Air Fryer Recipes Nytimes

So, you’re eyeing that air fryer you swore you’d use every day, huh? And now it’s mostly a very expensive paperweight? Or maybe you’re just tired of sad, soggy ‘roasted’ potatoes from your conventional oven? My friend, I hear you. And I’m here to tell you, the New York Times might do fancy, elaborate recipes, but even they know the magic of a good air fryer. Today, we’re diving into something ridiculously simple, outrageously delicious, and so crispy, you’ll wonder where this has been all your life. Get ready for **Crispy Garlic Parmesan Air Fryer Potatoes** – because adulting is hard, but dinner doesn’t have to be.

Why These Crispy Garlic Parm Potatoes Are Awesome

Okay, so let’s be real. We all want gourmet-ish food without, you know, the gourmet effort. And these potatoes? They deliver. Hard. First off, they’re crispy AF without drowning in oil. It’s like magic, but edible. Second, they’re idiot-proof. Seriously, even I, the queen of kitchen catastrophes (ask me about the time I tried to make a souffle), manage to nail these every single time. Third, they pair with, well, *everything*. Steak? Chicken? A sad desk salad you’re trying to elevate? Yep, yep, and yep. Plus, your kitchen won’t turn into a grease factory, which is a win in my book. Less cleaning, more eating. Priorities, people!

Ingredients You’ll Need

Don’t worry, we’re not asking you to hunt down obscure spices from the Himalayas. This list is blessedly basic.

• Small Potatoes (about 1.5 lbs): Think baby reds, Yukon Golds, or even those adorable creamer potatoes. Just make sure they’re small enough to cut easily or they’ll take forever.
• Olive Oil (2-3 tablespoons): Your standard cooking oil. Don’t be shy, but don’t overdo it. We want crispy, not greasy!
• Garlic Powder (1 teaspoon): Because garlic makes everything better. It’s science.
• Onion Powder (1/2 teaspoon): The unsung hero for depth of flavor.
• Dried Parsley (1 teaspoon): For a pop of color and a little fresh herbaceousness. Optional, but makes it look fancy!
• Grated Parmesan Cheese (1/4 cup): The powdery kind is fine here, it melts and gets super crispy. Freshly grated is a bonus, but not a deal-breaker.
• Salt & Freshly Ground Black Pepper: To taste, because you’re an adult and you know what you like. Don’t skip the pepper, it adds zing!

Step-by-Step Instructions

Alright, apron on (or not, no judgment), let’s get cooking!

1. **Prep Your Spuds:** Give those potatoes a good scrub. No need to peel them, **IMO**, the skin gets extra crispy and adds texture. Cut larger ones into bite-sized pieces, aiming for roughly equal sizes so they cook evenly. Small potatoes can just be halved or quartered.
2. **Seasoning Time:** Throw the cut potatoes into a large bowl. Drizzle with olive oil, then sprinkle in the garlic powder, onion powder, dried parsley, salt, and pepper. Toss everything really well until every single potato piece is coated in that deliciousness. **Don’t skimp on the tossing!**
3. **Parmesan Power-Up:** Now, add the grated Parmesan cheese to the bowl. Toss again. The cheese will stick to the oil-coated potatoes and create this amazing crust in the air fryer. This is where the magic really begins.
4. **Preheat & Arrange:** If your air fryer has a preheat function, set it to **400°F (200°C)** for 5 minutes. If not, just let it run for 3 minutes empty. Once ready, arrange the potatoes in a single layer in your air fryer basket. **Do not overcrowd the basket!** You might need to cook them in two batches. Overcrowding equals steaming, not crisping, and we’re not about that life.
5. **Fry Away!** Air fry for **18-22 minutes**, shaking the basket vigorously every 6-7 minutes. This ensures even cooking and maximum crispiness on all sides. You want them golden brown and tender on the inside when pierced with a fork.
6. **Serve & Devour:** Once they’re perfectly crispy, transfer them to a serving dish. You can sprinkle with a little extra fresh parsley or Parm if you’re feeling extra fancy. Serve immediately and prepare for compliments. You’re welcome!

Common Mistakes to Avoid

We all make ’em, so let’s laugh about them and then not do them again.

• **Overcrowding the Basket:** This is probably the #1 rookie mistake. Your air fryer isn’t a sardine can! Give those potato pieces some breathing room so the hot air can circulate and make them crispy. If you pile them up, you’ll end up with steamed, sad potatoes. And nobody wants sad potatoes.
• **Skipping the Shake:** Thinking you can just set it and forget it? Nope! Shaking that basket every so often is crucial for even browning and crispiness. It’s like a tiny potato dance party.
• **Not Cutting Evenly:** If you have some giant chunks and some tiny slivers, your cooking times will be all over the place. Some will be burnt, others raw. Aim for consistency, my friend.
• **Forgetting to Preheat (Sometimes):** While not *always* critical for air fryers, a quick preheat helps ensure that initial blast of heat for maximum crispiness. Think of it as waking up your air fryer.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No stress!

• **Potato Power:** Not a fan of baby potatoes? Regular russets or even sweet potatoes work great! Just adjust cooking time; sweet potatoes might cook a bit faster.
• **Herb Your Enthusiasm:** No dried parsley? A pinch of dried thyme or oregano would be delicious too! Fresh herbs can be added at the end for garnish, but they tend to burn in the air fryer.
• **Spice It Up:** Want a kick? Add a pinch of cayenne pepper or smoked paprika to the seasoning mix. Feeling Italian? A dash of Italian seasoning blend is never a bad idea.
• **Cheese Please:** No Parmesan? A sprinkle of nutritional yeast can give a cheesy flavor (if you’re going dairy-free) or try a little Pecorino Romano for a sharper taste.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use frozen potatoes?** Technically, yes, but they won’t get quite as crispy, and you’ll need to adjust cooking time (usually longer) and skip the oil/cheese until they’ve defrosted a bit and dried out. **IMO**, fresh is best for this recipe.
• **My potatoes aren’t crispy! What went wrong?** Did you overcrowd the basket? Did you shake it enough? Was your air fryer temperature too low? Go back to the ‘Common Mistakes’ section, friend. Chances are, one of those culprits is to blame!
• **Do I need to soak the potatoes first?** For *some* potato recipes, soaking helps remove starch for crispier results (like fries). For these bite-sized gems, it’s not really necessary and just adds an extra step. Keep it simple!
• **Can I make a larger batch?** Absolutely! Just remember the golden rule: cook in batches. Your air fryer performs best when it’s not packed to the gills. Plan for extra cooking time if you’re doing multiple rounds.
• **How do I store leftovers?** Pop ’em in an airtight container in the fridge for 2-3 days. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes to bring back some crispiness. Microwaving them will make them sad and soft, so resist the urge!
• **Is this actually NYT-worthy?** Look, if it’s delicious, impressive, and something you’d proudly serve at a dinner party (or just eat by yourself on the couch), then yes, it’s absolutely NYT-worthy in spirit! The Times is all about good food, regardless of complexity.

Final Thoughts

See? I told you it was easy peasy! You just whipped up a dish that’s probably healthier than deep-fried, faster than oven-roasted, and tastier than anything you’d get from a sad takeout menu. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a fork, maybe a little ketchup, and enjoy your crispy, garlicky, cheesy potato perfection. You’re basically a chef now. **Go on, you culinary genius!**