Let Me Tell You About These Fries (And My Slight Obsession)
Alright, so here’s the thing: I’m pretty sure I could live off potatoes (well, maybe with a little chocolate thrown in). There was this one time, after a long day running errands, I was craving something crispy, salty, and just a little bit over the top. Enter: air fryer garlic parmesan French fries. I remember the first time I made them—total disaster, garlic stuck everywhere, cheese went rogue, and the kitchen smelled like a pizzeria for days. But honestly? Now, I make them at least twice a month. They’re that good. My partner laughs because I always say these fries could solve world peace, or at least stop a family argument for ten minutes. (That’s, like, half a sitcom episode!)
Why I Keep Making These (And Why You Will Too)
I make these fries when I want something a bit fancy but also can’t be bothered with deep frying. (I mean, who’s cleaning up all that oil? Not me, mate.) My family actually requests them more than regular fries now, which is both flattering and, honestly, a tiny bit annoying. I think they love them because the garlic and parmesan basically cling to every crispy edge. Or maybe they just like watching me wrestle with the air fryer basket—hard to say. Oh, and if you’ve ever had those late nights when you want something salty but can’t justify ordering takeout? Make these. They’re way better than sad freezer fries.
What Goes In (Plus My Cheeky Substitutions)
- 3-4 large russet potatoes (I sometimes use Yukon Gold if that’s what’s rolling around in the pantry. My grandma swore by King Edward potatoes, but honestly? Anything starchy will do.)
- 2-3 tablespoons olive oil (Avocado oil is even better for high heat, but who’s got that lying around every day?)
- 4 garlic cloves, minced (Or 1 tsp garlic powder if you’re feeling lazy. I won’t judge.)
- 1/2 teaspoon sea salt (I just pinch and toss until it feels right, to be honest.)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley (Fresh is lovely, but dried is always in my cupboard.)
- 1/3 cup grated parmesan cheese (The real deal is best, but pre-grated works if you’re in a rush—just avoid that weird powdery stuff.)
How I Make Them (And Where I Usually Get Distracted)
- Scrub the potatoes. You can peel them, but honestly, I love the skins on. Cut into fries, about the thickness of your pinky. If they’re uneven, don’t sweat it—it just means some will be extra crispy (my favorite).
- Soak the fries in cold water for 20-30 minutes. This is the step I used to skip (impatient!), but actually, it makes them crispier. Drain and pat dry—don’t rush this, soggy fries are sad fries.
- Toss fries in olive oil, garlic, salt, pepper, and parsley. Use your hands, it’s more fun. This is where I sneak a taste—raw potato isn’t great, but that garlicky scent is irresistible.
- Preheat the air fryer to 380°F (roughly 193°C) for a couple minutes. Load up the basket—don’t crowd them too much or they steam instead of crisp. Cook for 15-20 minutes, shake the basket halfway. If they look a bit pale, just give them another few minutes.
- When they’re golden and all kinds of crispy, dump into a bowl. Immediately sprinkle on the parmesan and toss. Cheese melts slightly and sticks—magic!
- Grab a fry (or three) for “quality control” before anyone else sees them. Necessary step, obviously.
What I Wish I’d Known (AKA My Notes From the Battlefield)
- If you use pre-grated parmesan, sometimes it doesn’t melt as nicely. Actually, I find it works better if you grate it yourself—though I don’t always bother.
- The garlic can burn if you put it on too early. I used to mix it in right at the start, but now I usually add half before cooking and half right after. It’s less harsh that way.
- Don’t skip the soaking step. I did, once, and regretted it—fries came out floppy, and nobody likes that.
Things I’ve Tried (Some Good, Some… Not So Much)
- Sweet potatoes: Tasty, but they turn out softer. Not bad, just different. My cousin swears by them, though.
- Vegan parmesan: Works in a pinch, but I think the real stuff wins on flavor.
- Once I tried rosemary instead of parsley. Honestly? Didn’t love it, but maybe I just used too much.
Do You Need Fancy Gear?
You’ll want an air fryer (obviously), but if you don’t have one, you can bake these in a really hot oven (around 425°F) on a big tray. Not quite the same, but still pretty good. A sharp knife helps, or use a mandoline if you’re brave (I tend to slice my thumb at least once every time—classic me).
How To Store (If There’s Anything Left!)
Fries keep okay in a sealed container in the fridge for a couple days. Reheat in the air fryer or oven to crisp them back up. But, honestly, in my house these never last more than a day. If you want to freeze, I’ve done it, but they lose some magic.
How I Serve Them (And How My Family Does)
These are great on their own with some ketchup or garlic aioli. Sometimes I sprinkle extra cheese on top and pretend it’s a fancy appetizer. We’ve even eaten them as a side with grilled chicken or burgers (which, by the way, if you want a killer homemade burger, check this recipe from Smitten Kitchen—my go-to). My brother dips his in ranch, which I thought was weird until I tried it… okay, he might be onto something.
What I’ve Learned (A Few Pro Tips—Some The Hard Way)
- I once tried rushing the drying step and ended up with a soggy mess. Don’t do that.
- If the fries look kind of pale, don’t panic; just cook a few minutes longer. They crisp up right at the end, like a plot twist.
- Shake the basket more than you think you need to. It helps them brown all over—otherwise, you get those weird pale sides.
People Ask Me These All The Time (FAQ & Real Talk)
- Can I use frozen fries? Yeah, you can, but it’s not quite the same. Fresh potatoes make a world of difference, but hey, no judgment.
- Can I skip the cheese? Totally—my friend does (lactose, poor thing), and they’re still tasty, just not as decadent.
- What if I don’t have an air fryer? See above—oven works, but you’ll want to spread them out. Or check out Kenji’s oven fries, which are pretty close to perfection.
- Why do my fries stick together? Probably too much oil or not enough shaking. Or maybe you just crowded the basket (I always do when I’m impatient).
- Can I double the recipe? You can, just do it in batches. Otherwise, you’ll get a potato brick. Trust me, I’ve done it.
So, there you have it. Air fryer garlic parmesan French fries, plus a little more. If you’ve got leftovers (unlikely), try them with eggs for breakfast. Or just eat them cold out of the fridge, like I do when nobody’s looking. Cheers!
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika (optional)
Instructions
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1Peel the potatoes if desired and cut them into thin fries. Soak the fries in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly.
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2In a large bowl, toss the fries with olive oil, garlic powder, salt, black pepper, and paprika until evenly coated.
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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.
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4Air fry the fries for 18-20 minutes, shaking the basket halfway through, until golden brown and crispy.
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5Transfer the cooked fries to a large 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.
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