Crispy Air Fryer Parmesan Crusted Potatoes
Description
Golden, cheesy potato slices with a real Parmesan crust — crispy edges, tender centers, and 8 simple ingredients. Ready in under 20 minutes in the air fryer.
Ingredients
- 1.5 lbs russet potatoes, about 2 large, scrubbed and unpeeled
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese, about 1.5 oz
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your air fryer to 400°F (200°C) for 3 minutes.
- Slice the potatoes into even 1/4-inch rounds. Pat them dry with a paper towel to remove surface moisture.
- Season the potato slices in a large bowl. Toss with olive oil until evenly coated, then add the garlic powder, oregano, smoked paprika, salt, and pepper, and toss again. Do not add the Parmesan yet.
- Arrange the potato slices in a single layer in the air fryer basket. Cook in two batches if needed for a full basket — overcrowding prevents crisping.
- Air fry at 400°F for 8 minutes, flipping the potatoes halfway through with tongs.
- Add the Parmesan by sprinkling it evenly over the partially cooked potatoes. Return to the air fryer and cook for another 3–4 minutes, until the cheese is melted, crisped, and golden brown.
- Serve immediately. Transfer to a plate, sprinkle with fresh parsley if using, and enjoy while the crust is at its crispiest.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Recipe Notes
- Cheese matters: Use freshly grated Parmesan from a block. Pre-shredded bagged cheese is coated with anti-caking starch and will not crust properly.
- Even slices: Cutting the potatoes the same thickness is the most important step. A mandoline set to 1/4 inch makes it foolproof.
- Don't crowd: Air must circulate around each piece. If your basket is small, cook in two batches and keep the first batch warm in a 200°F oven.
- Wedge variation: Cut potatoes into 8 wedges instead. Air fry at 400°F for 12 minutes, then add cheese and cook 4–5 more minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to re-crisp. Avoid the microwave.
- Make ahead: Slice potatoes up to 24 hours ahead and store submerged in cold water in the fridge. Drain and pat completely dry before cooking.
Nutrition
Serving: 1ServingCalories: 251kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 646mgPotassium: 751mgFiber: 3gSugar: 1gVitamin A: 317IUVitamin C: 11mgCalcium: 182mgIron: 2mg