I have to admit—homemade fries are one of my ultimate comfort foods, but when I discovered how easy it is to make them in the air fryer, they completely changed the game. No more dealing with greasy pans or soggy fries; just golden, crispy perfection every single time. The best part? These fries have that irresistible garlic-parmesan combo that makes them taste like something you’d order at a restaurant, only better because you made them yourself.
I love recipes like this because they’re quick enough for a weeknight snack but also fancy enough to serve as a side when you’re entertaining friends. A basket of these fries on the table has everyone reaching in before the main course even hits the plate. Once you try them, I promise you’ll never look at frozen fries the same way again.
What You Need To Make This Recipe
Russet potatoes: These are the star of the show. Russets have the perfect balance of starch and moisture, which means they crisp up beautifully in the air fryer while staying fluffy on the inside.
Olive oil: A drizzle of olive oil helps the fries brown evenly while adding a subtle, rich flavor. It also helps the garlic and Parmesan stick to each fry.
Garlic powder: This gives a punch of savory, aromatic flavor without the risk of burning fresh garlic in the air fryer. It’s a reliable way to layer in that garlicky goodness.
Parmesan cheese: Freshly grated Parmesan melts slightly onto the hot fries, creating that nutty, salty finish that makes these fries so addictive.
Parsley: A sprinkle of fresh parsley at the end adds a pop of color and a touch of freshness to balance the richness of the Parmesan.
Salt & black pepper: These two essentials make the flavors shine and ensure every bite is perfectly seasoned.
Ingredients List
- 2 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Air Fryer Garlic Parmesan Fries
Step 1: Prepare the potatoes
Wash and peel the russet potatoes (if you prefer them skinless) or leave the skins on for extra texture. Slice them into evenly sized fries so they cook at the same rate.
Step 2: Season the fries
Place the sliced potatoes in a bowl and toss them with olive oil, garlic powder, salt, and pepper until every fry is coated. This step ensures even crisping and seasoning.
Step 3: Air fry to perfection
Preheat your air fryer to 375°F (190°C). Arrange the fries in a single layer in the basket, avoiding overcrowding. Cook for 15–18 minutes, shaking the basket halfway through, until the fries are golden and crispy.
Step 4: Add the finishing touch
Once the fries are cooked, transfer them to a large bowl. Immediately sprinkle with Parmesan cheese and parsley while they’re still hot, so the cheese slightly melts onto the fries. Toss gently and serve right away.
Tips for Making this Recipe
- Soak the sliced potatoes in cold water for 20–30 minutes before air frying to remove excess starch and get extra-crispy fries.
- Always pat the potatoes dry after soaking; moisture will prevent them from crisping.
- Don’t overcrowd the air fryer basket—work in batches if necessary.
- Use freshly grated Parmesan rather than pre-shredded for the best flavor and texture.
- If you like heat, sprinkle in a little paprika or red pepper flakes with the seasoning mix.
FAQs
Can I use a different type of potato?
Yes! Yukon Gold potatoes also work well, though they’ll be a bit creamier and less crispy than russets.
Do I need to peel the potatoes?
Not at all. Leaving the skin on adds texture and extra nutrients. It’s totally up to your preference.
Can I make these ahead of time?
Fries taste best fresh out of the air fryer, but you can reheat them at 375°F for 5–6 minutes to bring the crisp back.
What dipping sauce goes best with these fries?
Classic ketchup is always good, but garlic aioli, ranch, or even marinara pair beautifully with the garlic-Parmesan flavor.