Brentwood Air Fryer Recipes

So, you’re staring at your Brentwood Air Fryer, wondering if it’s just a fancy counter ornament, huh? Or maybe you’ve used it for frozen nuggets one too many times and now you’re craving something that actually feels like *cooking* (but without, you know, all the effort of actual cooking)? Good news, my friend. Today, we’re elevating your air fryer game with something so ridiculously easy and delicious, you’ll wonder why you ever bothered with an actual oven. Get ready for some **Crispy Parmesan Garlic Air Fryer Potatoes** that are practically famous in my imaginary friend group. 😉

Why This Recipe is Awesome

Because it’s practically idiot-proof, that’s why! Seriously, if I, a person who once set off the smoke alarm trying to boil water, can nail this, so can you. It takes minimal effort, uses way less oil than traditional roasting, and delivers maximum crunch. We’re talking golden, crispy edges, fluffy interiors, and a garlicky, cheesy hug in every bite. Plus, your Brentwood Air Fryer gets to show off its true power, turning humble spuds into a side dish superstar. It’s a win-win-win. **IMO**, this is the only way to do potatoes now.

Ingredients You’ll Need

• **Potatoes (2 lbs):** Your choice, really! Russets, Yukon Golds, red potatoes – they all work. Just make sure they’re looking fresh and not, like, sprouting eyeballs.
• **Olive Oil (2 tbsp):** Extra virgin, regular, whatever you’ve got. It’s just helping things get crispy and hold onto the good stuff.
• **Parmesan Cheese (1/4 cup, grated):** The good stuff, please! Freshly grated makes a difference, but pre-grated is totally acceptable if you’re feeling lazy (no judgment here).
• **Garlic Powder (1 tsp):** Don’t skimp! This is where the magic happens.
• **Onion Powder (1/2 tsp):** The garlic powder’s quieter, equally delicious cousin.
• **Dried Parsley (1 tsp):** For a little color and herby freshness. Totally optional, but pretty!
• **Salt & Black Pepper (to taste):** Start with about 1/2 tsp salt and 1/4 tsp pepper, then adjust to your heart’s desire.

Step-by-Step Instructions

1. **Prep Those Spuds:** Give your potatoes a good wash and pat them dry. Then, chop them into roughly 1-inch cubes. Try to keep them somewhat uniform so they cook evenly – we don’t want tiny burnt bits next to raw chunks. Nobody wants that kind of drama.
2. **Get Your Bowl Ready:** In a large mixing bowl, toss your chopped potatoes with the olive oil, garlic powder, onion powder, dried parsley, salt, and pepper. Make sure every single potato piece is coated in that glorious seasoning.
3. **Preheat Power:** Preheat your Brentwood Air Fryer to 400°F (200°C) for about 5 minutes. **Don’t skip this step!** It’s crucial for that initial crisp.
4. **Air Fry Time (Round One):** Carefully place the seasoned potatoes in a single layer in your air fryer basket. You might need to do this in batches if your air fryer isn’t huge. **Avoid overcrowding, seriously!** It leads to soggy potatoes, and we are not about that life.
5. **Shake It Up:** Air fry for 10 minutes. Then, pull out the basket and give it a good shake to flip those potatoes around. This ensures even cooking and maximum crispiness.
6. **Air Fry Time (Round Two & Three):** Continue air frying for another 10-15 minutes, shaking the basket every 5 minutes, until the potatoes are golden brown and perfectly crispy.
7. **Cheesy Finale:** During the *last 2-3 minutes* of cooking, sprinkle the grated Parmesan cheese over the potatoes and give the basket one more good shake. Let it melt and get all gooey and delicious.
8. **Serve and Devour:** Transfer your glorious air-fried spuds to a serving dish. Taste and adjust seasoning if needed. Now, go impress someone—or yourself—with your new culinary skills. You’ve earned it!

Common Mistakes to Avoid

• **Overcrowding the Basket:** This is the cardinal sin of air frying, especially for potatoes. If your basket is too full, the hot air can’t circulate properly, and your potatoes will steam instead of crisp. Sad! Do small batches if necessary.
• **Not Preheating:** Thinking you don’t need to preheat your air fryer is a rookie mistake. A hot start is essential for that instant crisp on the outside.
• **Forgetting to Shake:** Those potatoes won’t flip themselves! Shaking the basket every 5-7 minutes ensures every side gets its moment in the crispy sun.
• **Uneven Potato Chunks:** If some pieces are tiny and some are huge, you’ll end up with a mix of burnt offerings and raw hockey pucks. Try to keep them roughly the same size.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, I got you:

• **No Parmesan?** You could try a different hard cheese like Asiago, or even a sprinkle of nutritional yeast for a cheesy (and vegan!) flavor.
• **Missing Garlic Powder?** Fresh minced garlic works too! Just toss it in with the oil, but keep an eye on it – fresh garlic can burn faster.
• **Want More Spice?** Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. Spice things up, literally!
• **Herb Swap:** Dried rosemary or thyme would be fantastic here instead of parsley. Fresh herbs, added in the last 5 minutes, would also be a game-changer.
• **Sweet Potato Version:** Yes! Chop sweet potatoes into cubes and follow the same steps. They might cook a little faster, so keep an eye on them.

FAQ (Frequently Asked Questions)

Got questions? I probably do too, but I’ll pretend I have all the answers for you!

**Q: Can I use frozen potatoes for this recipe?**
A: Well, technically yes, but why complicate things when fresh potatoes are so simple? If you insist, make sure they’re completely thawed and *super* dry before seasoning, or they’ll get soggy. You might need to adjust cooking times too.

**Q: Do I really need to oil the potatoes?**
A: Yes, friend, yes! The oil is your secret weapon for getting that glorious crisp and helping the seasonings stick. Don’t skimp, but don’t drown them either.

**Q: My potatoes aren’t getting crispy! What gives?**
A: Ah, the age-old dilemma! Are you overcrowding the basket? Did you preheat? Are they chopped evenly? Try cooking in smaller batches, giving them more room, and shaking frequently. Also, make sure they’re dry before oiling – moisture is the enemy of crispiness!

**Q: Can I add other veggies to the air fryer with the potatoes?**
A: You can, but I’d recommend sticking to veggies that cook at a similar rate, like bell peppers or onions. If you add something like broccoli, it might get mushy before the potatoes are done. Or worse, the potatoes might get mushy trying to keep up!

**Q: How do I store leftovers?**
A: Pop them in an airtight container in the fridge for 2-3 days. To reheat, throw them back in the air fryer at 375°F (190°C) for 5-7 minutes until crispy again. Microwave reheating is a crime against crispiness, just sayin’.

Final Thoughts

There you have it, fellow kitchen warrior! A ridiculously easy, unbelievably tasty recipe to make your Brentwood Air Fryer truly shine. These Crispy Parmesan Garlic Potatoes are about to become your new go-to side dish, snack, or even main course (no judgment, we’ve all been there). Now go forth, conquer those carbs, and revel in the glory of your crispy creations. You’ve earned this deliciousness!