatoes are cookin',
8:44
I'm gonna very quickly just throw an aioli together.
8:50
And you can do a sweet,
8:53
you can do a savory.
8:56
Do really whatever you please.
8:59
Now I've got about a cup of mayonnaise here
9:01
and I'm gon' put about a teaspoon of lemon juice
9:06
and I've got about a half a teaspoon of garlic
9:11
and I chopped up some Vidalia onion real, real fine.
9:18
- [Theresa] How much would you say that is?
9:19
- I don't know, maybe a tablespoon?
9:23
Maybe a heaping tablespoon.
9:24
(Paula and Theresa laugh)
9:26
- [Theresa] I was going, that was a big ol' tablespoon!
9:28
- [Eddie] That looks like a fourth of a cup.
9:29
- [Paula] Oh, it did? (laughs)
9:32
- [Theresa] I was thinking the same thing, Eddie.
9:33
- All right, I'm gon' put like two teaspoons.
9:38
What'd that look like?
9:40
(Eddie and Paula laugh)
9:41
- [Theresa] I'd say a tablespoon, but that's okay!
9:42
- [Paula] That's right.
9:45
- [Eddie] Just no more mayonnaise.
9:49
- Now this is just a very basic aioli.
9:52
So you could carry this so many different ways.
9:58
Michael would probably like it
10:00
if I put some Sriracha sauce in it.
10:06
I love it just like that.
10:09
It's so good with the garlic and the lemon, mm.
10:15
So, so tasty.
10:19
You know what, that little onion looks very lonely.
10:24
So in he goes.
10:30
And I'm gonna add some coarse ground pepper.
10:38
And I'm gon' add just a little bit of salt.
10:42
Not too much.
10:44
But I love seeing that black pepper in there.
10:49
(speaks gibberish) (Paula laughs)
10:52
We were just standing up here, you know,
10:54
Christmas just passin', and Theresa and I,
10:57
talking 'bout Christmas trees.
10:59
And I ask her, I said,
11:01
"Are you a freak about your tree too?"
11:02
She said, "Oh yeah."
11:03
So anyway, Theresa went out to our little garden.
11:09
We've got pots out there that have this beautiful thyme
11:14
and it's so pretty.
11:18
I mean you know, sometimes thyme can look
11:22
kinda bad. - Dried, yeah.
11:25
- Kinda bad. - It smells good.
11:26
- [Paula] Mm hm, it smells so good.
11:30
- [Theresa] I also like dill.
11:31
- [Paula] I do too, I wish we had some dill.
11:35
But you know, you can plant dill
11:36
and it doesn't stay around very long.
11:38
- [Theresa] I was gonna say,
11:39
I can never get it to last long.
11:40
- [Paula] Uh uh, if you don't use it up
11:45
making pickles or something like that.
11:47
- [Theresa] It's gone.
11:48
- It's gone.
11:51
All right.
11:55
I'm just gonna mince that up.
11:58
Those beautiful, tender little leaves.
12:03
There's that looks a little (speaks softly)
12:06
(board rattles)
12:08
And by chopping 'em, that helps release the flavors
12:14
from those little delicate leaves.
12:24
And that'll add a (knife scrapes)
12:26
nice little green color to it.
12:31
I'm gon' check and see if that's enough basil.
12:34
All right, now I'm gon' put just a little bit of silly salt.
12:37
I wish I'da thought about that
12:39
before I added the regular salts.
12:45
This is really gon' need to sit for a minute.
12:47
I'm gon' go over here and check the potatoes,
12:50
see if I need to turn them over
12:54
and we'll take some oil just in case I need it.
13:00
Stick your finger in that aioli Theresa,
13:03
and see what you think.
13:08
(fryer clicks)
13:09
Oh-hoo-oo, yeah!
13:13
Look at those, Eddie.
13:14
They look good, don't they?
13:16
- [Eddie] Mm hm. (bottle hisses)
13:17
- [Paula] And I'm gon' spray 'em a little bit
13:18
'Cause they're looking a little dry.
13:23
So you know what I'm gonna do.
13:25
(fryer rattles)
13:26
I'm just gon' shake 'em.
13:29
Rather than trying to turn 'em.
13:32
All right, so we got about eight more minutes on those
13:37
and...
13:39
- [Theresa] We'll be back.
13:40
- Yep, we'll be right back.
13:44
The aioli is waiting on the table.
13:48
These look wonderful, y'all.
13:52
So now I'm putting the Parmesan on them
13:55
and I've got 'em all shoved down here together.
14:00
So the cheese won't go through the cracks. (chuckles)
14:05
I'm tryna get every bite of our cheese to stay on
14:10
as much as we can.
14:13
Okay, there we go.
14:14
Another little squirt.
14:16
(bottle hisses)
14:22
Very gently shut that door,
14:24
'cause I don't wanna knock my cheese off the potato.
14:29
Perfect.
14:31
Ooh, we gon' call 'em done, honey.
14:35
(utensil scrapes)
14:39
Get up there,
14:39
I don't wanna lose any of that cheese.
14:43
Yum.
14:46
Look at this, y'all.
14:50
- [Theresa] Yum!
14:50
Look how pretty those turned out.
14:52
- [Paula] Aren't they beautiful?
14:54
And do you know how much money
14:57
we've got in a beautiful dish like that?
15:00
- [Theresa] Nothin'.
15:01
- [Paula] Pennies.
15:01
- [Theresa] Pennies is right. - [Paula] Pennies.
15:03
- [Theresa] The Parmesan cheese
15:04
is probably the most expensive thing on there.
15:05
- [Paula] Oh yeah.
15:06
- [Theresa] And you could use any kind of cheese.
15:08
- [Paula] Yeah.
15:09
- [Eddie] Smells so good.
15:09
- So please have one.
15:13
Which one you gon' take?
15:14
- I was tryna find a small one, though.
15:14
- Well that's what I was tryna do!
15:16
- Only because I don't wanna burn up my mouth.
15:19
- I know, oh.
15:21
- Ooh, the seasoning is good.
15:23
- Is it? - Mm hm.
15:24
- Yes, get you some. - Hopefully that (laughs)
15:27
- [Paula] Get you some aioli.
15:33
- Oh my God, these are good. - Mm hm.
15:35
Eddie.
15:36
- They are the perfect crisp. - Mm hm.
15:38
And the perfect soft in the center.
15:41
- Soft in the center.
15:42
- Mm mm mm.
15:45
- That seasoning is so good on 'em.
15:47
- You know,
15:48
people are gonna get mad that we're double dippin',
15:49
but I don't care, do you?
15:50
- No, it's you and me.
15:52
- I know.
15:54
By now they have to know that we all...
15:58
- Just because,
16:02
Just because we do this at home
16:07
among family and friends does not mean we'd do it. (laughs)
16:11
- [Theresa] If we were serving it to anybody.
16:13
- [Paula] Yes.
16:14
- [Theresa] Besides us.
16:14
- [Paula] Beside us.
16:17
- [Paula] Eddie,
16:17
could you come off your diet for one second?
16:20
- [Theresa] Look at him.
16:21
It's like the minute he decides to go off of his diet,
16:24
it's going to be the end all, be all.
16:26
- Mm hm.
16:29
- I can't believe you're not,
16:30
do you wanna taste one without the aioli?
16:31
Just the backside of one?
16:33
- [Eddie] Nah.
16:34
- Mm.
16:36
- Well Paula, thank God you and I don't have discipline.
16:40
- Now I know it. (laughs)
16:43
Now I cook these, Theresa, for 30 minutes
16:45
in the air fryer at 400 degrees.
16:47
- [Theresa] And you really have to watch these
16:50
because of it's all gonna depend
16:52
on what your wedge sizes are.
16:54
- What you say? (laughs)
16:56
You've got a mouth full of tater, girl, hot tater.
16:58
- It's gonna be depending on how big your,
17:03
wedges. - Potato, mm hm.
17:04
- Your potatoes are and how big you make your wedges.
17:06
But the one thing you've taught me in my prepping
17:09
is make 'em the same size.
17:11
And as long as you stick with the same size,
17:13
you'll know.
17:15
- That's right, they'll all cook the same,
17:17
same way.
17:18
- [Theresa] That's been a big lesson I've learned this year.
17:22
- I'm tastin' that little red pepper.
17:24
Are you? - Mm hm.
17:25
- The pepper flakes. - It's good.
17:28
- That parsley is in my way.
17:30
That's what garnish is good for,
17:34
getting in your way. (laughs)
17:37
mm.
17:39
- [Theresa] Yum yum.
17:41
- Mm.
17:45
Mm.
17:48
I do hope y'all will try this.
17:52
Like I said, it's a wonderful appetizer.
17:55
If you're havin' a couple of folks over for a drink
18:00
and you could have everything done.
18:01
You could have them sitting in the marinade
18:08
and, 30 minutes before your company drops in,
18:12
you gon' have 'em ready and hot and waiting on 'em.
18:15
So Bon Appetit.
18:18
I'm a fat and happy girl with a tater.
18:22
(Theresa and Paula laugh)
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