Crispy Garlic Parmesan Roasted Potatoes.

Ingredients

The Potatoes

• 1.5 lbs (680g) Baby Potatoes: You can use Yukon Golds (creamy), Baby Reds (buttery), or Fingerlings. If using large Russets, cut them into 1-inch cubes.
• 1 tbsp Cornstarch: The Secret Weapon. This is essential for getting that crispy exterior. It creates a micro-thin coating that promotes browning.
• 2 tbsp Olive Oil: Or avocado oil. You need enough to coat the potatoes so the seasoning sticks, but not so much that they fry in oil.
• 1 tsp Kosher Salt: Adjust to taste.
• ½ tsp Black Pepper: Freshly cracked is best.

The Garlic Parmesan Coating

• ½ cup Grated Parmesan Cheese: Use the powdery, shelf-stable kind (like Kraft) or grate your own very finely. Do not use shredded mozzarella-style parmesan; it won’t adhere as well.
• 1.5 tsp Garlic Powder: Garlic powder works better than fresh minced garlic here. Fresh garlic burns quickly in the high heat of an air fryer and can turn bitter.
• 1 tsp Onion Powder: For depth of flavor.
• 1 tsp Dried Oregano: Or Italian seasoning.
• ½ tsp Smoked Paprika: This adds a subtle smokiness and helps with color development.
• Pinch of Cayenne Pepper (Optional): For a little kick.

For Garnish (Optional)

• 2 tbsp Fresh Parsley: Finely chopped.
• Extra Parmesan: For dusting.

Instructions

Step 1: Prepare the Potatoes

1. Wash and scrub your baby potatoes thoroughly. Depending on their size, you have two options:
2. Halve them: If they are small (golf-ball sized), cut them in half lengthwise. This creates a flat surface that sits directly on the air fryer basket, maximizing crispiness.
3. Quarter them: If they are larger, quarter them.
4. Pro Tip: Try to cut them into uniform sizes (roughly 1-inch pieces) so they cook evenly. If some are huge and some are tiny, the small ones will burn before the large ones cook through.

Step 2: The Parboil (Optional but Recommended)

1. Skip this step if you are short on time, but know it yields the fluffiest interior. Place the potato pieces in a pot of cold, salted water. Bring to a boil and cook for 5–7 minutes. They should be slightly tender on the outside but still firm in the center. Drain them immediately and let them steam dry in a colander for 5 minutes. This removes excess surface moisture—the enemy of crispiness.
2. If you are skipping the boil: Proceed to Step 3, but increase the initial cook time by 5 minutes.

Step 3: The Cornstarch & Oil Coating

1. In a large bowl, combine the dried potatoes (ensure they are dry!) with the cornstarch. Toss gently until every potato piece is coated in a fine white dust. It will look a bit chalky—that is good. Add the olive oil and toss again to coat. Finally, add the salt and pepper.

Step 4: The First Air Fry (The Crisping Phase)

1. Preheat your air fryer to 380°F (193°C) for 3 minutes. Place the potatoes in the air fryer basket. Do not overcrowd the basket. Depending on the size of your fryer, you may need to cook in two batches. If the potatoes are stacked on top of each other, they will steam and become soggy. They need to be in a single layer. Cook at 380°F for 10 minutes .

Step 5: The Shake and Season

1. After 10 minutes, pull the basket out. The potatoes should be starting to turn golden. Give the basket a vigorous shake (or toss with tongs) to ensure even browning. Now, add the Garlic Parmesan Coating (Parmesan cheese, garlic powder, onion powder, oregano, paprika, and cayenne if using). Sprinkle this mixture over the potatoes and toss them in the basket until they are evenly coated in the cheesy, garlicky dust.

Step 6: The Finish (The Crust Phase)

1. Slide the basket back into the air fryer and increase the temperature to 400°F (204°C) . Cook for an additional 8 to 10 minutes .
2. The Intensity of the Bake:
3. Minutes 1-3: The cheese will melt and bubble, creating a crust.
4. Minutes 4-6: The crust will set and turn golden brown.
5. Minutes 7-10: The potatoes will reach peak crispiness.
6. Keep an eye on them during this phase. If your air fryer runs hot, check them at the 6-minute mark to prevent burning. You want the parmesan to be a deep golden brown, not black.

Step 7: Garnish and Serve

1. Once they are perfectly crispy, remove them from the air fryer immediately. Transfer to a serving bowl and sprinkle with fresh parsley for a pop of color and freshness. Serve hot with ketchup, garlic aioli, or a simple sour cream and chive dip.

Nutrition

Calories: 245 · Protein: 7g · Fat: 9g · Carbohydrates: 32g Dietary · Saturated Fat: 2.5g · Fiber: 4g · Sugar: 2g · Sodium: 520mg