Name: Air Fryer Baked Garlic Parmesan Potatoes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1½ lbs baby potatoes or small Yukon Gold potatoes, halved; 2 tbsp olive oil; 3 garlic cloves, minced; ½ tsp salt; ¼ tsp black pepper; ½ tsp dried Italian seasoning (optional); ¼ cup grated Parmesan cheese; 1 tbsp chopped fresh parsley (optional, for garnish); Cooking spray

Why You’ll Love This Recipe

I love this recipe because it gives me that deep, roasted flavor in less time. The garlic and Parmesan blend beautifully with the natural sweetness of the potatoes, and the air fryer creates a crispiness I can never get enough of. It’s also super versatile—I pair it with breakfast, dinner, or serve it as a snack with a dipping sauce. Best of all, cleanup is easy and it doesn’t heat up my whole kitchen.

ingredients

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

Baby potatoes or small Yukon Gold potatoes
Olive oil
Garlic cloves, minced
Grated Parmesan cheese
Dried Italian herbs or oregano
Salt and black pepper
Fresh parsley, chopped (optional, for garnish)

directions

I preheat my air fryer to 400°F (200°C).
I wash and halve the baby potatoes (or quarter them if they’re larger).
In a mixing bowl, I toss the potatoes with olive oil, garlic, Parmesan, herbs, salt, and pepper until evenly coated.
I place the potatoes in the air fryer basket in a single layer, making sure not to overcrowd.
I air fry them for 15–20 minutes, shaking the basket halfway through for even cooking.
Once they’re golden and crispy on the edges, I remove them and sprinkle with fresh parsley before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15–20 minutes to cook, so I can have it ready in around 25–30 minutes.

Variations

Sometimes I switch up the herbs—rosemary or thyme work beautifully. I’ve also tried adding a little smoked paprika or chili flakes for extra depth. For a cheesy twist, I sprinkle extra Parmesan during the last 2 minutes of cooking to create a golden crust. And when I want it dairy-free, I just leave out the cheese and double up on the herbs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 375°F for about 5–7 minutes until they crisp back up. I avoid using the microwave, since it makes them soft and loses that crunchy edge.

FAQs

Can I use larger potatoes?

Yes, I’ve used Russet or Yukon Gold potatoes—just make sure to cut them into smaller, even pieces so they cook evenly.

Do I need to soak the potatoes before air frying?

I don’t always soak them, but when I do, it helps remove excess starch and makes them crispier. A 30-minute soak in cold water does the trick.

Can I make them without Parmesan?

Definitely. I’ve made them without cheese, and they’re still flavorful thanks to the garlic and herbs.

Can I add other vegetables?

Yes, I’ve tossed in carrots or sweet potatoes cut to a similar size, and they cook beautifully in the air fryer.

What dipping sauces go well with these?

I like pairing them with garlic aioli, sour cream, or a spicy ketchup. Ranch or chipotle mayo also work great.

Conclusion

These Air Fryer Baked Garlic Parmesan Potatoes are crispy, flavorful, and so easy to make. I love how they turn out every time—crunchy, cheesy, and garlicky with just the right seasoning. Whether I serve them as a quick side dish or munch on them solo, they’re always a hit in my kitchen.