These garlic parmesan air fryer fries are crispy, golden, and packed with flavor. They’re easy to make, lighter than deep-fried fries, and perfect as a snack, side dish, or comfort food dinner at home.
Servings 4servings
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Soaking Time 30 minutesmins
Total Time 1 hourhr5 minutesmins
Ingredients
2russet potatoes, scrubbed
2tbspextra-virgin olive oil
2tbspbutter
4clovesgarlic, minced
2tbspparmesan cheese, grated
1tbspfresh parsley, chopped
Instructions
Preheat the air fryer to 320°F (160°C).
Wash the potatoes well, then slice them into ¼-inch thick fries. Transfer them to a large bowl of cold water and let them soak for 30 minutes to remove excess starch. Drain and dry the potatoes really well.
Air fry the potatoes for 10–12 minutes until slightly softened but not browned. This step helps create a fluffy center and crispier texture later on.
Transfer the pre-cooked fries to a tray and place them in the freezer for about 30 minutes, or until completely cold. This helps the fries become extra crispy during the final cook.
Increase the air fryer temperature to 365°F (185°C) and cook the fries for another 10–15 minutes until golden and crispy. Shake the basket a few times during cooking so the fries crisp evenly on all sides.
Meanwhile, combine the butter and garlic in a small bowl and microwave until melted. Set aside.
Transfer the hot, crispy fries to a large bowl and immediately toss with the garlic butter mixture until evenly coated.
Add the grated parmesan and toss again so it melts slightly over the warm fries.
Transfer to a serving plate and finish with freshly chopped parsley. Serve immediately while hot and crispy.
Notes
Use russet potatoes – They give the best classic fry texture with a crispy outside and fluffy inside. Leaving the skin on adds extra flavor and crunch.
Dry the potatoes well – After soaking, make sure the fries are completely dry. Any moisture will stop them from getting crispy.
Don’t skip shaking – Shake the air fryer basket a few times while cooking so the fries brown evenly on all sides.
Work in batches if needed – Avoid overcrowding the basket so the hot air can circulate properly.