Ingredients
Method
- Preheat the air fryer to 190°C for 3 to 5 minutes.
- Combine melted butter, olive oil, salt, black pepper, and garlic powder in a small bowl.
- Apply a light coating of oil to the air fryer basket to prevent sticking.
- Thinly slice each potato without cutting all the way through, brush the butter mixture over and between the slices, and sprinkle half of the parmesan between the layers.
- Cook the potatoes in the air fryer for 30 to 35 minutes, brushing halfway through and adding the remaining parmesan during the final 5 minutes.
- Verify that the edges are crisp and the center is tender when pierced with a fork, then garnish with fresh parsley.
- Serve immediately while hot.
Nutrition
Notes
Slicing Trick: I always place two wooden spoons on either side of the potato while cutting to act as a guard so I do not accidentally slice all the way through the bottom.
Potato Variety: While russets give you that perfect crispy edge, I have found that Yukon Golds work beautifully if you prefer a creamier, more buttery interior.
Preventing Burned Cheese: I learned the hard way that adding all the parmesan at the start leads to bitter, burnt bits, so I make sure to save half for those final few minutes of cooking.
Reheating for Crisp