Ingredients
Scale
- 2 large Russet potatoes, scrubbed and dried
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Potatoes. Cut the Russet potatoes into even sticks, roughly 1/4 to 1/2 inch thick. Place the cut fries into a large bowl of cold water and let them soak for at least 30 minutes. This process removes excess starch, which is the secret to achieving maximum crispiness. After soaking, drain the water and pat the potatoes completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crunch, so ensure they are bone-dry.
- Step 2: Season the Fries. Place the dried potato sticks back into a dry bowl. Drizzle with olive oil and toss thoroughly to coat every piece. Sprinkle in the garlic powder, onion powder, salt, and pepper. Toss again until the seasonings are evenly distributed. Do not add the fresh garlic or parmesan cheese yet, as they will burn at high temperatures in the air fryer.
- Step 3: Air Fry to Perfection. Preheat your air fryer to 380°F (190°C). Place the seasoned potatoes in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 15 to 20 minutes. Every 5 to 7 minutes, remove the basket and give it a good shake to ensure the fries cook evenly and don’t stick together. The fries are done when they are golden brown and feel firm to the touch.
- Step 4: Toss and Serve. While the fries are still piping hot, transfer them to a large mixing bowl. Immediately add the finely minced fresh garlic, grated parmesan cheese, and chopped parsley. Toss vigorously so the residual heat from the fries mellows the raw garlic and slightly melts the cheese. Serve immediately while hot and crispy.
- Cook Time: 35 minutes