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You guys absolutely LOVE my Crispy Parmesan Roasted Potatoes. I mean, I can't blame you! They're deeply golden with crunchy, salty edges, and a pillowy, tender inside. Well, I decided to give this recipe a tiny update using my air fryer. This update has half the butter, and cooks in half the time while maintaining that glorious texture we all love!
Ingredients
2 lb yukon golds
½ cup Parmesan cheese, finely grated
2 tbsp butter, melted
1/2 tbsp olive oil
1 tsp sea salt
1 tsp dried parsley
½ tsp thyme, garlic powder, and black pepper
For water:
2 tbsp salt
2 tsp baking soda
Directions:
Bring a large pot of water with 2 tablespoons salt and 2 teaspoons baking soda to a boil. While the water is coming to a boil, cut the potatoes into thick wedges of roughly equal size. Place the sliced potatoes into boiling water and boil for 12-15 minutes, or until fork tender.
Combine the butter, olive oil, sea salt, parsley, thyme, garlic powder, and black pepper.
Once the potatoes are cooked, strain and coat with the seasoned butter mixture. Dump the potatoes into your air fryer basket and cook at 400 degrees for 18-20 minutes, or until the potatoes are crispy and deeply golden. Enjoy!