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Air fryer garlic parmesan potatoes ready to serve
Vagner Carvalho

Air Fryer Garlic Parmesan Potatoes with Golden Edges

Small potato cubes cook faster than large wedges and offer plenty of surface for browning. In this air fryer version, the fresh garlic and Parmesan go on near the end so their flavor stays savory.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 pounds (570 g) yellow potatoes
  • 1 tablespoon (15 ml) olive oil, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 1 medium garlic clove, finely minced
  • 1/4 cup (20 g) finely grated Parmesan
  • 1 tablespoon chopped parsley

Equipment

  • Air fryer
  • Large bowl
  • Fine grater

Method
 

  1. Scrub the potatoes and cut into 3/4-inch (2 cm) cubes. Rinse briefly and dry well with towels.
  2. Toss with 2 teaspoons of the oil, oregano, salt and pepper. Combine the remaining teaspoon of oil with the minced garlic in a small bowl.
  3. Preheat to 390°F (200°C) as directed. Spread the potatoes in a loose layer and cook for 16–20 minutes, shaking twice, until a fork enters the center easily and edges are golden. Use an extra batch if the basket is crowded.
  4. Toss the hot potatoes with the garlic oil and return to the basket for 1–2 minutes. Watch closely and stop before the garlic browns deeply.
  5. Transfer to a serving bowl. Toss immediately with Parmesan and parsley, then taste before adding any extra salt.

Notes

Planning times depend on batch size, thickness and appliance. The 22-minute cooking allowance assumes one loose batch in a 5–6 quart basket. A small appliance may require two batches, adding another 18–22 minutes. Nutrition is an ingredient-based estimate per serving (one-quarter of the batch). Per quarter of the recipe, counting the full oil and Parmesan. Extra cheese or finishing salt is excluded. Illustrative images are generated, not a record of a personal cooking test.