These Chile Parmesan Air Fryer French Fries are a crispy, seasoned delight perfect for satisfying your fry cravings in a healthier way. Made with Yukon gold or russet potatoes, these fries are tossed with smoky spices, baked to golden perfection in the air fryer, and finished with a sprinkle of parmesan cheese and parsley for a savory kick.
If you don’t have an air fryer, you can achieve similar results by oven-baking. Simply spread the fries on a parchment-lined baking sheet and bake at 425°F for 20-25 minutes, tossing halfway through. Use the convection setting, if available, to maximize crispiness.
Dr. Blake’s Top Tip: For the crispiest fries, pat the potato strips completely dry before tossing them with oil and seasonings. This helps the spices adhere and ensures the potatoes crisp up beautifully. Serve these fries fresh and hot, paired with your favorite dipping sauce or as a side to your favorite meals!
2 medium yukon gold or 1 large russet potato
1 teaspoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon adobo chile powder
2 teaspoons grated parmesan cheese
1 tablespoon chopped parsley
1 Preheat the air fryer to 400°F. Cut the potato into ¼-inch strips. Pat the strips dry with a paper towel. Place the strips in a large bowl and toss with the olive oil, paprika, onion powder, garlic powder and adobo chile powder to coat.
2 Transfer potatoes to the air fryer and bake until golden brown, about 18 minutes, stirring every 5 minutes to prevent sticking.
3 Place fries in a serving dish, sprinkle with parmesan cheese and parsley and serve
For low potassium diets, boil the potato strips in hot water for 10 minutes, discard the water, and repeat the process once more, or soak overnight in warm water. The soaking method will not remove as much potassium as the boiling method but will result in a crisper texture. If you don’t have an air fryer, oven bake at 425° F. Use a convection setting if you have it. Place potatoes on a parchment lined baking sheet for 20-25 minutes, tossing halfway through baking.
Using a twice boiled potato method will lower the potassium to 246 mg per serving.