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Air Fryer Parmesan Potatoes

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These Air Fryer Parmesan Potatoes are crispy on the outside and fluffy on the inside, making them a family favorite side dish that’s quick and easy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 1.5 pounds baby red potatoes, scrubbed clean and halved You can substitute with small Yukon Golds or new potatoes.
Seasoning and Coating
  • 2 tablespoons unsalted butter, melted For a dairy-free option, use olive oil.
  • 1/2 teaspoon dried oregano Adds an herby note.
  • 1/2 teaspoon garlic powder You can also use granulated garlic.
  • 1/2 teaspoon fine sea salt Adjust to taste.
  • 1/4 teaspoon ground black pepper
  • 1/2 cup finely grated fresh Parmesan cheese, divided Reserve a little for sprinkling.

Method
 

Preparation
  1. Preheat the air fryer to 400°F (204°C) for 3–5 minutes.
  2. Toss halved potatoes in a large bowl with melted butter, oregano, garlic powder, salt, and pepper until evenly coated.
  3. Mix in half (about 1/4 cup) of the grated Parmesan so it clings to the butter.
Cooking
  1. Arrange potatoes cut-side down in a single layer in the air fryer basket. Don’t overcrowd—cook in batches if necessary.
  2. Air fry at 400°F for 18–22 minutes, shaking the basket or flipping the potatoes halfway through. Cook until skins are golden and a small knife slides in easily.
  3. Transfer potatoes to a serving bowl, toss with the remaining Parmesan, and season with a final pinch of salt if needed.
  4. Serve immediately for best texture. If you prefer a finished brown crust, pop them back into the air fryer for 1–2 minutes after tossing with Parmesan.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 300mgFiber: 3gSugar: 1g

Notes

Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the air fryer at 350°F for 5–7 minutes to restore crispiness. For freezing, cool completely and spread on a baking sheet to flash-freeze, then transfer to freezer bags for up to 3 months.
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