These Crispy Air Fryer Parmesan Potatoes are incredibly easy, delightfully cheesy, and irresistibly crunchy. When you make these Crispy Air Fryer Parmesan Potatoes, you get a perfectly tender, fluffy inside with a deeply savory, golden-brown crust. Serve up our favorite Crispy Air Fryer Parmesan Potatoes tonight for a quick, family-friendly side that pairs flawlessly with chicken, steak, or just about anything else!
Crispy Air Fryer Parmesan Potatoes
If there's one thing the air fryer does perfectly every single time, it's roasting potatoes. This recipe takes basic spuds and elevates them with a generous coating of savory Parmesan cheese and garlic. They are practically hands-off and take a fraction of the time that oven-roasting requires. Here is how to get that perfect crunch!
Ingredients
4 medium potatoes (Yukon Gold or Russet work best), cut into 1-inch cubes
2 tablespoons olive oil
⅓ cup grated Parmesan cheese (the powdery kind works best for creating a crust)
1 teaspoon garlic powder
½ teaspoon dried oregano or Italian seasoning
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly cracked black pepper
Fresh chopped parsley, for garnish
Instructions
Prep the Potatoes: Wash and chop your potatoes into even, 1-inch cubes. Pro-tip: For the absolute crispiest results, pat the cubed potatoes completely dry with a paper towel or clean kitchen towel to remove excess moisture.
Season: Place the dried potato cubes into a large mixing bowl. Drizzle with the olive oil and toss until they are evenly coated.
Add the Flavor: Sprinkle the grated Parmesan, garlic powder, oregano, salt, and black pepper over the oiled potatoes. Toss them again thoroughly until the cheese and spices stick to the potatoes.
Air Fry: Preheat your air fryer to 400°F (200°C) for a few minutes. Add the coated potatoes to the air fryer basket in a single layer (you might need to work in batches depending on the size of your air fryer).
Cook and Shake: Cook for 15 to 20 minutes. Pull the basket out and give it a good shake halfway through the cooking time to ensure they brown evenly on all sides. You'll know they are done when they are fork-tender on the inside and deeply golden and crispy on the outside.
Serve: Transfer the hot potatoes to a serving bowl, garnish with freshly chopped parsley, and maybe an extra sprinkle of Parmesan if you're feeling indulgent. Serve hot and enjoy the crunch!
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