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Golden air-fried garlic parmesan fries bring a little magic to any weeknight meal or snack session, minus all the oil you’d find in deep-fried versions. Just some basic potatoes get totally transformed—crunchy, garlicky, and cheesy in every bite. If you’re after something quick but still crave-worthy, these totally hit the spot.
The first time I made these in my air fryer, my family finished the whole batch before I could even grab ketchup. Now, when fries are calling our name, this is our favorite way to make them.
Tasty Ingredients
- Fresh parsley: this one’s just for a pop of color and fresh flavor on top. It’s totally optional and you can skip it
- Salt and black pepper: gives everything a flavor boost. Sprinkle and taste as you go, since parmesan already adds saltiness
- Parmesan cheese: amps up the salty, tangy crunch. Grate a block yourself for extra oomph, or use pre-grated if that’s what you have
- Garlic powder or fresh garlic: both add that tasty punch. Fresh has more zip, powder is easier and never burns
- Olive oil: helps the fries get crisp and mixes all the flavors together. Go with extra virgin for a richer vibe
- Russet potatoes: the classic choice because they cook up super crunchy. Pick ones that are firm and not green or sprouting
Epic Step-by-Step
- Finishing and Cheese Time:
- Right as those fries leave the air fryer, rain down your shredded parmesan so it melts a bit. Pop the basket back in for another couple minutes to get the cheese needily golden
- Final Plating and Top-Offs:
- Stack the fries on a big plate. Add more parmesan if you’re feeling wild and throw on the parsley for a little glam. Jump in while they’re still hot and crunchy
- Turning and Crispy Check:
- Let the air fryer roll at 400°F for around 15-20 minutes, giving the basket a shake every 5-7 minutes. Peek inside halfway through to move any pale fries so everything cooks evenly. You know they’re ready when the edges are golden and the crunch is there
- Air Fryer Prep:
- Get your air fryer hot by setting it to 400°F for a few minutes. Spread fries out so they’re all in one layer—not crowded. You’ll probably want to do this in a couple rounds so each piece gets crispy
- Seasoning and Tossing:
- Now grab a bowl, add your dried potatoes, pour in olive oil, sprinkle on garlic, salt, pepper, and toss with your hands. Be gentle so you don’t break the fries but coat every side
- Potato Prep:
- Give your potatoes a wash and peel. Cut them into fries about half an inch thick, so they all cook at the same time. Dunk them in cold water and swirl until the water stays clear, then dry thoroughly with a kitchen towel
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Honestly, parmesan is the real star here. It takes simple fries and makes them feel sort of like something you’d order at a cool little café. When I served these for a birthday, even the adults ignored the regular chips and finished every last one.
Storing Leftovers
Stash any fries you haven’t finished in something airtight, throw them in the fridge, and they’ll stay good for up to two days. To get the crunch back, give them a few minutes in an air fryer at 350°F. Skip the microwave—it’ll just make them limp and sad.
Switch-up Options
No russets? Try Yukon golds for fries that are a little creamier inside. Pecorino romano can swap in for parmesan if you want more tang and salt. Want to ditch the dairy? Go for nutritional yeast or your favorite vegan parm.
Fun Ways to Serve
Pile these fries alongside burgers or grilled chicken for a super chill meal. Jazz them up into loaded fries with extra cheese and cooked bacon. Honestly, they’re awesome solo too—just add a dip like ranch or garlic sauce for late-night snacking.
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A Little Backstory
Cheesy loaded fries are a big thing in the US, but tossing in garlic and parmesan gives them an Italian twist. Thanks to air fryers, you can get that crispy, café-style crunch without dealing with too much oil or mess at home.
Common Recipe Questions
- → How do I stop fries from clumping together as they cook?
Give those potato strips a light oil toss and make sure not to cram them in your fryer. Doing more than one batch works best if you’ve got a bunch.
- → What variety of potato brings the best crunch to these fries?
Go for russet potatoes! Their sturdy texture means you get fries that are crispy on the outside, and soft once you bite in.
- → Is it fine to swap in fresh garlic for powdered?
For sure! Chopped garlic brings a stronger flavor kick, but just scatter it on close to the end so it doesn’t get burnt.
- → Any tips for making fries especially crispy in an air fryer?
After you soak your cut potatoes in cold water, dry them really well. Cook in a flat layer, don’t crowd, and shake halfway to help them brown up nicely.
- → What kinds of toppings make these fries even better?
Toss on more parmesan, snip up fresh parsley, or go wild with some truffle oil. And hey, any dip you love will pair great.
- → How long does it take before these fries are ready to eat?
Crank your air fryer to 400°F (200°C) and cook for 15–20 minutes. Give the basket a shake halfway so everything gets crisp and golden.