Ingredients
4 russet potatoes (about 2 pounds)2 teaspoons canola oil1/2 cup grated Parmesan cheese1 teaspoon dried basil1 teaspoon seasoned salt1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon pepper Prepared pesto, optional
Preparation
Preheat air fryer to 400°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, drizzle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.
In batches, arrange potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown and tender, 15-20 minutes. If desired, serve with pesto.
