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 dry with a paper towel to remove surface moisture.
- In a large bowl, toss the slices with olive oil until evenly coated. Add the garlic powder, oregano, smoked paprika, salt, and pepper, and toss again. Do not add the Parmesan yet.
- Arrange the slices in a single layer in the air fryer basket. Cook in two batches if needed — overcrowding prevents crisping.
- Air fry at 400°F for 8 minutes, flipping halfway through with tongs.
- Sprinkle the Parmesan evenly over the partially cooked potatoes. Return to the air fryer and cook 3–4 more minutes, until the cheese is melted, crisped, and golden brown.
- Serve immediately. Transfer to a plate, sprinkle with parsley if using, and enjoy while the crust is crispiest.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Cheese matters: Use freshly grated Parmesan from a block. Pre-shredded bagged cheese is coated with anti-caking starch and won't 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 warm in a 200°F oven.
- Wedge variation: Cut into 8 wedges instead. Air fry at 400°F for 12 minutes, then add cheese and cook 4–5 more. See the full air fryer Parmesan potato wedges recipe.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes. Avoid the microwave.
- Make ahead: Slice 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