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Picture this: crunchy fries with golden, crispy edges, drenched in gooey Parmesan and loads of garlic. Air Fryer Garlic Parmesan Fries bring you all that takeout fry goodness with hardly any oil. I've tried and tweaked this method tons of times—the secret for that crunchy crust on the outside, with pillowy soft centers, is finally cracked.
I whipped up a batch for our movie night last weekend. They vanished fast—I even had to make more! The game-changer? Dunking the potatoes in cold water first and nailing the right heat level.
Essential Ingredients
- Olive Oil: Just a little bit helps fries turn crisp and adds flavor you’ll notice.
- Seasonings: Classic salt and pepper are always needed, and if you want, toss in some Italian herbs for extra aroma.
- Parmesan Cheese: Go for freshly grated parm so it melts and gets all toasty instead of clumping up like the pre-grated kind.
- Fresh Garlic: Chop it up really well so you get big flavor in every bite.
- Russet Potatoes: These starchy guys give fries their signature crunch outside and soft insides.
Step-by-Step How-To
- Last Finishing Steps:
- If you want, toss on more Parm, shower with parsley, hit it with more salt if you need. Eat ’em hot!
- Sprinkle with Cheese:
- As soon as fries are done, cover with Parmesan. Pop them quickly back in to melt and toast the cheese—but keep your eye on them!
- Time to Air Fry:
- Heat your air fryer to 400°F. Spread fries out in a single layer—you don’t want them stacked. Make a couple batches if they won’t all fit.
- Mix Up the Fries:
- Toss the fries in olive oil, mix in the garlic, season with salt and pepper. Stir really well so everything’s coated evenly.
- Potato Prep:
- Peel those potatoes, slice them into half-inch strips, then give them a 30-minute soak in cold water. Dry them off super well with paper towels.
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Nailing That Crunch
Getting fries mega crispy comes down to two must-dos: Soaking draws out the extra starch, and drying them completely before cooking stops steam from ruining the crunch. I always soak for 30 minutes, then towel them off really well for the best results.
Getting the Heat Just Right
After a bunch of test runs, 400°F in the air fryer gets fries crisp outside and soft inside. Set it any colder, and forget crunch. If you crank it higher, your garlic will char before the potatoes get cooked through.
Best Cheese Timing
For perfect cheese, add Parmesan in the last couple minutes. This melts and crisps the cheese just right, without burning. The little crunchy bits are honestly the best part!
Storing Leftovers
They're tastiest fresh out of the fryer, but if you have leftovers, just stash them in a sealed container for up to two days. Want to reheat? Stick them back in at 375°F for a few minutes and they’ll crisp right up.
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In our house, these garlic-Parmesan fries are always a hit. Turns out you can have super tasty, crunchy fries without the guilt of deep-frying. Whether you’re pairing them with burgers, grabbing a handful during the big game, or just eating a pile because you want something salty and crispy, these fries are always a win. That combo of crispy potato, tons of garlic, and melty cheese makes everything feel like a treat.
Frequently Asked Questions
- → What's the point of soaking the potatoes first?
- Soaking washes away starch so your fries crisp up well when you air fry them.
- → Is a mandoline needed for these fries?
- No worries if you don’t have one—you can use a knife, but a mandoline just keeps all the fries about the same size so they cook evenly.
- → How do I stop fries from sticking in the air fryer?
- Just toss your fries with a little olive oil, don’t cram too many in, and spread them out in a single layer.
- → Can I swap out parmesan for another cheese?
- You totally can! Pecorino romano works well too. Parmesan is just great because it gets crispy and salty, but go ahead and try other firm cheeses.
- → Any tips on saving leftover fries?
- Pop your leftovers in a sealed container in the fridge for three days tops, and bring them back to life in the air fryer for three or four minutes.