Start by preheating your air fryer to 400°F (200°C). This ensures the potatoes start crisping up as soon as they go in and gives a better golden finish.

Wash the baby potatoes and cut them in half. If some are smaller than others, you can leave them whole to ensure even cooking. Pat them dry with a paper towel—this helps them crisp instead of steam.

In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until they’re evenly coated. Add the parmesan last and toss gently to coat without clumping.

Arrange the potatoes in the air fryer basket in a single layer—don’t overcrowd. Air fry for 15–18 minutes, shaking the basket halfway through. They should be fork-tender and beautifully crisped on the edges.

Once cooked, transfer the potatoes to a serving bowl. Sprinkle with chopped parsley if using, and maybe even a little extra parmesan on top. Serve hot and enjoy every crunchy bite!