The Cozy Magic of Garlic Parmesan Potatoes (Air Fryer Style!)
So, picture this: it’s a rainy Saturday, and you’ve got that potato craving that won’t quit. That’s me, basically every other weekend. I started making these garlic parmesan potatoes in the air fryer because I was tired of waiting forever for the oven to do its thing (plus, my oven is old and has a mind of its own—sometimes it just…stops? Gotta love vintage appliances). Anyway, these crispy little beauties have become my go-to snack and side, and honestly, they disappear faster than you can say "just one more chip." If you’ve never tried air frying potatoes with parmesan and heaps of garlicky goodness, trust me—it’s about as satisfying as finding a fiver in your coat pocket.
Why I Keep Making These (and You Might, Too)
I make these whenever my fridge is on the sad side and I want to convince myself I’m cooking something special. My family goes bananas for them—especially my cousin, who swears he “doesn’t even like potatoes” (he’s lying). They’re quick to whip up, which is great on nights when the hangry vibes are strong. And—I’m not proud to admit this—but I used to totally burn potatoes in the oven, like, all the time. Air fryer to the rescue. Plus, if you’re at all like me and can’t keep your hands off the cheese, this one’s for you.
What You Need (and What You Can Swap In)
- About 1.5 pounds of baby potatoes (red, gold, or even those fancy purple ones; I use whatever’s on sale—my grandma always insisted on Yukon Gold, but, honestly, any potato works)
- 2–3 tablespoons olive oil (I’ve used avocado oil in a pinch, and once, butter—messy but tasty)
- 3–4 cloves garlic, minced (sometimes I cheat and use that jarred stuff—it’s fine, really)
- ½ cup grated parmesan (the kind in the green can totally works if you don’t have fresh; I won’t tell)
- 1 teaspoon salt (sea salt, kosher, whatever you’ve got)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or just a bit of oregano and basil, or skip it if you’re not into herbs)
- Optional: chili flakes for a bit of heat, or a spritz of lemon right at the end—sometimes I go wild and do both
How I Throw It All Together
- Wash those potatoes (I don’t bother peeling, but you do you). Cut ‘em into bite-size chunks. No need to stress about perfection—just aim for roughly even pieces so they cook at the same pace.
- Toss the potatoes in a big bowl with olive oil, minced garlic, half the parmesan, salt, pepper, and herbs. Really get your hands in there—this is where I usually sneak a little taste, just to check the salt (and because I can’t help myself).
- Preheat your air fryer to 400°F (200°C). Actually, sometimes I forget this step and just add a couple more minutes to the cook time. No biggie.
- Spread potatoes in a single-ish layer in the air fryer basket. If some are stacked, they’ll still crisp up, just shake the basket halfway through.
- Cook for around 15 minutes, then pull out the basket and give everything a good shake or stir. Add the rest of the parmesan at this point (so it gets melty but not burnt). Cook another 8–10 minutes until everything’s golden and gloriously crispy. Don’t worry if some are browner than others—it all tastes good.
What I’ve Learned (Sometimes the Hard Way)
- If you add all the parmesan at the start, it sometimes burns. Learned that the smokey way.
- Too much oil? Potatoes get greasy, not crispy. Less is more, who knew?
- Forgot the salt once—never again. Seriously, it’s weirdly bland without it.
Stuff I’ve Tried (and, Uh, One Miss)
- Sweet potatoes instead of regular—yum, but they cook a bit faster, so keep an eye out.
- Added a handful of chopped rosemary once—so good. But I tried smoked paprika and, honestly, it was a bit much; maybe it’s just me?
- I even tossed in a spoonful of pesto one time. The air fryer basket was a nightmare to clean but the flavor? Chef’s kiss.
Gear Talk (But Don’t Stress If You Don’t Have It All)
Obviously, you need an air fryer (I use this one—it’s basic but reliable). No mixing bowl? Use a big pot or even a clean zip bag if you’re feeling wild. A good knife helps, but I’ve absolutely used a butter knife in my lazier moments.
Keeping Leftovers (Not That I Ever Have Any...)
If you somehow manage to have leftovers (teach me your ways), stick them in an airtight container in the fridge. They reheat surprisingly well in the air fryer for a few minutes. But, honestly, in my house, it never lasts more than a day—someone’s always sneaking in for ‘just a few’ more.
My Favorite Ways to Serve These
I love ‘em piled high with a dollop of sour cream or Greek yogurt and a sprinkle of chives. Sometimes we serve them with grilled chicken or burgers, but my cousin insists they’re “the only thing you need” at a BBQ. Once, I even put leftovers in a breakfast burrito (highly recommend).
Lessons Learned (So You Don’t Make My Mistakes)
- I once tried rushing the shake-and-stir step. Regretted it—the bottom potatoes got too crispy, almost fossilized. Don’t skip it.
- Resist the urge to overcrowd the basket. It cooks unevenly, trust me!
- Actually, I find it works better if you let them rest a minute or two before serving. They crisp up a bit more while you’re setting the table.
FAQ – Stuff People Have Actually Asked Me
- Can I use frozen potatoes? Yeah, but they don’t get quite as crispy; maybe toss them with some extra oil and cheese. I’ve done it in a pinch.
- What’s the best potato type? Honestly, whatever’s cheapest. I’m not fussy. Yukon Gold is nice though, if you’re feeling fancy.
- How do you keep them from sticking? Give the basket a light spray with oil. Or use parchment liners—like these ones I found—if you’re worried.
- Can I double the recipe? You can, but do it in batches unless you want a potato mountain that’s mushy at the bottom. And who wants that?
- Does this work in a convection oven? Probably! I haven’t tried it, but I’d guess slightly lower temp and longer time. Let me know if you try it?
Oh, and before I forget—one time I left out the garlic by accident (rookie move). Still good! But not the same. Garlic is kind of the main character here, after all. Anyway, if you give these a shot, let me know how it goes—unless you hate them, in which case, maybe don’t tell me, just kidding (sort of).
Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- ½ cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, black pepper, and dried Italian herbs until evenly coated.
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3Add half of the grated parmesan cheese to the potatoes and mix well.
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4Place the potatoes in the air fryer basket in a single layer. Cook for 15-18 minutes, shaking the basket halfway through, until potatoes are golden and crispy.
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5Transfer the cooked potatoes to a serving bowl. Sprinkle with the remaining parmesan cheese and chopped fresh parsley before serving.
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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