Air Fryer Garlic Parmesan Fries are crispy, golden fries tossed in a buttery garlic and Parmesan coating. Cooked to perfection in the air fryer, they’re a lighter, faster alternative to deep-fried versions—but just as delicious. These fries are packed with flavor and make the perfect side dish, snack, or party appetizer that I can whip up in no time.
Why You’ll Love This Recipe
I love these fries because they’re crispy on the outside, tender on the inside, and loaded with garlicky, cheesy flavor. The air fryer makes them guilt-free and super easy—no messy oil or long preheating. I can serve them as a snack, alongside burgers, or even as a fun appetizer for game day. They’re always a hit and way better than store-bought versions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet potatoes (or Yukon Gold)
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Olive oil
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Garlic powder
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Salt
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Black pepper
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Grated Parmesan cheese
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Fresh garlic, minced (optional for stronger garlic flavor)
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Fresh parsley (chopped, for garnish)
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Butter (melted, for tossing after air frying)
Directions
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I start by washing and cutting the potatoes into thin, even fries. I soak them in cold water for at least 30 minutes to remove excess starch and help them get crispier.
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After soaking, I drain and pat the fries completely dry with a towel.
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I toss them in a bowl with olive oil, garlic powder, salt, and pepper until they’re well coated.
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I preheat the air fryer to 375°F (190°C), then place the fries in a single layer in the basket. I cook them for 15–20 minutes, shaking the basket halfway through, until they’re golden and crisp.
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While the fries are cooking, I melt butter and mix it with minced garlic (if using).
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Once the fries are done, I toss them in the garlic butter and then sprinkle with Parmesan and parsley before serving.
Servings and timing
This recipe makes about 3–4 servings. It takes around 10 minutes to prep (plus soaking time) and about 20 minutes to cook, so the total time is about 40–45 minutes.
Variations
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I add a pinch of red pepper flakes for a spicy version.
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For extra flavor, I toss in Italian seasoning or smoked paprika before air frying.
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I sometimes use sweet potatoes for a slightly sweeter twist.
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I skip the butter and toss the fries straight in Parmesan for a lighter version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer for 3–5 minutes at 350°F to get them crispy again. I avoid microwaving since it makes them soggy.
FAQs
Do I need to soak the fries?
Yes, soaking helps remove starch, which makes the fries crispier. Even 30 minutes can make a big difference.
Can I use frozen fries?
Yes, but I skip the soaking step and season them after cooking. Frozen fries are partially pre-cooked and can still work well in the air fryer.
What kind of potatoes work best?
I usually use russet potatoes because they’re starchy and crisp up beautifully. Yukon Golds also work for a slightly creamier inside.
How do I keep the fries from getting soggy?
I make sure to dry them thoroughly before air frying and avoid overcrowding the basket so the air can circulate properly.
Can I make these dairy-free?
Yes, I skip the Parmesan and use a dairy-free butter or just olive oil. They’ll still be flavorful with garlic and herbs.
Conclusion
Air Fryer Garlic Parmesan Fries are the ultimate quick and tasty side that never disappoints. I love how easy they are to make, how crispy they turn out, and how the garlic-Parmesan combo takes them to the next level. Whether I’m serving them with dinner or snacking straight from the bowl, they always hit the spot.
