Air-Fryer Parmesan, Rosemary, and Black Pepper French Fries

Step 1

Do not clean out the tossing bowl while you are cooking; the residual oil helps the crisping process.

Step 2

Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks.

Step 3

Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot tap water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.

Step 4

Toss potatoes with 1 tablespoon oil in clean, dry bowl, then transfer to air-fryer basket. Place basket in air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and gently toss to redistribute. Return potatoes to air fryer and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5 to 10 minutes.

Step 5

Transfer potatoes to now-empty bowl and toss with ¼ cup Parmesan, 1 tablespoon rosemary, remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Return potatoes to air fryer, increase temperature to 400 degrees, and cook until golden brown and crisp, 15 to 20 minutes, tossing gently in bowl to redistribute every 5 minutes.

Step 6

Transfer fries to bowl and toss with ¼ cup Parmesan and remaining 1 teaspoon rosemary. Season with salt and pepper to taste. Transfer to larger plate and sprinkle with remaining ¼ cup Parmesan. Serve immediately.