Wash and dry 4 russet potatoes. Then slice them into wedges.
Now add the sliced potatoes into a large bowl along with 1 tbsp avocado oil, 1 pressed garlic clove, 1/4 tsp onion powder, 1 tsp salt, and 1/4 tsp black pepper.
Use your clean hands to toss all the ingredients together.
Preheat your air fryer to 400 degrees Fahrenheit, then place the potatoes in a single layer. Cook for 15 minutes or until golden and crispy.
Then add in 1/2 cup grated Parmesan and cook for another 2 minutes at 400 degrees Fahrenheit.
Garnish with 2 tablespoons freshly chopped parsley.
Make sure you dry the potatoes well before cutting them up. Any extra moisture in the air fryer will result in soggy potatoes.
To make them extra crispy, make sure not to overcrowd the potatoes in the air fryer. Leaving enough space between each potato wedge will allow proper circulation of air which creates super crispy potatoes.