These garlic Parmesan fries come out golden and crisp from the air fryer, then get tossed with warm garlic butter, Parmesan, and fresh parsley. Cook the fries at 380°F (193°C) for about 18–22 minutes in a preheated air fryer, shaking halfway through and again near the end. Adding the garlic and cheese after cooking gives the fries plenty of flavor without putting the delicate topping through the full air-fryer cycle.
Ingredients
- 1 pound russet potatoes, about 2 medium
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, finely minced
- 1/3 cup finely grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon kosher salt, plus more to taste
Use finely grated Parmesan rather than large shreds so it clings to the hot fries. Keep the parsley separate until the final toss for a fresh finish.
How To Make It
Scrub the potatoes under running water and cut them into even, roughly 1/4-inch sticks. Leave the skins on or peel them first. Soak the cut potatoes in cold water for 30 minutes, then drain and dry them thoroughly with clean towels. Dry potatoes brown more evenly than wet ones.
Preheat the empty air fryer to 380°F (193°C) for about 3 minutes. Toss the dried potatoes with the oil and spread them in the basket without packing them tightly. Cook for 18–22 minutes, shaking at the halfway point and again toward the end. Check early if your fries are especially thin; they're ready when tender inside and golden, not dark brown. Work in batches if your basket is too small to give the fries room.
While the fries finish, melt the butter in a small skillet over medium-low heat. Add the garlic and stir for 1–2 minutes, just until fragrant; don't let it brown. Transfer the hot fries to a bowl, drizzle with the garlic butter, and toss with the Parmesan, parsley, and salt. Taste and add a little more salt if needed. Serve right away.
Tips
Cutting the sticks to a similar thickness helps them finish together. The 30-minute soak is part of the prep time, not the air-fryer cook time; don't skip the thorough drying afterward. Basket size and potato thickness can change the timing, so judge the fries by color and tenderness as well as the timer.
If cooking two batches, make the garlic butter just before the final toss rather than leaving it sitting out. For leftovers, refrigerate promptly and reheat in the air fryer until hot, though the parsley will look freshest on the first day.
Bring these crisp, garlicky fries to the table while they're warm!
