Crispy Air Fryer Garlic Parmesan Fries Recipe

I finally mastered a Parmesan Herb Fries recipe by using a simple pantry trick most cooks overlook.

I love the way simple things surprise you, so when I first tried a Crispy Air Fryer Garlic Parmesan Fries Recipe I was hooked. I call it Parmesan Herb Fries, because that name just sounds better than plain fries and it made my friends curious.

I can tell you this version leans on russet potatoes and finely grated Parmesan cheese for that salty cheesy punch that keeps you reaching for more, and it has a little twist that made me rethink fries. It’s not just another side, its something you want to show off at midnight snacks or serve to guests.

Ingredients

• Potatoes (russet): Starchy and filling, packed with carbs and potassium, they crisp nicely.
• Cornstarch: Creates extra crunch on fries, no real nutrients, just texture magic.
• Olive oil: Good healthy fat, helps browning and crisping, but use it in moderation.
• Garlic (powder or minced): Adds sharp savory punch and antioxidants, fresh minced tastes brighter than powder.
• Parmesan cheese: Salty umami hit, brings protein and calcium, melts onto fries and sticks.
• Parsley: Fresh herb that brightens flavors, tiny vitamins, mostly used for color.
• Salt and black pepper: Salt lifts taste and helps crust, pepper adds warm bite, zero calories.
• Smoked paprika (optional): Optional smoky spice that adds color and depth, no real nutrition.

Ingredient Quantities

• 2 large russet potatoes (about 1 1/2 lb)
• 1 tablespoon cornstarch
• 1 to 2 tablespoons olive oil
• 1 teaspoon garlic powder or 1 teaspoon granulated garlic
• 2 cloves garlic, minced (optional)
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon fresh parsley chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika optional
• cooking spray or a little extra oil for the air fryer basket, optional

How to Make this

1. Cut 2 large russet potatoes into 1/4 to 1/2 inch fries, rinse in cold water and soak 20 to 30 minutes to pull out extra starch.

2. Drain and pat the fries bone dry with towels, like really dry, moisture = less crisp.

3. Toss the dry fries with 1 tablespoon cornstarch until evenly coated.

4. Add 1 to 2 tablespoons olive oil, 1 teaspoon garlic powder (or granulated garlic), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika if using; mix well so every fry gets some oil and seasoning.

5. Preheat your air fryer to 400°F (200°C) for a few minutes and lightly spray or brush the basket with oil so they don’t stick.

6. Place fries in a single layer in the basket, don’t overcrowd; cook 12 to 18 minutes, shaking or flipping every 4 to 6 minutes until golden and crisp. Cook in batches if needed.

7. If using the 2 cloves minced garlic, toss them with about 1 teaspoon oil and add them in the last 1 to 2 minutes of cooking or immediately after frying so the garlic doesn’t burn.

8. Transfer hot fries to a large bowl, immediately sprinkle 1/3 cup finely grated Parmesan and 1 tablespoon chopped fresh parsley, toss so the cheese sticks while fries are hot.

9. Taste and adjust with a little extra kosher salt or black pepper if needed, let sit 1 to 2 minutes to set, then serve with your favorite dip.

Equipment Needed

1. Chef’s knife, sharp — for cutting the potatoes into uniform fries
2. Sturdy cutting board
3. Large bowl for rinsing and soaking the fries
4. Colander for draining the potatoes
5. Clean kitchen towels or paper towels, like really dry ones, to pat the fries bone dry
6. Measuring spoons plus a 1/3 cup measure for the Parmesan and cornstarch
7. Air fryer with basket (plus cooking spray or a brush and oil to grease it)
8. Tongs or a silicone spatula for tossing and flipping during cooking and when coating with cheese

FAQ

Crispy Air Fryer Garlic Parmesan Fries Recipe Substitutions and Variations

• Russet potatoes: use Yukon Gold for a creamier center and faster browning, or grab sweet potatoes for a sweeter twist, just cook a little longer and toss them with a bit of cornstarch so they get crisp.
• Cornstarch: swap for potato starch for the crispiest result, or arrowroot/tapioca starch if you want a gluten free option, same amount works fine.
• Olive oil: use avocado oil or grapeseed oil if you want a higher smoke point, or melted butter for richer flavor but watch the temperature so it doesn’t burn.
• Parmesan cheese: try Pecorino Romano or grated Asiago for a sharper, saltier bite, or use nutritional yeast to make it dairy free, you’ll want to cut back on added salt if using Pecorino.

Pro Tips

– Add a splash of white vinegar to the soak, it helps pull out starch and keeps the potatoes from going gray, then dry them obsessive-ly with towels or a salad spinner cause any moisture = soggy fries.

– Dust the fries with the cornstarch in a big zip bag or use a fine mesh sieve so it coats evenly, dont just dump it on or you’ll get clumps, and rub the pieces gently so every fry has a thin film.

– Cook in two stages: start long enough to cook the inside, then crank the heat at the end to get a real crunch, dont overload the basket either or all that heat will escape and they wont crisp.

– Use very finely grated Parmesan (or microplane it) so it melts onto the hot fries, add minced garlic only at the last moment or toss garlic in oil and drizzle after frying, and finish with a little flaky salt or lemon zest to brighten it up.