These Garlic Parmesan Air Fryer Potato Cakes are crispy on the outside, creamy on the inside, and a delicious way to use up leftover mashed potatoes. They make a perfect side dish, snack, or appetizer!
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 27 minutes
Servings: 6–8 potato cakes
Ingredients
- 2 cups cold mashed potatoes
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs (plus extra for coating, optional)
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon melted butter or olive oil
- Cooking oil spray
Instructions
1. Make the Mixture
In a large bowl, combine the mashed potatoes, Parmesan, panko, egg, garlic, parsley, garlic powder, onion powder, salt, pepper, and melted butter. Mix until well combined.
2. Shape the Potato Cakes
Divide the mixture into 6–8 equal portions and shape into patties about ½ inch (1.25 cm) thick.
Optional: Coat each patty lightly in additional panko breadcrumbs for an extra crispy crust.
3. Preheat the Air Fryer
Preheat the air fryer to 190°C (375°F) for 3–5 minutes.
4. Air Fry
- Lightly spray both sides of the potato cakes with cooking oil.
- Arrange them in a single layer in the air fryer basket.
- Air fry for 10–12 minutes, flipping halfway through.
- Cook until golden brown and crispy on both sides.
5. Serve
Garnish with extra Parmesan and chopped parsley. Serve warm.
Flavor Variations
- 🥓 Loaded: Add cooked bacon bits and shredded cheddar cheese.
- 🌶️ Spicy: Mix in chopped jalapeños and a pinch of cayenne pepper.
- 🌿 Herb: Add fresh chives, dill, or thyme.
- 🧀 Cheesy: Place a cube of mozzarella in the center of each potato cake before shaping.
Serving Suggestions
Serve with:
- Sour cream
- Garlic aioli
- Ranch dressing
- Spicy mayo
- Marinara sauce
They also pair well with grilled chicken, steak, pork chops, or a fresh salad.
Tips for Success
- ✔️ Cold mashed potatoes hold together better than warm ones.
- ✔️ If the mixture feels too soft, add a little more panko.
- ✔️ Avoid overcrowding the basket—cook in batches if needed.
- ✔️ Spray lightly with oil for a crisp, golden finish.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze uncooked or cooked potato cakes for up to 2 months.
- Reheat: Air fry at 190°C (375°F) for 3–5 minutes until hot and crispy.
Pro Tip: Add a tablespoon of finely chopped green onions to the potato mixture for extra flavor and a pop of color. These potato cakes are even better served with a dollop of sour cream and a sprinkle of fresh chives! 🥔🧄🧀
