This Air Fryer Baked Potatoes with Parmesan and Garlic is a crispy, savory treat. Perfectly baked potatoes topped with nutty Parmesan and aromatic garlic make an easy air fryer baked potato recipe—ideal for a quick, flavorful dinner that’s both satisfying and delicious.
Recipe Tips and Tricks
Pick medium russet potatoes—they cook evenly and crisp up well; scrub thoroughly to clean. Poke holes deeply—prevents bursting and ensures even cooking. Rub oil generously—it crisps the skin beautifully; don’t skip it. Add Parmesan and garlic after baking—they stick better to hot potatoes and retain flavor. Preheat the air fryer—it speeds up cooking and enhances crispiness.
Why You’ll Love This Recipe
Get ready to dive into a dinner that’s as effortless as it is irresistible with this Air Fryer Baked Potatoes with Parmesan and Garlic—it’s an air fryer baked potato recipe standout and an easy dinner idea that’s about to become your new favorite! This dish is a crispy, savory delight: perfectly baked russet potatoes come out with golden, crunchy skins and fluffy insides, topped with nutty Parmesan and fragrant garlic for a flavor punch that’s pure comfort—all made fast and simple in your air fryer, leaving you with minimal cleanup and maximum enjoyment. It’s the ultimate no-fuss meal—pop it in, let it crisp, and savor a hearty, delicious dinner that feels gourmet without the work, with every bite delivering that perfect mix of tender potato, cheesy richness, and garlicky warmth. Whether you’re winding down after a hectic day, feeding the family quick, or just craving a simple recipe that’s big on taste, this one’s a total winner—crisp, flavorful, and guaranteed to make every forkful a delightful, hassle-free joy that keeps you smiling!
Air Fryer Baked Potatoes with Parmesan and Garlic
Crispy air fryer potatoes with Parmesan, garlic—easy dinner.
Ingredients
- 4 medium russet potatoes
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for Savory Potato Magic: Alright, let’s jump into this tasty dinner adventure—grab your air fryer, a fork, a knife, a cutting board, a pastry brush, and a small bowl! These baked potatoes with Parmesan and garlic are about to make your night flavorful and easy. Picture that crispy, garlicky goodness—let’s dive in with a big, excited grin lighting up our faces!
- Scrub and Prep the Potatoes with Care: Take your 4 medium russet potatoes—run them under cold water and scrub with your hands or a brush to clean off any dirt. Pat them dry with a towel—imagine those starchy spuds getting ready to crisp up perfectly! Poke each one 6-8 times with a fork, going deep—picture steam escaping as they cook!
- Oil the Spuds for Crispy Skins: Pour 1 tablespoon olive oil into a small bowl—dip your pastry brush in and rub it all over each potato, coating them generously from top to bottom. Sprinkle salt and pepper over them, rubbing it in—imagine that golden, crunchy skin forming in the air fryer!
- Preheat the Air Fryer for Crisp Success: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes, getting that hot air ready to roll. Picture it swirling around, crisping up your potatoes—open the basket and get set to load them in with excitement bubbling up!
- Air Fry the Potatoes to Fluffy Perfection: Place your oiled potatoes in the air fryer basket—arrange them in a single layer, spaced apart, so they cook evenly. Set the timer for 35-40 minutes—hit start and let them bake, imagining that fluffy inside and crispy outside coming together. Flip them halfway with tongs—around 18 minutes—picturing that even golden glow!
- Mince the Garlic for Bold Flavor: While the potatoes cook, grab your 2 garlic cloves—peel them, give them a quick smash with the side of your knife, and mince them finely into tiny bits on your cutting board. Picture that aromatic punch topping your spuds—set it aside and inhale that garlicky goodness!
- Prep the Parmesan for Nutty Richness: Measure out your ½ cup grated Parmesan cheese—if it’s not pre-grated, grab a block and grate it into a fluffy pile with your grater. Imagine that nutty, savory cheese clinging to your hot potatoes—pile it up in a bowl and feel the anticipation growing!
- Check the Potatoes for Perfect Doneness: When the timer beeps, open the air fryer—grab a fork and poke a potato; it should slide in easily, soft and fluffy inside. If not, give it 5 more minutes—imagine that tender texture ready for all that garlicky, cheesy love! Pull them out with tongs and set them on your cutting board!
- Slice and Top with Savory Goodness: Take your knife—slice each potato lengthwise down the middle, opening them up to reveal that steamy, fluffy center. Sprinkle about 2 tablespoons grated Parmesan over each one right away—watch it stick to the hot surface—then scatter a bit of minced garlic on top—picture that savory, aromatic combo coming alive!
- Serve Up Your Flavorful Dinner Treat: Plate those loaded potatoes—serve them hot and crispy, savoring every bite of that fluffy potato, nutty Parmesan, and fragrant garlic! Pair with a green salad or enjoy solo—grab a fork and dig in, relishing every delicious, easy moment. It’s your air fryer win, so enjoy every tasty bite with a big, happy grin!
Notes
- Poke deep—shallow holes risk bursting, so go all in for safety!
- Top hot—cold potatoes won’t hold Parmesan and garlic as well, so time it right.
- Don’t crowd—space potatoes out in the fryer basket for even crisping!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 254Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 396mgCarbohydrates 40gFiber 4gSugar 2gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Russet potatoes are the starchy star—12 grams of carbs and 2 grams of protein per medium (130 kcal), they’re fluffy and crispable. Parmesan cheese adds nutty richness—10 grams of fat and 10 grams of protein per ounce, grated and savory (110 kcal). Olive oil crisps the skin—14 grams of fat per tablespoon, healthy and light (120 kcal). Garlic brings bold flavor—1 gram of carbs per clove, minced and aromatic. Salt enhances taste—negligible macros, it’s key for seasoning. Pepper adds a subtle kick—negligible macros, it balances the dish.
Variations and Substitutions
Swap russets for red potatoes or sweet potatoes—red (14g carbs per medium), sweet (25g), smaller or sweeter. Use Asiago or Pecorino instead of Parmesan—Asiago (9g fat per oz), Pecorino (8g), both nutty. Sub olive oil with avocado oil or butter—avocado (14g fat), butter (11g), adjust richness. Replace fresh garlic with garlic powder—negligible macros, easier but less intense. Add herbs like rosemary or thyme—negligible macros, extra aroma.
Storage Options
Store leftovers in an airtight container in the fridge for up to 3 days—keep toppings separate if possible! Reheat potatoes in the air fryer at 350°F for 5-7 minutes—crisps the skin; microwave softens it. Freeze plain cooked potatoes (no toppings) for 1 month—thaw and reheat in air fryer.
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