I’m sharing a 5-ingredient Garlic Parmesan Potatoes air fryer recipe that’s ready in 30 minutes, vegetarian and gluten-free, and yields little Parmesan pockets with minimal prep.
I keep making these Air Fryer Garlic Parmesan Potatoes because they disappear before I finish my first bite. Baby potatoes, halved and sprinkled with freshly grated Parmesan cheese create crunchy little shards that everyone fights over, and the contrast of crisp edges and pillowy insides is addictive.
These Garlic Parmesan Potatoes go with almost anything and they’re ready in about 30 minutes with hardly any prep, so I usually make them on a busy weeknight. People always ask whats different, and I never tell the full secret cause then I might have to share the recipe more often.
Ingredients
These are the stars in my air fryer garlic parmesan potatoes.
Simple pantry things that give crunch, creaminess and big savory flavor, and yeah its not fancy, sometimes it gets a little messy but thats fine.
- Baby potatoes: Creamy, starchy little bites; good fiber and vitamin C, not sweet.
- Olive oil: Adds healthy fats and crisping help, keeps potatoes from drying out.
- Garlic: Sharp savory punch, mild antioxidants, gives aroma and deeper savory notes.
- Parmesan cheese: Salty nutty umami boost, adds protein and crisp, golden edges.
- Kosher salt: Simple seasoning, enhances flavors, dont overdo it or it gets salty.
Ingredient Quantities
- 1 1/2 pounds (about 700 g) baby potatoes, halved
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/3 cup freshly grated Parmesan cheese (about 35 g)
- 1 teaspoon kosher salt
How to Make this
1. Pat 1 1/2 pounds baby potatoes dry after halving them, remove as much moisture as you can with paper towels so they get extra crispy.
2. Preheat your air fryer to 400 F (200 C) for about 3 minutes while you toss stuff together.
3. In a bowl mix the potatoes with 1 1/2 tablespoons olive oil and 1 teaspoon kosher salt until well coated, make sure every piece has some oil.
4. Arrange potatoes in the air fryer basket in a single layer with the cut side down when possible, dont overcrowd the basket or they will steam instead of crisp, do them in batches if needed.
5. Cook at 400 F for 18 to 20 minutes total, shaking or flipping the basket every 6 minutes so they brown evenly.
6. With about 3 minutes left add 3 minced garlic cloves and 1/3 cup freshly grated Parmesan cheese, toss gently so the garlic and cheese stick to the potatoes but wont burn.
7. Return to the air fryer and finish cooking until the cheese is golden and crunchy and the potatoes are tender when pierced with a fork.
8. Take them out, taste and add a tiny pinch more salt if needed, let the potatoes sit 1 to 2 minutes so the cheese sets up a bit.
9. Serve warm with extra Parmesan on top if you want, these reheat great and the little crunchy cheese bits are the best part, seriously.
Equipment Needed
1. Air fryer with basket
2. Large mixing bowl
3. Paper towels or clean kitchen towel to pat the potatoes dry, get as much moisture out as you can
4. Measuring spoons for the oil and salt
5. Sharp knife and cutting board to halve the potatoes
6. Tongs or a heatproof spatula to flip and shake the basket
7. Microplane or fine grater for the Parmesan
8. Small bowl and spoon for the minced garlic, plus a fork to test doneness
FAQ
Air Fryer Garlic Parmesan Potatoes Recipe Substitutions and Variations
- Baby potatoes: swap for small Yukon Gold or baby red potatoes, or cut large russets into 1 inch pieces if thats what you got; just keep pieces similar size so they cook evenly.
- Olive oil: use avocado oil, melted butter, or grapeseed oil; butter adds richness but watch it at high heat so it doesnt burn.
- Garlic cloves: use 1/2 teaspoon garlic powder, 1 teaspoon jarred minced garlic, or one small minced shallot; garlic powder wont give the same fresh bite so add a tad more to taste.
- Parmesan cheese: substitute Pecorino Romano, Asiago, or for a dairy free option use nutritional yeast plus a pinch of salt; use about the same volume and taste as you go.
Pro Tips
– Parboil the halved potatoes for about 6 to 8 minutes until they just start to get tender, shock them in ice water, then pat totally dry. That gives a pillowy inside and helps the skins blister and crisp way better.
– Toss a teaspoon of cornstarch or potato starch with the potatoes before oiling. It creates a super-crispy crust without changing the flavor, use just enough so they look lightly dusted.
– For garlicky flavor without burnt bits, use garlic-infused oil or mix a little garlic powder into the oil. If you want extra crunch, combine the grated Parmesan with 1 to 2 tablespoons panko so the cheese forms crunchy, clinging bits.
– For leftovers or meal prep, freeze on a tray until solid then store in a bag. Reheat straight from frozen in the air fryer to re-crisp, or warm chilled leftovers at a moderate temp for a few minutes so they get crunchy again.
Air Fryer Garlic Parmesan Potatoes Recipe
I’m sharing a 5-ingredient Garlic Parmesan Potatoes air fryer recipe that’s ready in 30 minutes, vegetarian and gluten-free, and yields little Parmesan pockets with minimal prep.
4
servings
227
kcal
Equipment: 1. Air fryer with basket
2. Large mixing bowl
3. Paper towels or clean kitchen towel to pat the potatoes dry, get as much moisture out as you can
4. Measuring spoons for the oil and salt
5. Sharp knife and cutting board to halve the potatoes
6. Tongs or a heatproof spatula to flip and shake the basket
7. Microplane or fine grater for the Parmesan
8. Small bowl and spoon for the minced garlic, plus a fork to test doneness
Ingredients
1 1/2 pounds (about 700 g) baby potatoes, halved
1 1/2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup freshly grated Parmesan cheese (about 35 g)
1 teaspoon kosher salt
Directions
- Pat 1 1/2 pounds baby potatoes dry after halving them, remove as much moisture as you can with paper towels so they get extra crispy.
- Preheat your air fryer to 400 F (200 C) for about 3 minutes while you toss stuff together.
- In a bowl mix the potatoes with 1 1/2 tablespoons olive oil and 1 teaspoon kosher salt until well coated, make sure every piece has some oil.
- Arrange potatoes in the air fryer basket in a single layer with the cut side down when possible, dont overcrowd the basket or they will steam instead of crisp, do them in batches if needed.
- Cook at 400 F for 18 to 20 minutes total, shaking or flipping the basket every 6 minutes so they brown evenly.
- With about 3 minutes left add 3 minced garlic cloves and 1/3 cup freshly grated Parmesan cheese, toss gently so the garlic and cheese stick to the potatoes but wont burn.
- Return to the air fryer and finish cooking until the cheese is golden and crunchy and the potatoes are tender when pierced with a fork.
- Take them out, taste and add a tiny pinch more salt if needed, let the potatoes sit 1 to 2 minutes so the cheese sets up a bit.
- Serve warm with extra Parmesan on top if you want, these reheat great and the little crunchy cheese bits are the best part, seriously.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 193g
- Total number of serves: 4
- Calories: 227kcal
- Fat: 8.2g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 4.1g
- Cholesterol: 7.8mg
- Sodium: 511mg
- Potassium: 748mg
- Carbohydrates: 31.4g
- Fiber: 3.9g
- Sugar: 4.7g
- Protein: 6.8g
- Vitamin A: 0IU
- Vitamin C: 35.7mg
- Calcium: 121mg
- Iron: 1.5mg
