Name: Air Fryer Garlic Parmesan Fries
Prep time: 10 min
Cook time: 20 min
Total time: PT-490770H50M39S
Cuisine: American
Ingredients: 2 large russet potatoes, cut into fries; 1 1/2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup grated Parmesan cheese; 1 clove fresh garlic, minced (optional); 1 tablespoon fresh parsley, chopped (optional, for garnish)

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Air Fryer Garlic Parmesan Fries are my go-to side when I want something crispy, savory, and seriously addictive without the mess of deep frying. These fries are golden on the outside, tender on the inside, and tossed in a mouthwatering mix of garlic, Parmesan cheese, and herbs. I love making them in the air fryer because they turn out perfectly every time—crispy with way less oil.

Why You’ll Love This Recipe

I love this recipe because it delivers all the crunch and flavor of restaurant-style fries without the grease. The air fryer makes them crisp up fast, and the garlic-Parmesan combo gives them that irresistible flavor that keeps me going back for more. They’re great as a snack, a side, or even a party appetizer. And best of all, I can have them on the table in under 30 minutes. Air Fryer Garlic Parmesan Fries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes, cut into fries
Olive oil
Garlic powder
Salt
Black pepper
Grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Fresh garlic, minced (optional, for stronger garlic flavor)

Directions

I start by soaking the cut potatoes in cold water for about 15–30 minutes to remove excess starch. Then I drain and pat them dry with a clean towel.
In a large bowl, I toss the fries with olive oil, garlic powder, salt, and black pepper until evenly coated.
I preheat the air fryer to 380°F (193°C), then place the fries in a single layer in the basket. I work in batches if needed to avoid overcrowding.
I cook the fries for 15–20 minutes, shaking the basket halfway through for even crispiness.
Once they’re golden and crispy, I immediately toss them with grated Parmesan cheese and, if I want a stronger flavor, some freshly minced garlic.
I garnish with chopped parsley and serve them hot.

Servings and timing

This recipe makes about 4 servings and takes around 10 minutes to prep and 15–20 minutes to cook. With soaking time included, I can have them ready in about 40–45 minutes.

Variations

When I want to switch things up, I add a sprinkle of smoked paprika or cayenne for a little heat. I’ve also used sweet potatoes for a different spin—they don’t get quite as crispy, but they’re delicious with the garlic-Parmesan combo. If I want something extra cheesy, I toss in shredded Parmesan instead of just grated.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 350°F for a few minutes until they’re hot and crispy again. I avoid microwaving since it makes them soft. Air Fryer Garlic Parmesan Fries

FAQs

Why soak the potatoes first?

Soaking helps remove starch from the potatoes, which gives me crispier fries. I always make sure to dry them well before air frying.

Can I skip the fresh garlic?

Yes, I often just use garlic powder for simplicity, but adding minced garlic after cooking gives a stronger flavor if I want a punchier garlic taste.

What kind of potatoes are best?

I prefer russet potatoes because they’re starchy and crisp up nicely, but Yukon golds also work if I want a creamier inside.

Can I use frozen fries?

Yes, if I’m short on time, I air fry frozen fries and just toss them in Parmesan and garlic after cooking.

How do I make them extra crispy?

I don’t overcrowd the basket and make sure the fries are dry before adding oil. A light coating of oil and shaking the basket while cooking also helps a lot.

Conclusion

Air Fryer Garlic Parmesan Fries are the perfect combo of crispy, cheesy, and garlicky goodness—ready in less time and with less mess than traditional fries. I love how simple and customizable they are, and they always hit the spot whether I’m serving them with burgers, sandwiches, or just enjoying them on their own. Once I start making fries this way, there’s really no going back.