Air Fryer Garlic Parmesan Potatoes Recipe

I’m excited to share my five-ingredient Garlic Parmesan Potatoes, ready in 30 minutes with minimal prep and a simple trick that keeps the Parmesan in perfect little pieces.

I make these Air Fryer Garlic Parmesan Potatoes whenever I want something fast that actually feels special. Crispy outside, creamy inside, and those crunchy little bits from grated Parmesan cheese (fresh Parm is best, not the powdery stuff) are addictive.

I usually grab whatever I have, like baby potatoes or small Yukon Golds, toss them and pop them in the air fryer. They go with so many mains, and theyre done in about 30 minutes with hardly any fuss.

If you like simple wins that look like effort you didnt put in, this is your new go-to.

Ingredients

These air fryer garlic Parmesan potatoes are my lazy gourmet trick when I need a crowd pleasing side real quick.

Small potatoes give a creamy interior and a satisfying chew, while olive oil and salt help them brown up nice and crunchy.

Garlic powder brings that warm, garlicky note without fuss, and fresh grated Parmesan melts then toasts into tiny crunchy bits that people keep stealing.

Theyre simple, kind of addictive, and comforting.

You get carbs for energy, some fiber, a little protein and calcium from the cheese, plus healthy fats from the olive oil.

• Tiny potatoes: tender, starchy, provide fiber and potassium, great comfort-food base.
• Olive oil: supplies heart healthy fats, helps browning and crisp texture.
• Garlic powder: concentrated savory flavor, adds aroma and subtle antioxidants.
• Parmesan cheese: umami rich, adds salty, nutty flavor and crisped crunch.
• Kosher salt: heightens flavors and aids crisping, balance is key.

Ingredient Quantities

• 1 1/2 pounds baby potatoes or small Yukon Golds, whatever you got
• 1 1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese (fresh Parm is best, not the powdery stuff)
• 1 teaspoon kosher salt

How to Make this

1. Preheat your air fryer to 400 F for about 3 to 5 minutes so it’s nice and hot.

2. Rinse 1 1/2 pounds baby potatoes or small Yukon Golds and cut any larger ones in half so pieces are about the same size, leave small ones whole.

3. Pat the potatoes very dry with a towel, this helps them get extra crispy.

4. In a big bowl toss the potatoes with 1 1/2 tablespoons olive oil, 1 teaspoon garlic powder and 1 teaspoon kosher salt until everything is evenly coated.

5. Add about half of the 1/2 cup grated Parmesan to the bowl and toss again, reserve the rest for later.

6. Place potatoes in a single layer in the air fryer basket, don’t overcrowd it or they won’t crisp, cook at 400 F for 12 to 18 minutes depending on size, shake or toss the basket every 5 minutes so they brown evenly.

7. When the potatoes are almost done and nicely golden, sprinkle the reserved Parmesan over them and air fry 2 to 3 more minutes until the cheese melts and turns crunchy, watch closely so it doesn’t burn.

8. Use tongs to transfer potatoes to a plate, let them rest 2 minutes so the cheese crispies up more, taste and add a little extra salt if needed.

9. Serve hot right away, they’re best fresh and crunchy and they’ll go with pretty much anything.

Equipment Needed

1. Air fryer (with basket)
2. Large mixing bowl
3. Cutting board
4. Chef knife
5. Measuring spoons and measuring cup
6. Box grater or microplane for Parmesan
7. Kitchen towel or paper towels
8. Tongs
9. Silicone spatula or wooden spoon (for tossing)
10. Small bowl or ramekin (to hold reserved cheese)

Okay here’s how I actually make these Parmesan baby potatoes, simple and kinda perfect even if you screw up a little. Preheat the air fryer to 400 F for 3 to 5 minutes so it’s really hot. Wash 1 1/2 pounds of baby potatoes or small Yukon Golds, cut the bigger ones so all pieces are about the same size. Dont skip patting them very dry with a towel, that step makes them crispy.

Toss the potatoes in your big bowl with 1 1/2 tablespoons olive oil, 1 teaspoon garlic powder and 1 teaspoon kosher salt until everything is coated. Add about half of the 1/2 cup grated Parmesan and toss again, save the rest in a small bowl. Put the potatoes in a single layer in the air fryer basket, dont overcrowd it or they wont crisp. Cook at 400 F for 12 to 18 minutes depending on size, shake or toss the basket every 5 minutes so they brown evenly.

When theyre almost done and golden, sprinkle the reserved Parmesan over them and air fry 2 to 3 more minutes until the cheese melts and gets crunchy, watch it closely so it doesnt burn. Use tongs to move the potatoes to a plate, let them rest 2 minutes so the cheese crispies up more, taste and add a bit more salt if needed. Serve hot, theyre best right away.

Quick hacks: if your basket sticks use a tiny bit more oil or a perforated parchment liner made for air fryers. If you want extra golden edges, give the potatoes a quick spray of oil right before the last 2 minutes. If youre short on time, cut the bigger potatoes smaller so cooking time is shorter and more even.

FAQ

Air Fryer Garlic Parmesan Potatoes Recipe Substitutions and Variations

• Baby potatoes: swap for small red potatoes or fingerlings, or use larger Yukon Golds cut into 1 inch chunks so they cook the same as the little ones.
• Olive oil: use avocado oil for a higher smoke point, melted butter for a richer flavor, or grapeseed or canola if you want a neutral taste.
• Garlic powder: replace with 1 medium clove garlic, minced, or a teaspoon of jarred minced garlic; if you use garlic salt instead, cut back on the kosher salt so it does not get too salty.
• Grated Parmesan: try Pecorino Romano for a sharper salty bite, Asiago for a nuttier taste, or nutritional yeast to keep it vegan friendly.

Pro Tips

1) Parboil the potatoes for about 5 minutes then dunk them in ice water, dry them off real good. It makes the inside fluffy so the outside gets crisp faster, and you wont need to nag the air fryer as much.

2) Toss the potatoes with a teaspoon of cornstarch or baking powder before oiling them, especially on bigger pieces. It makes a thinner, crunchier crust without tasting like anything weird, just dont use too much.

3) Use freshly grated Parm and save most of it for the very end, then press little piles onto the cut sides so they melt into crisp cheesy chips. Watch closely when you do this, cheese goes from perfect to burned fast.

4) Give each piece space and flip the bigger ones with tongs once instead of just shaking the basket, that way the flat sides get golden and the small ones dont get tossed into a corner.

5) Brighten them after cooking with lemon zest or a splash of vinegar and finish with flaky salt and fresh herbs like parsley or chives. It makes them taste way more restaurant-level and you wont regret the extra step.