This simple plate of golden garlic parmesan potatoes has been a cornerstone in my kitchen for years. I first landed on this combination during a busy weekend brunch when I wanted something that felt indulgent but required minimal hands-on time. The result was a crispy exterior with a tender, fluffy interior, brightened by fresh parsley and the savory kiss of grated parmesan. The recipe is flexible enough for a lazy weekday breakfast or a festive dinner side, and its approachable technique makes it a favorite for cooks of any skill level.

I love how the air fryer transforms humble russet potatoes into something almost celebratory: the hot circulating air creates crackly, seasoned edges while the parmesan forms a light, savory crust. This version uses basic pantry staples—olive oil, garlic, kosher salt, pepper, and parmesan—so you can make it without a special trip to the store. I often serve these with eggs for breakfast or alongside roast chicken for dinner; family members always remark on how they taste “restaurant-level” despite being effortless.

Ingredients

• Russet potatoes (1 1/2 pounds): Choose firm, medium-sized russets for dry, fluffy interiors; they crisp beautifully in the air fryer. Look for potatoes without soft spots or sprouts.
• Olive oil (2 tablespoons): Use a mild extra-virgin olive oil for flavor and browning. It helps the seasoning and parmesan adhere and promotes a crisp crust.
• Garlic (2 cloves, minced): Fresh garlic gives a bright, pungent note; finely mince to distribute flavor. Avoid garlic powder if you want fresh bite and texture.
• Kosher salt (1 teaspoon): Kosher salt provides reliable seasoning without being overpowering; adjust to taste. If using table salt, reduce slightly.
• Black pepper (1/2 teaspoon): Freshly ground gives the best aroma and gentle heat; adjust according to preference.
• Grated parmesan (1/2 cup): Use a high-quality aged parmesan (Parmigiano-Reggiano if available) for nutty, salty depth. Finely grated cheese adheres best.
• Fresh parsley (2 tablespoons, chopped): Adds color and a bright herbal finish; flat-leaf parsley works nicely for both flavor and presentation.
• Non-stick cooking spray: A quick spray for the air fryer basket prevents sticking and helps the potatoes release once cooked.

Instructions

Prepare the potatoes:Wash and dry the russets well. Cut into uniform 1-inch cubes so they cook evenly—consistent size is the single biggest factor in even browning. If you prefer, peel them, but leaving the skins on adds texture and flavor. Pat dry with paper towels to remove excess moisture; dryer cubes crisp better.Toss with oil and seasonings:In a medium mixing bowl combine the potato cubes, 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated parmesan, and 2 tablespoons chopped fresh parsley. Toss thoroughly so each piece is lightly coated; the oil and cheese help create the golden exterior.Preheat the air fryer:Preheat to 400°F (approx. 200°C) for 3 minutes. Preheating ensures immediate hot airflow and faster crisping. While it preheats, give the potatoes one more gentle toss to redistribute any settled cheese or herbs.Prepare basket and begin cooking:Spray the inside of the air fryer basket with non-stick cooking spray to prevent sticking. Add the potatoes in a single layer if possible; avoid overcrowding to allow circulation. Cook at 400°F for 15 minutes, then shake the basket or use tongs to turn them for even color.Finish crisping:Return to the air fryer and continue cooking 5 to 10 minutes more, depending on your desired crispiness and the size of your cubes. Watch for golden-brown edges and a firm interior. If needed, add 1–2 extra minutes—air fryers vary widely.Rest and serve:Transfer to a warm serving dish and taste for seasoning. Add a final light sprinkle of parmesan and chopped parsley for freshness. Serve immediately while the exterior still has that satisfying crunch.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Reheat refrigerated portions in the air fryer at 375°F for 3–5 minutes to refresh the crust; frozen portions can be reheated at 400°F for 6–10 minutes. Avoid microwaving, which makes the potatoes soggy. Use shallow, single-layer containers when refrigerating to preserve texture and allow quicker reheating.

Ingredient Substitutions

If you don’t have russets, Yukon Golds make a slightly creamier interior and hold their shape well; reduce cook time by a couple minutes if they’re smaller. To make dairy-free, swap parmesan with 3 tablespoons nutritional yeast plus 1/4 teaspoon salt; the flavor is nutty and savory though less melty. Swap olive oil for avocado oil for a neutral flavor and higher smoke point. For more herb complexity, replace half the parsley with chopped rosemary or thyme—use sparingly to avoid overpowering the garlic.

Serving Suggestions

These potatoes pair beautifully with sunny-side-up or scrambled eggs for brunch, roast chicken or pork for dinner, and grilled vegetables for a vegetarian plate. Garnish with extra grated parmesan, a squeeze of lemon for brightness, or a drizzle of garlic aioli for dipping. For a party, serve them in a warmed bowl alongside spicy ketchup, herb-infused sour cream, or chimichurri. They’re also excellent tossed with wilted spinach and a splash of lemon for a quick, hearty side.

Cultural Background

While roasted and fried potatoes have global roots, this particular garlic-parmesan pairing leans on Mediterranean and Italian flavor notes—garlic and parmesan are classic building blocks in those cuisines. The air fryer brings a modern American convenience to a long tradition of crisped tubers. In the U.S., seasoned roasted potatoes are a beloved side across breakfast tables and holiday spreads; this version streamlines that tradition for today’s busy kitchens while keeping the comforting textures and deep savory flavors people expect.

Seasonal Adaptations

In spring and summer, swap parsley for a mix of basil and chives for a brighter herb profile and serve with a fresh tomato salad. In autumn, add a pinch of smoked paprika and fold in chopped sage to complement roasted meats. For winter holidays, toss in a tablespoon of chopped, cooked pancetta or bacon for smoky richness and finish with a shaving of aged parmesan. Small tweaks by season keep the dish feeling timely and allow you to use what’s freshest.

Meal Prep Tips

To streamline weeknight meals, cut and par-cook the potatoes (blanch or roast at 400°F for 8–10 minutes), then refrigerate them in an airtight container. When ready to serve, toss with fresh garlic, parmesan, and oil, then finish in the air fryer at 400°F for 6–8 minutes to re-crisp. Pre-grated parmesan is convenient, but freshly grated cheese adheres and browns better. Keep seasonings in a small jar in the fridge so you can quickly toss and air-fry when time’s tight.

These garlic parmesan potatoes are a perfect example of how small technique adjustments—uniform cuts, dry surfaces, and a warm cooking environment—make a big difference. Make them your own by experimenting with herbs, heat levels, and finishing accents; they’ll quickly become one of your most-reached-for sides.