Sides · American-inspired
Crispy Air Fryer Garlic Parmesan Baby Potatoes
Golden baby potatoes with crisp cut edges, fluffy centres, garlic-herb oil, and a late Parmesan finish that browns without burning.
These garlic Parmesan baby potatoes are built for the air fryer: small pieces brown quickly, the cut sides crisp, and the cheese goes in late so it turns savoury and golden instead of bitter.
Ingredients
Instructions
Air fryer:200°C / 392°F
Preheat the air fryer to 200°C for 3 minutes. If your model does not require preheating, run it empty briefly while you season the potatoes.
Pat the cut potatoes dry with a clean towel. In a large bowl, toss them with the olive oil, garlic powder, Italian seasoning, salt, pepper, and 15 g of the Parmesan until evenly coated.
Tip the potatoes into the air-fryer basket in a loose single layer, cut sides mostly facing down. Cook in batches if the basket is crowded; crowded potatoes will steam instead of crisp.
Air fry for 12 minutes, then shake the basket and turn any pale pieces cut-side down.
Cook for another 6–8 minutes, until the potatoes are deeply golden at the edges and easily pierced with a knife.
Sprinkle over the remaining 20 g Parmesan and air fry for 2–3 minutes more, just until the cheese is lightly browned and clinging to the potatoes.
Transfer to a bowl and toss with the melted butter, lemon zest, and parsley. Serve hot with lemon wedges.
Tips & tricks
- Cut larger baby potatoes into quarters so all pieces cook at the same pace.
- Add most of the Parmesan near the end rather than at the start; this gives a savoury crust without scorching the cheese.
- For extra crisp potatoes, soak the cut potatoes in cold water for 20 minutes, then dry them very thoroughly before seasoning.
- If cooking in batches, keep the first batch warm on a tray while the second batch cooks, then return all potatoes to the air fryer for 1–2 minutes to re-crisp.
Air fryer cooking guides
Exact times & temperatures for the ingredients in this recipe.
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