Imagine biting into a wedge that’s impossibly crispy on the outside, yet so soft and fluffy on the inside it practically melts. Now, coat that perfect bite in a savory, cheesy, garlicky glaze that makes you close your eyes for a second just to savor it. That’s the magic we’re unlocking today, and the best part is, it all happens with the simple push of a button on your air fryer.
This isn’t just another side dish; it’s a full-on experience. We’re taking the humble sweet potato and elevating it into something truly spectacular, a crowd-pleasing snack or a side that might just steal the show from the main course. Forget about greasy deep frying or a hot oven heating up your entire kitchen—this method is brilliantly straightforward, delivering incredible texture and flavor with minimal effort. Let's get started.
You know that feeling when a recipe just *works*? This is one of those. It’s deceptively simple, yet the result feels gourmet, like something you’d happily pay for at a trendy gastropub. The air fryer is the real hero here, using super-heated air to create a beautifully crisp exterior without the need for vats of oil.
It’s a fantastic way to enjoy sweet potatoes if you usually find their sweetness a bit one-dimensional. The savory punch from the garlic and the salty, nutty richness of the Parmesan create a perfect balance that’s utterly addictive. Honestly, you might find it hard to go back to regular fries after this.
And for anyone who's ever struggled with soggy sweet potato fries, this two-step cooking method is your new best friend. A preliminary air fry sets the stage, and a final toss in that glorious garlic butter before a second crisp in the fryer ensures every nook and cranny is packed with flavor and crunch. It’s a game-changer.
Gathering your ingredients is the first step to success. Using quality components here makes a noticeable difference, trust me.
Getting the shape right is crucial for even cooking. You want wedges that are substantial enough to have that fluffy interior, but not so thick that they take forever to cook through.
Start by scrubbing your sweet potatoes clean—there’s no need to peel them, as the skin is thin, edible, and adds a nice texture. Using a sharp chef’s knife, carefully slice the potato in half lengthwise. Now, place each half cut-side down on your board for stability.
Slice each half lengthwise again, so you have four long quarters. To turn these into perfect wedges, angle your knife and cut each quarter in half lengthwise one more time. You’re aiming for spears that are roughly uniform in size, about ½ to ¾-inch thick at the widest point.
Before you even turn on the air fryer, a little prep work makes the process seamless. Get all your spices measured and lined up, melt your butter in a small saucepan or the microwave, and finely chop the parsley and garlic. This "mise en place" means you won't be scrambling later.
Place your beautiful sweet potato spears into a large, roomy bowl. Drizzle them with the quarter cup of olive oil—don't be shy, this is key for crispiness. Then, shower them with the granulated garlic, granulated onion, smoked paprika, and kosher salt.
Now, get in there with your hands (the best tools you have!) and toss, toss, toss. You want to ensure every single surface of every wedge is glistening with oil and speckled with that fragrant spice rub. This initial coating is what builds the foundation of flavor and texture.
It's time to fire up that air fryer. Transfer the seasoned wedges to your air fryer basket, arranging them in a single, even layer. This is non-negotiable for proper air circulation and even cooking; if they’re piled on top of each other, they’ll steam instead of crisp.
Set the temperature to 400°F and the timer for 15 minutes. About halfway through, around the 7 or 8-minute mark, pull the basket out and give it a good shake or use tongs to flip the wedges over. You’ll already see them starting to transform, the edges tightening and browning.
While the wedges are doing their first round of crisping, you can whip up the magic elixir. In that same large bowl you used for tossing (no need to wash it!), combine the melted salted butter, the freshly minced garlic, and half of your grated Parmesan cheese.
Stir it all together until it forms a cohesive, fragrant, and cheesy sauce. The warmth of the butter will gently cook the raw garlic just enough to mellow its bite, while toasting its flavor beautifully. The smell alone is going to make you very, very happy.
When the first 15 minutes are up, the wedges should be tender but not yet at peak crispiness. Carefully tip them out of the air fryer basket directly into the bowl with the waiting garlic Parmesan butter.
Now, here’s where a gentle touch is vital. Use a large spoon or spatula to toss and fold the wedges in the sauce. Be patient and careful—you’ve worked hard for these perfect spears, and you don’t want them to break apart now. Coat them evenly until they’re all gloriously slick with the buttery goodness.
Once they’re fully coated, it’s back into the air fryer basket they go. Use tongs for this to maintain their shape and that single layer. Pop them back in at 400°F for a final 7 to 8 minutes.
This second blast of heat works wonders. It crisps up the buttery, cheesy coating, turning it into a golden, crunchy shell while the inside remains cloud-like. Keep an eye on them towards the end, as all air fryers can vary slightly in their intensity.
You’ve made it. Pull the basket out and behold your masterpiece: deeply golden, sizzling, and impossibly aromatic wedges. Transfer them to your serving platter with care.
Immediately shower them with the remaining Parmesan cheese and that vibrant green, finely chopped flat-leaf parsley. The residual heat will wilt the parsley just slightly and make the final sprinkle of cheese cling perfectly. Serve them right away—they are at their absolute peak of crispy, fluffy, savory perfection.
That single layer in the air fryer basket is your golden rule for crispiness. If you overcrowd them, they’ll steam and become soft. If your air fryer is on the smaller side, just cook in two batches; it’s worth the wait.
Be mindful of the salt! Between the salted butter, the Parmesan cheese, and the kosher salt in the rub, you have multiple salty elements. I recommend tasting one wedge after the final cook before adding any extra salt at the table.
When you’re tossing the cooked wedges in the garlic butter, think of it as a gentle folding motion rather than a vigorous shake. Using a silicone spatula can help you coat them evenly without applying too much pressure and breaking them.
If, by some miracle, you have leftovers, let them cool completely to room temperature. Then, transfer them to an airtight container and store them in the refrigerator; they’ll keep well for 2 to 3 days.
The best way to reheat them and bring back that signature crunch is, unsurprisingly, right back in the air fryer. Preheat it to 375°F and reheat the wedges for 3-5 minutes, until they’re hot and crispy again. The oven works too, but the air fryer does a far superior job at reviving that texture.
Avoid the microwave for reheating if you can. While it will warm them through, it will also make them soft and soggy, undoing all your hard work to achieve that perfect crispy exterior.
These wedges are incredibly versatile. They’re a show-stopping side for a casual weeknight dinner, paired perfectly with something like a juicy grilled chicken breast, a simple burger, or a hearty steak. They elevate the entire plate instantly.
They also shine as a party appetizer or game-day snack. Serve them with a lineup of dipping sauces—a cool and creamy dill ranch, a tangy sour cream tzatziki, or even a spicy homemade barbecue sauce for dipping and dunking.
For a full "pub-style" spread at home, pair them with other finger foods like jalapeño poppers, stuffed mushrooms, or soft pretzel bites. They hold their own and become the star of the snack table, guaranteed to disappear first.
The basic recipe is a masterpiece, but it’s also a fantastic canvas for your own creativity. Feel like indulging? Finish the cooked wedges with a luxurious drizzle of truffle oil right before serving for an incredibly aromatic and elegant twist.
If you prefer a bit of heat, the world is your oyster. Add a teaspoon of red chili flakes or a pinch of cayenne pepper to the initial spice rub. For a more complex heat, a spoonful of Calabrian chili paste stirred into the garlic butter is absolutely divine.
And while we love the air fryer, you can certainly make these in a conventional oven. Arrange them on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway, for a result that’s still deliciously crispy. No matter how you make them, you're in for a treat.
Level up classic sweet potato fries with these crispy garlic parmesan sweet potato wedges! With a crispy exterior and a soft, fluffy interior, these wedges are packed with cheesy, garlicky goodness. The best part? No oven or deep frying is needed—your air fryer does all the work for you!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.