Ingredients
Method
- Dice potatoes into uniform one-inch cubes to ensure even cooking and texture.
- Transfer the potato cubes into a large mixing bowl.
- Drizzle olive oil over the potatoes and coat each piece thoroughly for maximum crispiness.
- Add the Parmesan cheese, garlic powder, dried parsley, salt, and pepper to the potatoes.
- Toss the mixture thoroughly until every potato cube is evenly coated with the seasoning.
- Arrange the seasoned potatoes in a single, uncrowded layer in the air fryer basket.
- Set the air fryer to 375°F to begin the cooking process.
- Air fry the potatoes for 25-30 minutes, shaking the basket halfway through for even browning.
- Cook in batches if necessary to maintain a single layer and ensure consistent crispness.
- Remove the potatoes once they are golden and tender, then serve immediately while hot.
Nutrition
Notes
Potato Selection: I prefer using Yukon Gold potatoes for this because their thin skin gets incredibly crispy while the inside stays creamy and buttery.
Achieving Maximum Crisp: I have found that drying the potato cubes thoroughly with a clean kitchen towel before adding the oil is the secret to getting that perfect golden crust.
Crowding the Basket:
One mistake I made early on was trying to cook too many at once: you really need to keep them in a single layer so the hot air can circulate around every single piece.
Leftover Care: When I have leftovers, I always skip the microwave and pop them back into the air fryer for five minutes at 350 degrees to restore their original crunch.
Serving Suggestion: I love to finish these with a final dusting of fresh Parmesan and a tiny pinch of flaky sea salt the moment they come out of the air fryer.
Spice Variation: If I am in the mood for some heat, I sometimes add a half teaspoon of smoked paprika or red pepper flakes to the seasoning mix for a smoky kick.