Air Fryer Potatoes

Golden, crispy air fryer potatoes with tender interiors — an easy, quick side made with baby/new potatoes, a touch of oil and herbs for maximum flavor.

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Course: Side Dish

Cuisine: American

Keyword: air fryer potatoes, crispy potatoes, baby potatoes, easy side, weeknight side

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 200kcal

Ingredients

1.5 lb 700 g small new potatoes or baby potatoes, halved
1½ tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp garlic powder
1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
1 tsp dried thyme or 1 tbsp fresh chopped thyme
Optional: 1 tbsp chopped parsley
Optional: lemon wedge for serving

Instructions

Wash the potatoes thoroughly and pat them dry to remove surface moisture.
If using larger potatoes, cut into uniform halves or quarters for even cooking.
Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
In a bowl, toss potatoes with olive oil, salt, pepper, garlic powder, rosemary, and thyme until evenly coated.
Arrange potatoes in a single layer in the air fryer basket, avoiding overcrowding.
Cook at 400°F (200°C) for 10 minutes, then pause and shake the basket or flip the potatoes.
Continue cooking for another 8–12 minutes until skins are crisp and interiors are tender when pierced with a fork.
Check doneness with a fork; cook an extra 2–4 minutes if needed for more browning.
Transfer to a serving bowl, sprinkle with chopped parsley and a squeeze of lemon if using.
Serve immediately for best texture; store leftovers in an airtight container and reheat in the air fryer to restore crispiness.

Nutrition