Let’s Talk French Fries (Spoiler: They Involve Garlic & Cheese)
I have this theory: French fries make every day a little less, well, Monday-ish. The first time I tried making Air Fryer Garlic Parmesan French Fries, I was honestly just trying to use up a couple of sad spuds and avoid heating up the whole kitchen. Weird thing happened though—my kids cheered like I’d invented a new food group (which, look, is the actual opposite of their usual reaction to anything not involving pizza). Now these fries are a regular thing, especially when I’ve got leftover parmesan sitting in the fridge, staring at me like it’s judging me for not being fancy enough.
Why You’ll Love This (Or: Why I Keep Making These)
I whip these up when I want something that feels like a treat but isn’t a huge faff. My family goes wild for these, especially when I’ve got a movie on and everyone’s too lazy to argue about takeout. (Honestly, I even make them as a midnight snack if I’m up reading. Not admitting to how often that happens.) Plus, the air fryer keeps things less greasy—though, okay, I did once try to air fry with the basket too full and ended up with what can only be described as potato mush. Lesson learned.
Your Ingredient Roundup (Plus Swaps and Cheeky Shortcuts)
- 3 large russet potatoes (or Yukon Golds in a pinch—I’ve even used sweet potatoes for a change-up, but they’re trickier)
- 2 tablespoons olive oil (I’ve used avocado oil when I’m feeling flush, or just plain veg oil if that’s what’s left)
- 1 teaspoon garlic powder (fresh minced is amazing, but I’m not always in the mood to peel garlic, you know?)
- 1/2 teaspoon salt (or whatever amount tastes right after a sneaky nibble)
- 1/2 teaspoon black pepper (my grandmother swore by white pepper, but I can’t really taste the difference)
- 1/2 cup freshly grated parmesan (if you’re out, the pre-grated tub kind totally works—don’t let anyone judge you)
- 1 tablespoon chopped parsley (optional, but makes it look like you tried extra hard)
How I Actually Make These Fries (With Honest Asides)
- Peel and slice the potatoes—or don’t peel if you’re feeling rustic (I usually just scrub ‘em and go). Cut into fries; I aim for about 1/4 inch thick, but, eh, consistency’s never been my strong suit.
- Soak the fries in a bowl of cold water for at least 20 minutes. Sometimes I only manage 10 if I’m hungry; it still works, but they’re less crispy. Drain and pat dry. This bit’s boring—use a podcast.
- Toss with oil, garlic, salt, and pepper in a giant bowl. This is where I usually sneak a taste. If it looks a bit too oily, just add more potatoes. Or less oil next time; I’m not the food police.
- Preheat the air fryer to 190°C (about 375°F). Some folks skip this, but it does help with crispiness. Dump fries in basket in a single-ish layer. Overcrowd and you get potato sadness (yep, I’ve done it). Cook for 12 minutes, shake the basket, then cook for another 8-10 minutes till they’re golden and crispy at the edges.
- Toss with parmesan and parsley while hot. I actually find it works better if you do this in a separate bowl—less cheese lost to the fryer bottom.
- Taste for salt and devour. Or, if you have the patience of a saint, let them cool a sec—they get crispier.
Notes That Only Came After Messing Up
- Don’t skip the soak unless you want floppy fries. Trust me, I did once, and they ended up sad as a rainy Tuesday.
- If you use pre-grated parm from a bag, it clumps more. But I actually kind of like the crispy cheese bits, so… happy accident?
- The amount of oil is flexible. I sometimes eyeball it. Never had a disaster yet, touch wood.
Variations (Some Genius, Some… Less So)
- Tried dusting with smoked paprika—smelled amazing, tasted like a campfire. Maybe just a pinch next time.
- Lemon zest in with the parm is actually quite lovely and bright. I saw it on Bon Appétit and it works.
- Once I tried using vegan cheese; it just melted into a puddle. Would not recommend, unless you know a better brand—let me know!
Equipment (But You Can MacGyver It)
- Air fryer (obviously). If you don’t have one, you can totally bake these at 220°C (425°F)—just takes longer, and they need flipping halfway.
- Bowl for tossing stuff
- Old tea towel or paper towels for drying (or just wave them around in the air if you’re feeling wild)
How to Store ‘Em (But They Never Last, Honestly)
In theory, you can keep leftovers in an airtight container in the fridge for 2 days. In practice, mine are usually hoovered up within an hour. If you want to reheat, air fry again for a couple minutes. They don’t get quite as crispy as fresh, but still pretty darn good (I think this tastes better the next day, but my kids completely disagree).
How We Serve These (And Occasionally Fight Over the Last One)
I love them with a side of sriracha mayo or even just plain old ketchup. My partner swears by ranch, which, to be fair, is a classic. Sometimes we do a whole “fry bar” deal for movie night with a few dips lined up (less fighting, more dipping). And if you’re feeling particularly extra, throw a handful on top of a salad for crunch. I know it sounds weird; it’s honestly delicious.
Lessons Learned (Or: Pro Tips I Wish I Knew Earlier)
- I once tried rushing the soaking step—regretted it. Soggy fries. Just don’t do it, even if you’re hungry.
- Shake the basket halfway (I forgot and ended up with a potato brick. Still edible, just… not what I wanted.)
- Freshly grated parm melts better and tastes more, well, parmesan-y. But actually, I find it works just fine with the cheap stuff most days.
FAQ: Questions I Actually Get (Or Ask Myself)
- Can I use frozen fries for this? Sure, but skip the soaking and maybe sprinkle garlic and parmesan right after cooking. Not quite the same, but it’s fast!
- How do I make these extra crispy? Well, make sure they’re really dry before tossing with oil—and don’t overcrowd. Actually, sometimes I just cook them a few extra minutes; that works too.
- Do I have to peel the potatoes? Nope! I rarely bother these days. The skins get nice and crunchy, and honestly, that’s all the rage, right?
- What’s the best kind of parmesan? I always thought the imported Italian stuff was a must, but I’ve used Trader Joe’s and it was fine. Real talk: use whatever you’ve got (unless it’s the stuff in the green can… okay, maybe not that).
- Where’d you get your air fryer? I got mine online after reading a ton of reviews; Serious Eats has a good guide if you’re curious, but honestly, most work well for fries.
If you’re still reading, thanks for sticking with me. And if you make these Air Fryer Garlic Parmesan French Fries, let me know how you like ‘em—or if you invent a better version! (Be kind, though; my ego’s fragile.)
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
-
1Peel (optional) and cut the potatoes into thin fries. Soak them in cold water for 30 minutes, then drain and pat dry thoroughly.
-
2In a large bowl, toss the fries with olive oil, garlic powder, salt, black pepper, and paprika until evenly coated.
-
3Preheat the air fryer to 380°F (193°C). Arrange the fries in a single layer in the air fryer basket. Cook in batches if necessary.
-
4Air fry for 18-20 minutes, shaking the basket halfway through, until the fries are golden and crispy.
-
5Transfer the cooked fries to a bowl. Immediately toss with grated Parmesan cheese and chopped parsley. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
