Air Fryer Garlic Parmesan French Fries

Why You’ll Love This Recipe

These fries are healthier than deep-fried versions since they’re made in the air fryer with minimal oil. They’re packed with garlic and parmesan flavor, making them irresistible for both kids and adults. Quick to prepare, easy to customize, and absolutely delicious, they’re perfect for game nights, family dinners, or anytime you’re craving a savory snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

FRIES:

• 4 medium potatoes, cut into ¼-inch thick lengthwise (Russet, sweet potatoes, or Yukon work well)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ cup grated parmesan cheese

GARLIC PARMESAN SAUCE:

• 1–2 cups garlic parmesan sauce, for garnish

Directions

1. Wash and peel the potatoes if desired, then cut them into ¼-inch thick sticks.
2. Soak the potatoes in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
3. In a large bowl, toss the potatoes with cornstarch until evenly coated.
4. Add olive oil, garlic powder, smoked paprika, parsley, basil, oregano, and thyme. Toss to coat thoroughly.
5. Preheat the air fryer to 380°F (193°C).
6. Place the potatoes in the air fryer basket in a single layer. Cook for 15–18 minutes, shaking halfway through, until golden and crisp.
7. Remove fries from the basket and toss immediately with grated parmesan cheese.
8. Drizzle with garlic parmesan sauce or serve it on the side for dipping.

Servings and timing

This recipe makes about 4 servings. Preparation takes around 15 minutes (plus 30 minutes soaking time), and cooking requires 15–18 minutes. Total time is approximately 1 hour.

Variations

• Use sweet potatoes for a slightly sweeter twist.
• Add a sprinkle of red chili flakes for a spicy kick.
• Swap parmesan with pecorino romano for a sharper cheese flavor.
• Try fresh herbs instead of dried for a more vibrant taste.
• Toss with truffle oil instead of olive oil for a gourmet upgrade.

Storage/Reheating

Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the air fryer at 350°F for 3–5 minutes until hot and crispy. Avoid microwaving, as it will make them soggy.

FAQs

Can I make these fries without soaking the potatoes?

Soaking helps remove excess starch, which makes the fries crispier. You can skip it, but the fries may turn out less crunchy.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because they crisp up well, but Yukon gold and sweet potatoes also work.

Do I need to peel the potatoes?

No, peeling is optional. Leaving the skin on adds extra texture and nutrients.

Can I make these fries in the oven instead of an air fryer?

Yes, bake at 425°F for 25–30 minutes, flipping halfway through, until golden and crisp.

How do I prevent fries from sticking in the air fryer?

Make sure the basket is lightly greased and avoid overcrowding the fries.

Can I double the recipe?

Yes, but cook in batches to ensure the fries crisp evenly.

Is there a dairy-free option for this recipe?

You can use nutritional yeast in place of parmesan for a dairy-free alternative.

Can I use store-bought garlic parmesan sauce?

Yes, store-bought sauce works fine, though homemade will give a fresher flavor.

Can I add more seasonings?

Absolutely. Customize with your favorite spices like cayenne, onion powder, or Italian seasoning.

How do I know when the fries are done?

They should be golden brown, crispy on the outside, and tender on the inside.

Conclusion

Air Fryer Garlic Parmesan French Fries are the perfect combination of crispy, cheesy, and garlicky goodness. They’re easy to make, healthier than traditional fries, and endlessly versatile. Whether you serve them as a snack, appetizer, or side dish, they’ll quickly become a favorite in your kitchen.

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