Crispy Garlic Parmesan Fries in the Air Fryer

Ingredients

• 4 Medium russet potatoes (Washed and cut into sticks; soak in an ice bath for 15–20 minutes)
• 1 tsp Garlic powder for the potatoes
• 1 tsp Seasoned salt
• 0.5 tsp Smoked paprika
• 0.5 tsp Black pepper for the potatoes
• 2 tbsp Avocado oil
• 3 tbsp Butter
• 3 Garlic cloves for the butter (Minced)
• 0.5 tsp Garlic salt
• 0.5 cup Fresh Parmesan cheese (Freshly grated)
• 1 tbsp Fresh parsley for finishing (Chopped, plus more for garnish)
• 0.5 cup Mayonnaise (For the aioli)
• 1 tsp Lemon juice (For the aioli)
• 1 Garlic clove for the aioli (Pressed)
• 0.5 tsp Garlic powder for the aioli
• 0.25 tsp Black pepper for the aioli
• 1 tsp Fresh parsley for the aioli (Chopped)
• Ice water (For the ice bath; enough to cover the potatoes)

Steps

1. 1

   Wash the potatoes and cut them into evenly sized sticks. Place them in a large bowl with ice water and soak for 15–20 minutes to remove some of the starch.

2. 2

   Drain the potatoes and dry them very well with paper towels. They must be completely dry so they brown and become crispy in the air fryer.

3. 3

   Place the dry potatoes in a large bowl. Add the garlic powder, seasoned salt, smoked paprika, black pepper, and avocado oil.

4. 4

   Mix and toss until all the potato sticks are evenly coated with the oil and seasonings.

5. 5

   Preheat the air fryer to 400 °F (200 °C), if required by the model. Arrange the potatoes in a single layer in the basket; work in batches if necessary to avoid overcrowding.

6. 6

   Cook the potatoes at 400 °F for 30–35 minutes. Shake the basket or toss the potatoes every 8–10 minutes so they cook and brown evenly. They are ready when golden and crispy.

7. 7

   While the potatoes cook, prepare the aioli. In a small bowl, add the mayonnaise, lemon juice, pressed garlic, garlic powder, black pepper, and chopped parsley.

8. 8

   Whisk the aioli until all the ingredients are combined. Refrigerate until ready to serve.

9. 9

   Prepare the garlic butter. Place the butter, minced garlic, and garlic salt in a microwave-safe container.

10. 10

    Microwave the mixture until the butter has melted and the garlic is fragrant. Use short intervals to prevent the butter from splattering or burning.

11. 11

    When the potatoes are golden and crispy, transfer them to a large bowl and drizzle with the melted garlic butter.

12. 12

    Add the freshly grated Parmesan and chopped parsley. Toss gently until the potatoes are evenly coated.

13. 13

    Serve immediately while hot and crispy, accompanied by the garlic aioli. Garnish with additional Parmesan and more parsley, if desired.

Notes

The potatoes taste best straight from the air fryer; serve them immediately to preserve their crispy texture.

Nutrition per serving

• side dish
• vegetarian
• air fryer
• crispy
• garlic and Parmesan
• homemade
• weeknight meal