Air Fryer Baked Garlic Parmesan Potatoes. If you’ve ever just craved a quick side dish and the oven seemed like just too much (ugh, the waiting), you’re not alone. These beauties pop right into the air fryer and oh!—the whole house smells like a five-star restaurant by the time you’re done. I get it, sometimes you just want easy, simple, and flavorful without doing potato calculus. Been there! I used to flip between cheesy air fryer hasselback potatoes and the classic air fryer baked potatoes, but now I’m hooked on this garlic parmesan goodness. You’re so close to crunchy, cheesy perfection.
Why You’ll Love this recipe
Alright, here’s the scoop. The air fryer baked garlic parmesan potatoes are hands down the laziest way I know to get jaw-dropping, crispy, flavor-packed potatoes. I mean, they’re not just good—they’re dangerous because you’ll start craving them at weird hours.
You toss together some basics, let that trusty air fryer do what it does best, and boom. Dinner winner every time. I’ve had friends literally message me while making these just to say “wow wow wow.” The simplicity just can’t be beat. And don’t even get me started on how the garlic and parmesan cling to those tender potato bites. This is one of those recipes you don’t need to fuss over or babysit. Set it, shake it halfway, and go. Kids eat ’em, even picky adults—complete plate sweepers.
Plus, you control the seasoning and all that, so it’s never too salty, too garlicky, just right for your crew. If you’re into easy dishes that don’t taste lazy, this is for you. There’s nothing sadder than bland potatoes, right? Not here.
| Ingredient | Quantity | Notes |
|---|---|---|
| Russet Potatoes | 2-3 medium | Can use baby potatoes for bite-sized goodness. |
| Olive Oil | 2 tablespoons | Adjust based on preference. |
| Garlic | 3-4 cloves (minced) | Or 1-2 teaspoons garlic powder. |
| Parmesan Cheese | 1/2 cup (grated) | Freshly grated for best flavor. |
| Salt and Pepper | To taste | Make adjustments based on preference. |
| Italian Seasoning | 1 teaspoon (optional) | Adds extra flavor and aroma. |
Key Ingredients
For air fryer baked garlic parmesan potatoes, all you need are things you probably already have rolling around (literally) in the kitchen.
First, potatoes. No need for fancy ones. Grab russets for classic feel or baby potatoes if you want little poppers. Next up, olive oil. Just glug some on—makes everything golden. Garlic is obviously key. I’ve used pre-minced, fresh cloves, even garlic powder when desperate… it all works. Parmesan cheese gives that crusty, sharp finish when melted. Don’t buy the cheapest one on the shelf, but you don’t need fancy shaved stuff either.
Some salt and pepper, always, and I like a little dried Italian seasoning or chopped parsley if I’m feeling extra. But it’s that main crew—potatoes, oil, garlic, parm—that makes the magic.
Don’t have parmesan? Ugh, I’ve even subbed in shredded mozzarella or pecorino and no one noticed (just keep that between us.) Fresh parsley or chives on top look all pretty if you care.
How to make air fryer garlic parmesan potatoes
Alright, let’s not overthink it. Here’s what I do every time and it never fails me.
Cut those potatoes into chunks. Not tiny, just bite-sized so the insides get creamy but there’s enough edge for the crust. Toss them in a bowl, glug in the olive oil, then sprinkle in garlic, salt, pepper, and a whole lotta parmesan. Toss with your hands (I know, a spoon’s fine, but it’s just better). If you like them extra garlicky, add a bit more!
Spread them in a single layer in the air fryer basket. Trust—a single layer helps everything get crispy, not mushy. Set your air fryer for about 400°F (or 200°C), then set a timer for roughly 17–20 minutes. Shake things 1-2 times. The cheese goes all golden, the garlic smell is OUT OF THIS WORLD, and you’ll probably be salivating by minute 10.
When they’re done? Empty them onto a plate and try not to eat half before serving.
Tips for Making Air Fryer Roast Potatoes
Want your air fryer baked garlic parmesan potatoes to be as epic as possible? I have a few things I’ve picked up (after way too many undercooked potatoes served at 10pm, oops):
First, don’t overcrowd the basket. Give those potato chunks room.
If you want dangerously crispy skins, dab potatoes dry before oiling them up. Seriously, game-changer.
Fresh-grated parmesan is best, but the bottled stuff will still make magic if you’re in a rush (we’ve all been there mid-grocery drought).
If you are making a big batch, do it in rounds so you never stack ’em up—otherwise sog city.
Try swapping in fresh herbs like rosemary, or even smoked paprika if you like a little kick.
I’ve even mixed in a bit of BBQ spice when I wanted to surprise people. Wild, I know.
Looking for More Easy Potato Side Dishes? Ive Got You Covered!
You can never have too many potato ideas. Sincerely, your snack-obsessed blogger-friend.
- Need more crunchy goodness? Check out these cheesy air fryer hasselback potatoes.
- For a classic vibe (and honestly, who doesn’t love a baked potato?), peek at my air fryer baked potato recipe.
- Feeling fancy? If you want a crispy chicken side, these crispy air fryer chicken breasts are surprisingly simple.
- Looking for more side dish inspo? I’m obsessed with quick veggie ideas, try this air fryer zucchini snack.
Potato night just got way more exciting.
Common Questions
Q: Can I make these with sweet potatoes?
A: Totally. They get soft and a little caramelized, which is dreamy with the garlic parmesan thing going on.
Q: Do I need to preheat my air fryer?
A: I usually do for 2–3 minutes, but honestly, if you forget, it’s not a deal-breaker.
Q: Can I use pre-shredded cheese?
A: Yup, it still melts fine, just might not brown quite as much. Still tastes awesome.
Q: What dips go with these potatoes?
A: Ranch, sour cream, or even sriracha mayo. I eat them straight off the tray, but you do you.
Q: How do I store leftovers?
A: Toss ’em in a container for two days, then reheat in the air fryer. They’ll crisp back up a bit—no sad soggy potatoes here.
Seriously, Try These Out!
If you want an easy win for dinner, this air fryer baked garlic parmesan potatoes recipe is a must. The crispy edges, the cheesy garlic flavor—I’m telling you, it’s better than takeout fries. Give it a shot, and then maybe check out recipes like air fryer garlic parmesan potatoes or these crispy parmesan red skin potatoes if you want more awesome variations. You can also explore my cheesy air fryer hasselback potatoes for the days you’re feeling a little extra. Your air fryer is about to earn a permanent spot on your counter. Happy munching!
Air Fryer Baked Garlic Parmesan Potatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy air fryer baked garlic parmesan potatoes that are crispy, flavorful, and perfect for any meal.
Ingredients
- 2–3 medium Russet Potatoes (or baby potatoes for bite-sized goodness)
- 2 tablespoons Olive Oil (adjust based on preference)
- 3–4 cloves Garlic (minced or 1–2 teaspoons garlic powder)
- 1/2 cup Parmesan Cheese (grated, freshly grated for best flavor)
- Salt and Pepper (to taste)
- 1 teaspoon Italian Seasoning (optional)
Instructions
- Cut the potatoes into bite-sized chunks.
- Toss them in a bowl with olive oil, minced garlic, salt, pepper, and Parmesan cheese, mixing with hands.
- Spread the coated potatoes in a single layer in the air fryer basket.
- Set the air fryer to 400°F (200°C) and cook for 17-20 minutes, shaking the basket 1-2 times during cooking.
- When done, empty onto a plate and serve immediately.
Notes
For extra crispy skins, dab potatoes dry before oiling. Use fresh herbs for added flavor. Store leftovers in a container for two days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg