Let Me Tell You About These Air Fryer French Fries...
Oh man, where do I even begin with these? So, we were watching old episodes of that British baking show (you know the one) and suddenly my youngest just had to have fries—like, immediately. The oven felt like too much work, oil splatters are basically my nemesis, and, well, the air fryer was right there eyeing me like, "Come on, just try it." Now, I can’t say these fries are going to win any Michelin stars, but wow, they’ve become this not-so-guilty pleasure in our house. Plus, the garlic parmesan twist? Well, let's just say it's the main reason my husband actually insists on helping out in the kitchen. True story.
Why I Keep Making These (And Why You Might, Too)
I make these when I’m just too tired to deal with deep frying (which, honestly, is most Fridays). My family goes wild for them, especially when they’ve had a long day—something about the cheesy garlic topping just makes things better. The best part? You don’t need to babysit a pot of hot oil or scrub grease off the ceiling—been there, not recommended. And if you burn a few? That’s just added crunch. (Also, my dog seems to think every batch is made just for him. He’s wrong, but persuasive.)
What You Need (And What I Swap In When I’m Lazy)
- 4 big russet potatoes (or sweet potatoes if you want to shake things up—my cousin swears by them, but I tend to stick to classic spuds)
- 2 tablespoons olive oil (avocado oil is great too, or honestly, any veggie oil works. My grandmother always insisted on Bertolli, but any version will do)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced—I switch it up depending on how ambitious I’m feeling)
- ½ cup grated parmesan (the kind from a wedge is best, but I won’t tell if you use the stuff in the green can—sometimes it’s all I’ve got)
- Salt and pepper, to taste (I go a bit heavy on the pepper, but up to you)
- Optional: parsley or a handful of chives for a fancy touch (I forget these half the time)
How I Make Them (And What Usually Happens)
- Prep the potatoes: Wash and peel if you want (I actually like the skins—more rustic, less work!). Cut into fries, roughly ¼-inch thick, but no one’s measuring here.
- Soak ‘em: Toss the fries in cold water for at least 20 minutes (I’ve skipped this and regretted it—helps with crispiness). Drain, then dry as best you can. Actually, I sometimes use a salad spinner for this, and it works a treat.
- Coat: In a bowl, mix fries with olive oil, garlic powder (or fresh minced), salt, and pepper. This is where I usually sneak a taste (raw potato isn’t as bad as it sounds, just saying).
- Into the air fryer: Preheat to 380°F/193°C if your model does that. Toss fries in, but don’t crowd them (I learned this the hard way—steamed instead of crispy). Cook for 15-18 minutes, shaking the basket halfway. Don’t be shy about checking early; some air fryers run hot. If they look a bit weird at the halfway mark, don’t panic—they crisp up at the end.
- Garlic Parmesan magic: While the fries are hot, toss with parmesan and more garlic powder if you’re feeling bold. I sometimes add a sprinkle of parsley, though someone always picks it off.
Notes from My Kitchen (Mostly Discovered by Accident)
- Trying to make a double batch? They never seem to get as crispy, so I just do two rounds and snack on the first while waiting. Problem solved.
- If you want extra crunch, try a tiny bit of cornstarch before oiling. Did this once by mistake with sweet potato fries and it was surprisingly awesome.
- Confession: Sometimes I forget to preheat the fryer and it’s not a disaster. Maybe don’t stress if you do, too.
Some Weird (and Some Good) Variations
- I once tried tossing the fries with truffle oil instead of olive oil—let’s just say it was a bit much. Maybe go easy on the fancy stuff.
- Switching parmesan for Pecorino is nice and sharp. Cheddar just goes gooey, but if you’re into that, who am I to judge?
- Sprinkle on some chili flakes if you want a kick—my brother-in-law does and won’t eat them any other way now. (He’s dramatic, but it’s tasty.)
What You Need (And What to Do If You Don’t Have It)
- Air fryer (obviously), but if you don’t have one, an oven at 425°F with fries on a wire rack works in a pinch—takes longer, though.
- A big bowl for tossing. I’ve used a zip-top bag before; it’s messier but gets the job done.
- Salad spinner or clean kitchen towel (for drying potatoes), but honestly, paper towels and a bit of patience work just fine.
How to Store (Not That You’ll Need To...)
Technically, you can refrigerate leftovers in an airtight container for up to 2 days, but honestly, in my house, they never last more than a day! If you do find some stragglers, toss them back in the air fryer for 2-3 minutes to perk them up. I think they taste better the next day (controversial, I know).
How We Serve These (And the Odd Extras I Throw On)
We go classic—big pile on a plate, extra parmesan on top, and sometimes a bowl of sriracha mayo if I’m feeling fancy. Once, my kids demanded ketchup, honey mustard, and ranch, all at once. Can’t argue with culinary curiosity.
Stuff I’ve Learned (Usually the Hard Way)
- Don’t crowd the basket. I once tried to do two layers and ended up with a sort of soggy, sad fry mountain.
- Letting the potatoes soak is actually worth the time. Skipping this step just gives you floppy fries (I know, because I tried to rush it when I was running late).
- If you use fresh garlic, keep an eye on it near the end—it burns fast in the air fryer. Trust me, burnt garlic is not a fun surprise.
FAQ (Because My Friends Actually Ask These Things)
- Do I have to peel the potatoes? Nope! I usually don’t bother. Skins add extra flavor, plus less effort.
- Can I use frozen fries instead? Yeah, you can—they’re honestly easier, just cut the cooking time a bit and skip the oil.
- Why aren’t my fries getting crispy? Probably too many in the basket, or maybe they weren’t dried enough. Or your air fryer might just be a little moody (mine is, sometimes).
- Can I make these vegan? Sure—swap parmesan for nutritional yeast, and use your favorite plant-based oil. Or just skip the cheese, but that’s a bit sad in my opinion.
- What air fryer do you use? I have the Ninja Foodi one. But honestly, any air fryer I’ve tried gets the job done. If you’re looking to buy one, Serious Eats has a great guide.
- Where do you get your parmesan? I usually grab a block from Aldi, but in a pinch, I’ll use pre-grated. Some folks swear by the fancy imported stuff—if you’re curious, cheese.com has a deep dive.
And there you have it—the only air fryer fries recipe I actually bother making more than once. If you give it a shot, let me know, or just send me your tales of kitchen chaos. We all have ‘em!
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
Instructions
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1Peel (optional) and cut the potatoes into thin fries. Soak them in cold water for 30 minutes, then drain and pat dry thoroughly.
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2In a large bowl, toss the fries with olive oil, garlic powder, salt, and black pepper until evenly coated.
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3Preheat the air fryer to 380°F (193°C). Arrange the fries in a single layer in the air fryer basket. Cook for 18-20 minutes, shaking the basket halfway through, until golden and crispy.
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4While the fries are cooking, mix the grated Parmesan, minced garlic, and chopped parsley in a small bowl.
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5Transfer the cooked fries to a large bowl. Immediately toss with the garlic-Parmesan mixture until well coated. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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