Air Fryer Garlic Parmesan Fries

• Yukon Gold potatoes: These have a creamy texture and hold their shape well Seek out firm potatoes with smooth skin
• Olive oil: Helps the fries turn golden and crisp Use fresh extra virgin olive oil if possible
• Kosher salt: Adds flavor and helps draw out moisture from the fries Look for consistent crystals that are easy to pinch
• Parmesan cheese: Brings deep umami and cheesy richness Freshly grated gives better melt and taste than pre shredded
• Garlic powder: Lends aromatic depth and a mellow garlic finish Choose fresh garlic powder for the boldest taste
• Parsley: Brightens the fries with a fresh green note If possible chop fresh parsley for best flavor

Step-by-Step Instructions

Rinse and Prep the Potatoes:

Rinse and scrub the potatoes thoroughly under cold water to remove dirt This ensures no grit in the final fries

Cut the Potatoes:

Using a sharp knife slice the potatoes into thin quarter inch strips Uniform size means even air frying

Soak the Potatoes:

Transfer potato strips into a large bowl Cover with ice water and let them soak for thirty minutes This removes starch and helps fries crisp up

Dry the Potatoes:

Drain the water Pat the potatoes very dry using kitchen towels Excess moisture will keep fries from crisping

Toss With Oil and Salt:

Return the dried potatoes to the bowl Drizzle with olive oil and sprinkle in salt Toss until every fry is coated

Air Fry in Batches:

Arrange potatoes in a single layer in a greased air fryer basket Give fries space for airflow so they get crispy Cook at three hundred eighty degrees Fahrenheit for eighteen to twenty minutes turning halfway to brown both sides

Mix the Topping:

While fries cook stir together parmesan cheese garlic powder and parsley in a small bowl This blend coats the hot fries beautifully

Toss and Serve:

When golden and crisp remove fries from the fryer Toss with the cheese garlic and parsley mixture Serve them up right away while they are hot

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These fries always get rave reviews when I serve them at gatherings The burst of real parmesan is my favorite part and my children love helping with the tossing step It is one of those recipes that turns a regular night into something special

Storage Tips

Let fries cool completely before storing Store in an airtight container in the refrigerator for up to two days For crispy texture reheat them in the air fryer instead of the microwave as this brings back their crunch

Ingredient Substitutions

Try russet potatoes for an even crispier version If you want to skip cheese nutritional yeast makes a tasty dairy free option Dried Italian herbs can sub in for parsley in a pinch

Serving Suggestions

These fries pair wonderfully with your favorite dipping sauces Think homemade ranch garlicky aioli or a spicy ketchup They go great alongside burgers grilled meats or as part of a game day spread

A Bit of French Fry History

French fries are believed to have originated in either Belgium or France The addition of garlic and parmesan gives this classic favorite a delicious Italian American twist making it perfect for modern palettes craving bold new flavors

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Recipe FAQs

→ What type of potato works best?

Yukon Gold potatoes are recommended for their creamy texture and golden color, but russets can also yield excellent results.

→ Why soak the potato strips before cooking?

Soaking removes excess starch, resulting in fries that crisp up better and have a less gummy texture.

→ How do I get fries extra crispy in the air fryer?

Dry the potatoes thoroughly after soaking and avoid overcrowding the air fryer basket. This helps ensure even airflow and crispness.

→ Can I use fresh garlic instead of garlic powder?

Yes, but use finely minced garlic and mix it with the fries after air frying to prevent burning during cooking.

→ How should I serve these fries?

Serve them immediately after tossing with the parmesan and garlic mixture, alongside your favorite dipping sauces.

→ Can these fries be prepared in advance?

It's best to enjoy them fresh, but you can prep the potatoes in advance and store them in cold water until ready to cook.