Airfryer Crispy Parmesan Potatoes Recipe

Airfryer Crispy Parmesan Potatoes deliver a crunchy, cheesy bite with minimal oil, making them the perfect side for any weeknight dinner. The air‑fryer locks in flavor while giving the potatoes a golden crust that rivals deep‑fried versions.

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Ingredients

• 2 lbs (about 4 medium) potatoes, cut into ½‑inch wedges
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp paprika
• ½ tsp flaky sea salt
• ¼ tsp cracked black pepper

Step-by-Step Instructions

1. 1. Preheat the air‑fryer to 400°F (200°C) for 3 minutes.
2. 2. In a large bowl, toss the potato wedges with olive oil until evenly coated.
3. 3. Sprinkle the minced garlic, paprika, salt, and pepper over the potatoes; toss again to distribute.
4. 4. Transfer the seasoned potatoes to the air‑fryer basket in a single layer, avoiding overlap.
5. 5. Cook for 12 minutes, then shake the basket to turn the wedges.
6. 6. Sprinkle grated Parmesan and chopped parsley over the potatoes, then continue cooking 8 more minutes until the edges are deep golden and the cheese is melted.
7. 7. Remove, let rest 2 minutes, and serve immediately for maximum crispness.

Tips for Success

• Cut potatoes uniformly so they cook evenly.
• Dry the potato wedges with a clean towel before oiling to enhance crispness.
• Do not overcrowd the basket; cook in batches if necessary.
• Add the Parmesan in the final 8 minutes to prevent burning.
• Shake the basket halfway through for an even golden crust.

Storage

Cool the potatoes to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the air‑fryer at 375°F (190°C) for 4‑5 minutes to restore crispness. Freeze cooked potatoes in a single layer on a tray, then transfer to a freezer bag; reheat from frozen for 8‑10 minutes.

Notes

Dry potatoes before oiling for extra crunch. Add cheese at the end to avoid burning.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, but cut them slightly thicker and increase cooking time by 3‑4 minutes, as sweet potatoes brown faster.

Do I need to pre‑soak the potatoes?

Soaking 15 minutes in cold water removes excess starch and yields a crisper texture, but it’s optional for this quick recipe.

What if I don’t have an air‑fryer?

Bake the potatoes on a parchment‑lined sheet at 425°F (220°C) for 25‑30 minutes, turning once, until crisp and golden.