Air Fryer Garlic Parmesan Potatoes Recipe Easy and Quick

There’s something about crispy potatoes with garlic and Parmesan that just feels right. Golden edges, fluffy insides, that salty-savory coating you can’t stop reaching forair fryer garlic Parmesan potatoes deliver all of it without heating up your kitchen or standing over a hot stove.

I started making these back in 2019 when my air fryer was still shiny and new, and I remember my daughter picking one off the plate before I even finished plating themshe said they tasted like the ones from that little Italian place we used to love. After testing this recipe more times than I can count over the past decade of blogging, I’ve learned that tossing the potatoes twice (once before cooking, once halfway through) makes all the difference in getting that crispy, cheesy crust to stick.

Olivia Farnsworth

Air Fryer Garlic Parmesan Potatoes Recipe Easy and Quick

These Air Fryer Garlic Parmesan Potatoes are perfectly crispy on the outside and tender inside, making a tasty and effortless side dish. Ready in just 35 minutes, this recipe combines simple ingredients for a flavorful dish that pairs well with any meal.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 188

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds russet potatoes
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan
• 2 tablespoons fresh chopped parsley
• non stick cooking spray

Method

 

1. Cut the potatoes into cubes about 1 inch in size.
2. Place the potatoes in a medium bowl and add olive oil, garlic powder, kosher salt, black pepper, parmesan cheese, and chopped parsley. Stir well to coat everything evenly.
3. Set the air fryer to 400 degrees Fahrenheit and let it preheat for 3 minutes.
4. Lightly spray the air fryer basket with non stick cooking spray to prevent sticking.
5. Put the coated potatoes into the air fryer basket and cook for 15 minutes. Halfway through, give the basket a good shake or use tongs to toss the potatoes for even cooking.
6. Continue cooking the potatoes for another 5 to 10 minutes, or until they reach your preferred level of crispness.

Notes

• Cooking times may vary depending on your air fryer model; adjust accordingly. Peeling the potatoes is optional based on your preference. Store any leftovers in the refrigerator and reheat them in the air fryer for best results. To bake instead, preheat your oven to 425 degrees Fahrenheit, coat a baking sheet with cooking spray, and bake potatoes for 15 minutes. Flip and bake for an additional 10 to 15 minutes until golden and crispy.

Why You’ll Love These Crispy Potatoes

Golden, crunchy edges with fluffy centers, coated in garlicky Parmesan goodnessthis side dish hits every comfort note without the fuss of traditional roasting. Your air fryer does all the heavy lifting while you prep the rest of dinner.

• Quick and hands-off: Just 35 minutes from start to finish, and you only need to shake the basket once
• Minimal cleanup: One bowl, one air fryer basketno sheet pans or splattery ovens
• Family-friendly: Even picky eaters go back for seconds when cheese and garlic are involved
• Versatile: Works alongside breakfast eggs, grilled chicken, or a simple weeknight roast

What You’ll Need

This recipe relies on pantry staples and a few fresh touches. Russet potatoes give you that classic fluffy interior, while olive oil helps everything crisp up beautifully. Garlic powder, kosher salt, and black pepper build the savory base, and grated parmesan adds that irresistible salty-nutty finish. Fresh chopped parsley brightens the whole dishdon’t skip it if you have some on hand.

Pro Tip: I don’t peel my potatoes because I love the texture and nutrition the skins add, but feel free to peel them if that’s your preference.

How It All Comes Together

Cut your potatoes into 1-inch cubeskeeping them uniform helps them cook evenly. Toss everything together in a medium bowl until the cubes are well coated with olive oil, garlic powder, kosher salt, black pepper, grated parmesan, and fresh chopped parsley. After preheating your air fryer to 400 degrees for 3 minutes, spray the basket with non stick cooking spray and add the seasoned potatoes.

Cook for 15 minutes, then shake the basket or use tongs to toss them around. This step ensures every side gets crispy. Continue cooking for another 5-10 minutes, depending on how golden and crunchy you like them. All air fryers cook a little differently, so keep an eye on them toward the end.

Tips for Perfect Results Every Time

After years of testing air fryer recipes, I’ve learned that even coating and a good shake halfway through make all the difference. If your potatoes aren’t crisping as much as you’d like, try adding an extra minute or twosome air fryers run cooler than others.

• Don’t overcrowd: If your basket is packed tight, cook in two batches for maximum crispiness
• Use fresh parmesan: Pre-grated works, but freshly grated melts and sticks better
• Check doneness: Pierce a cube with a forkit should slide in easily when they’re ready

Serving and Storage

These potatoes are perfect alongside scrambled eggs and bacon for a cozy weekend breakfast, or next to grilled chicken and a simple salad for dinner. They’re also fantastic tucked into a breakfast burrito or served with a dollop of sour cream.

Store leftovers in the refrigerator and reheat them right in the air fryer for 3-4 minutes at 375 degreesthey’ll crisp back up beautifully. I don’t recommend freezing these since the texture changes once thawed.

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FAQs (Air Fryer Garlic Parmesan Potatoes)

You’ll love how these air fryer garlic Parmesan potatoes turn outgolden and crispy on the outside, fluffy inside, ready in just 35 minutes. The garlic and cheese create this irresistible savory crust that makes them disappear fast. They’re the kind of side dish that feels special but comes together so easily.

Want to switch things up? Try adding a pinch of smoked paprika for warmth, or toss in some fresh rosemary with the parsley. I learned from my grandmother that a light drizzle of lemon juice right before serving brightens everything beautifully. Leftovers reheat perfectly in the air fryerthey crisp right back up like they’re fresh.

I’d love to hear how yours turn out! Did you serve them with Sunday roast chicken or tuck them into breakfast? Share a photo or tag meit always makes my day to see your tables filled with something cozy. Save this one for your next family dinner, and maybe make a double batchthey go faster than you’d think.