Once you try fries tossed with parmesan, garlic, and Italian seasoning, you'll never want to go back to plain fries again! Another fun twist is the balsamic and basil ketchup for dipping.
Ingreadient
- 3 medium russet potatoes (about 2 pounds)
- 2 Tbsp. olive oil
- 1/3 c. grated parmesan cheese
- 1 Tbsp. Italian seasoning
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- 1 c. ketchup
- 1 c. fresh basil, finely chopped
- 2 Tbsp. balsamic vinegar
Direction
- Preheat a 3 1/2-quart air fryer to 390ºF.
- Cut each potato in half lengthwise, then cut each half into 4 wedges. Put the potato wedges in a large bowl and fill with cold water. Use your hands to stir the potatoes several times to help remove the excess starch. Drain the potatoes, then dry well with a clean kitchen towel or paper towels.
- Wipe out the bowl; return the potatoes to the bowl along with the olive oil and toss to coat. Add the parmesan, Italian seasoning, garlic powder, salt, and pepper. Use your hands to rub the cheese and seasonings into the potatoes.
- In the air fryer basket, arrange the potatoes in a single layer (a little overlap is fine). Sprinkle any extra parmesan and seasonings from the bowl onto the potatoes and cook, turning the potatoes halfway through, until golden brown and crispy in spots, about 18 minutes. Transfer the potatoes to a serving plate. If there are any pieces that are not browned, return them to the air fryer and cook for an additional 3 to 5 minutes. Lightly sprinkle with salt and serve with the balsamic ketchup for dipping, if you like.
- For the balsamic ketchup (optional): In a small bowl, combine the ketchup, basil, and balsamic vinegar; refrigerate until ready to use.
