Name: Air Fryer Garlic Parmesan Fries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2–3 Russet or Yukon Gold potatoes, peeled or unpeeled, cut into fries; 2 tbsp olive oil; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; Optional: chopped parsley, red pepper flakes, garlic powder, or Italian seasoning

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Air Fryer Garlic Parmesan Fries are crispy, golden, and bursting with bold flavor from fresh garlic and grated Parmesan. Made with just a few ingredients and no deep frying, these fries come out crunchy on the outside and fluffy on the inside—all thanks to the magic of the air fryer. I love making these when I’m craving something salty, savory, and satisfying without the grease.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style fries with way less oil and effort. The air fryer gives the potatoes a perfect crisp, while the garlic and Parmesan take them to the next level. Whether I’m serving them as a side, snack, or party appetizer, they always disappear fast. They’re also easy to customize with different seasonings or toppings depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (or Yukon Golds), peeled or unpeeled, cut into fries
Olive oil
Garlic, minced
Grated Parmesan cheese
Salt and black pepper
Optional: parsley, red pepper flakes, garlic powder, or Italian seasoning

Directions

I start by cutting the potatoes into evenly sized fries and soaking them in cold water for 20–30 minutes to remove excess starch.
I drain and pat them completely dry with a clean towel.
I toss the fries in a bowl with olive oil, salt, pepper, and optional garlic powder or Italian herbs.
I preheat the air fryer to 375°F (190°C), then add the fries in a single layer (working in batches if needed).
I cook for 15–20 minutes, shaking the basket halfway through, until they’re golden and crispy.
While the fries are hot, I toss them with fresh minced garlic and Parmesan cheese.
I garnish with parsley and serve immediately.

Servings and timing

This recipe makes 2–4 servings and takes about 40 minutes total—10 minutes of prep, 30 minutes for soaking and cooking. It’s great for a quick side dish or snack.

Variations

Sometimes I add a sprinkle of truffle salt for a gourmet twist or toss the fries in a bit of melted butter before adding the garlic and Parmesan for extra richness. I’ve also made spicy versions with cayenne or chipotle powder. For a dairy-free version, I skip the cheese and just use garlic and herbs.

Storage/reheating

I store any leftovers in the fridge for up to 2 days, but they’re best fresh. To reheat, I pop them back in the air fryer at 350°F for 4–5 minutes to bring back the crispiness. The microwave softens them, so I avoid using it.

FAQs

Do I have to soak the fries?

Soaking isn’t required, but I do it because it helps remove starch and makes the fries crispier. If I’m short on time, I rinse them quickly and dry them well.

Can I use frozen fries?

Yes, but I skip the soaking step and follow the same air fryer instructions. I toss them in garlic and Parmesan after cooking.

What’s the best potato to use?

I usually go with Russet potatoes for crispness, but Yukon Golds give a creamy interior with a slightly softer bite.

Can I make these in the oven?

Yes. I bake them at 425°F (220°C) for about 30–35 minutes, flipping halfway through. They won’t get quite as crispy but still taste great.

Is fresh garlic better than garlic powder?

I love using fresh garlic for that strong, real flavor, but garlic powder works too—especially if I want to avoid raw garlic texture.

Conclusion

Air Fryer Garlic Parmesan Fries are one of my favorite ways to turn simple potatoes into something seriously crave-worthy. Crispy, cheesy, and packed with garlic flavor, they make a perfect snack, appetizer, or side dish. Best of all, they’re easy, quick, and way healthier than deep frying. Once I started making them at home, I never looked back.