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A wooden bowl lined with parchment paper filled with crispy air fryer french fries topped with grated parmesan cheese and chopped fresh parsley, with rustic bread loaves blurred in the background.

Crispy Air Fryer Garlic Parmesan Fries

Incredibly crunchy Crispy Air Fryer Garlic Parmesan Fries tossed in savory cheese and herbs. A comforting, golden side dish that skips the heavy frying oil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large russet potatoes Scrubbed and sliced into sticks
  • 2 tablespoon olive oil For coating the fries
  • 1 teaspoon garlic powder For savory flavor
  • ½ cup Parmesan cheese Freshly grated
  • 2 tablespoon fresh parsley Finely chopped
  • salt and black pepper To taste

Equipment

  • 1 Standard air fryer For cooking the potatoes
  • 1 Large mixing bowl For tossing the ingredients
  • 1 Chef Knife For slicing the potatoes
  • 1 Paper towels For drying the sticks

Method
 

  1. Slice the scrubbed russet potatoes into thin uniform sticks to ensure they cook evenly so no fries remain raw.
  2. Soak the sliced potatoes in cold water for thirty minutes to remove excess starch so they become incredibly crispy.
  3. Pat the soaked potato sticks completely dry with paper towels to eliminate moisture so they roast beautifully.
  4. Toss the dried potatoes with olive oil, garlic powder, salt, and pepper in a bowl to coat them so flavor distributes.
  5. Arrange the seasoned fries in a single uncrowded layer inside the preheated air fryer to allow circulation so they crunch.
  6. Cook at 380 degrees for fifteen minutes, shaking the basket halfway, to toast the exterior so it turns deeply golden.
  7. Transfer the piping hot fries immediately into a large mixing bowl to prepare for garnishing so the cheese melts.
  8. Sprinkle the grated Parmesan cheese and parsley over the fries and toss gently to finish the dish so they look gourmet.

Notes

Ensure you pat the soaked potatoes completely dry with paper towels before seasoning; any excess water will steam the fries and prevent a crispy crust.