Air Fryer Garlic Parmesan Baby Potatoes

Equipment

• Air Fryer (basket-style or toaster-oven style)
• Large mixing bowl
• Chef’s knife and cutting board
• Colander / salad spinner
• Clean kitchen towel or paper towels
• Microplane or fine box grater (for fresh Parmesan)
• Silicone spatula or kitchen tongs

Ingredients

For the Potatoes

• 1.5 lbs (680g) baby potatoes (baby Yukon Gold, red creamer, or a tricolor mix), halved lengthwise
• 1.5 tbsp extra virgin olive oil (or avocado oil for higher smoke tolerance)
• 1 tsp garlic powder (creates a heat-resistant seasoning base that won’t scorch)
• 1 tsp onion powder
• 1/2 tsp smoked paprika (adds warm color and subtle depth)
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

For the Garlic Parmesan Glaze & Garnish

• 2 tbsp unsalted butter , melted
• 3 cloves fresh garlic , finely minced or pressed
• 1/3 cup freshly grated Parmigiano-Reggiano cheese (avoid pre-shredded bagged cheese, which contains anti-caking starches that hinder melting)
• 2 tbsp fresh flat-leaf parsley , finely chopped
• 1/2 tsp fresh thyme leaves (optional, for herbal aromatics)
• Pinch of red pepper flakes (optional, for mild heat)
• Flaky sea salt , to finish

Instructions

Step 1: Prep and Dry the Potatoes

1. Thoroughly wash the baby potatoes under cool running water to eliminate residual grit. Slice each potato in half lengthwise. If any individual potatoes are larger than golf-ball diameter, quarter them so all pieces cook uniformly.
2. Transfer the sliced potatoes to a clean kitchen towel or layer of paper towels and pat them completely dry.
3. Pro Tip: Moisture is the direct enemy of crisping. Surface water causes potatoes to steam rather than fry. Ensure they are dry to the touch before adding oil.

Step 2: Season the Potatoes

1. Place the dried potatoes into a large mixing bowl. Drizzle with the 1.5 tablespoons of olive oil. Sprinkle the garlic powder, onion powder, smoked paprika, kosher salt, and freshly cracked black pepper evenly over the top. Toss vigorously until every cut surface and skin is slick and evenly coated with seasoning.

Step 3: Preheat and Load the Air Fryer

1. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes.
2. Transfer the seasoned potatoes into the air fryer basket. Arrange as many potatoes as possible with the cut side facing down in a single layer. A slight overlap is acceptable, but avoid piling them deep; air must circulate under and around each piece for proper texture.

Step 4: Air Fry to Crispy Perfection

1. Cook at 400°F (200°C) for 18 to 20 minutes total, following this agitation schedule:
2. At 10 minutes: Pull the basket out and give it a firm shake or use tongs to flip the potatoes. The cut sides will have formed an initial golden crust.
3. At 15 minutes: Shake once more. Check tenderness by piercing the thickest piece with a fork or paring knife. The center should yield smoothly with no resistance.
4. Final 3–5 minutes: Continue air frying until the skins are visibly blistered and wrinkled, and the cut edges are deep golden-brown.

Step 5: Toss with Garlic, Butter, and Parmesan

1. While the potatoes finish their final minutes in the air fryer, whisk together the melted butter, minced fresh garlic, chopped parsley, and thyme in your original mixing bowl (or a clean warm heat-safe bowl).
2. Immediately transfer the piping-hot potatoes from the air fryer basket directly into the bowl. Toss quickly so the residual heat gently cooks the raw minced garlic and releases its aroma.
3. Sprinkle in half of the freshly grated Parmesan cheese and toss again until it clings to the warm potato surfaces. Add the remaining Parmesan, allowing it to sit lightly on the ridges and edges.

Step 6: Garnish and Serve

1. Transfer the potatoes to a warm serving platter. Top with remaining chopped parsley, a light dusting of flaky sea salt, and an extra pinch of black pepper or red pepper flakes if desired. Serve immediately while hot and crisp.

Nutrition

Calories: 235 kcal — · Protein: 5.5 g 11% · Fat: 11.5 g 15% · Carbohydrates: 29.0 g 11% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 3.5 g 13% · Sugar: 1.8 g — · Sodium: 520 mg 23%