Air Fryer Garlic Parmesan Potato Rounds

 

 

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes from start to finish.

• Healthier Alternative: Uses just a fraction of the oil compared to deep-frying.

• Versatile: Works as a snack, appetizer, or side for burgers, grilled meats, or salads.

• Customizable: Change up the seasonings to fit your taste buds.

Ingredients

• 2–3 medium Yukon gold or russet potatoes (Yukon golds give a creamy interior, russets provide extra crispiness)

• 1½ tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika (optional, for a smoky note and warm golden color)

• ¼ tsp red pepper flakes (optional, for a gentle kick)

• 2 tbsp grated Parmesan cheese

• 1 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

1. Prepare the Potatoes

• Wash and dry the potatoes thoroughly — moisture is the enemy of crispiness.

• Slice into uniform ¼-inch rounds for even cooking.

• Pat dry with paper towels to ensure they crisp up in the air fryer.

2. Season

• In a large bowl, combine olive oil, salt, pepper, garlic powder, paprika, and red pepper flakes (if using).

• Toss potato slices until evenly coated.

• Add half the Parmesan cheese now so it bakes into the surface for extra crunch.

3. Air Fry

• Preheat the air fryer to 380°F (195°C) for 2–3 minutes.

• Arrange potato slices in a single layer — avoid overcrowding to ensure crispiness.

• Cook for 14–16 minutes, flipping halfway, until golden brown with crispy edges.

4. Finish & Serve

• Immediately sprinkle the remaining Parmesan over the hot potato rounds so it melts slightly.

• Garnish with chopped parsley or chives. Serve hot for the best texture and flavor.

Tips for Success

• Uniform Slices: A mandoline slicer ensures even cooking.

• Preheat Your Air Fryer: Helps achieve that restaurant-style crunch.

• Cook in Batches: Overcrowding leads to steaming instead of crisping.

• Serve Immediately: They’re best fresh from the fryer.

Serving Ideas

• As a side with grilled chicken, steak, or fish.

• As a party snack with garlic aioli, ranch, or spicy ketchup.

• Layer with shredded cheese for mini potato nachos.

FAQ

Can I use sweet potatoes instead?
Yes! Sweet potato rounds work wonderfully, though they’ll be slightly softer and sweeter. Adjust cooking time by 2–3 minutes if needed.

Can I make them without Parmesan?
Absolutely. Skip the cheese or use nutritional yeast for a dairy-free option.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes.

Why are my potato rounds soggy?
Most likely from overcrowding or excess moisture. Pat potatoes dry and cook in smaller batches.

Nutritional Info (per serving, based on 4 servings using Yukon gold potatoes):

• Calories: ~150 kcal

• Protein: 3g

• Carbohydrates: 20g

• Fat: 6g

• Fiber: 2g