This simple side dish has become my go-to when I want crispy comfort without the fuss. I first landed on this combination on a busy Saturday morning when I had leftover potatoes and a craving for something savory and crunchy. The air fryer transformed the humble russet into pieces with a crackly exterior and a soft, fluffy center, while garlic and Parmesan brought a bright, savory lift that made everyone at the table reach for seconds.

I remember serving these at a small brunch with friends; someone commented they tasted like a hybrid of roasted potatoes and cheesy breakfast hash. They pair just as well with a fried egg as they do alongside a grilled chicken breast. The recipe is forgiving, fast — about 35 minutes total — and uses pantry staples, which is why it’s in my regular rotation. What makes it special is that the potatoes crisp evenly in the air fryer with minimal oil, and finishing them with fresh parsley keeps the flavor fresh and vibrant.

Ingredients

• Russet potatoes (1 1/2 pounds): Choose firm russets with minimal blemishes; their high starch content gives that fluffy interior and golden browning. I often buy Idaho brand russets for consistent size.
• Olive oil (2 tablespoons): Use a mild extra-virgin olive oil or a light olive oil to avoid overpowering the garlic and cheese; this amount keeps the potatoes crisp without being greasy.
• Garlic (2 cloves, minced): Fresh garlic gives a bright, aromatic punch. Mince finely so it distributes evenly; roasted garlic can be used for a sweeter tone.
• Kosher salt (1 teaspoon) and black pepper (1/2 teaspoon): Adjust to taste; kosher salt seasons more gently than table salt. Freshly cracked black pepper adds subtle heat.
• Grated Parmesan (1/2 cup): Parmigiano-Reggiano if available for its nutty complexity; pre-grated works in a pinch but freshly grated melts better.
• Fresh parsley (2 tablespoons, chopped): Adds color and herbaceous brightness; flat-leaf parsley has a cleaner flavor than curly.
• Non-stick cooking spray: Lightly coat the air fryer basket to prevent sticking and help even browning.

Instructions

Prepare the potatoes:Wash and scrub 1 1/2 pounds of russet potatoes; you can leave the skins on for texture. Cut into 1-inch cubes so they cook evenly. Pat dry with paper towels — removing surface moisture is essential for crispness. (About 5 minutes active prep.)Toss with seasoning:In a medium bowl, combine the potato cubes with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated Parmesan, and 2 tablespoons chopped parsley. Toss until each piece is coated; the oil and cheese help form a golden crust.Preheat the air fryer:Set the air fryer to 400 degrees Fahrenheit and preheat for 3 minutes. Preheating gives the potatoes an immediate blast of heat for better browning and prevents soggy edges.Prepare the basket:Lightly spray the air fryer basket with non-stick cooking spray. Arrange potatoes in a single layer if possible; overcrowding reduces air circulation and crisping. Cook in batches if needed.Cook and shake:Cook at 400 degrees for 15 minutes. Shake the basket or toss with tongs halfway through to encourage even browning. Look for a golden color and edges that pull away slightly when you prod them.Finish crisping:Return to the air fryer and cook an additional 5 to 10 minutes, depending on your preferred crispness and your air fryer model. Internal texture should be tender and a fork should glide through the center.

Storage Tips

Cool leftover potatoes to room temperature for no more than two hours, then transfer to an airtight container and refrigerate. They keep well for up to three days; for longer storage, freeze on a baking sheet until firm, then transfer to a freezer bag for up to three months. To reheat, thaw overnight in the refrigerator if frozen, then crisp in the air fryer at 375 degrees Fahrenheit for 5 to 10 minutes. Avoid microwave reheating unless you don’t mind losing the crisp exterior — microwaves make these soft quickly.

Ingredient Substitutions

If you don’t have russets, use Yukon Golds for a creamier texture; they brown nicely but yield a slightly waxier interior. For a dairy-free version, swap Parmesan for a tablespoon of nutritional yeast and an extra pinch of salt; you’ll miss some of the nutty depth but gain a savory bite. Swap olive oil for avocado oil for a higher smoke point if you plan to push crispness. If you want more herb aroma, replace half the parsley with chopped chives or thyme — adjust to about 1 to 1 1/2 tablespoons total of fresh herbs.

Serving Suggestions

These potatoes are wonderfully adaptable: serve alongside an over-easy egg and sautéed spinach for a hearty breakfast. For dinner, pair with pan-seared salmon or roasted chicken and a simple green salad. Garnish with extra grated Parmesan, a squeeze of lemon, or a sprinkle of red pepper flakes for heat. For a brunch platter, add roasted cherry tomatoes, sliced avocado, and a bowl of sour cream or herbed yogurt for dipping.

Cultural Background

Potatoes are a staple across many cuisines, but this particular preparation — crisped, garlicky, and finished with cheese — blends techniques from American home roasting and Italian-inspired use of Parmesan. The air fryer is a modern adaptation of high-heat roasting that mimics deep frying’s texture with much less oil. Historically, browning starchy vegetables at high heat has always been a go-to for developing Maillard flavor, and finishing with cheese is a cultural shortcut to add umami and richness.

Seasonal Adaptations

In spring and summer, swap parsley for fresh basil and toss halved cherry tomatoes into the bowl for the last 3 minutes of cooking to soften them slightly. In autumn, add a pinch of smoked paprika and swap parsley for rosemary to lean into deeper, woodsy flavors. For winter holidays, mix in roasted garlic instead of raw and finish with a handful of chopped roasted hazelnuts for crunch and festive flair.

Meal Prep Tips

To speed weeknight meals, dice the potatoes and par-cook them in boiling water for 5 minutes, drain and cool, then store in the refrigerator for up to two days. When ready to serve, toss with oil, garlic, cheese, and parsley and air fry at 400 degrees for 10 to 12 minutes until crisp. This two-step approach shortens final cook time and makes assembling dinner quick and efficient. Use shallow, breathable containers for chilled storage to avoid sogginess.

These techniques have helped me serve consistent, crispy results even on busy nights. I often prep the potatoes the night before for weekend brunches, which frees me to focus on eggs and coffee in the morning. Give the method a try and tweak the seasoning to your family’s preferences — it’s one of those flexible dishes that rewards small experiments.