Crispy Air Fryer Potatoes

These air fryer potatoes have everything you want from a roasted potato: a crunchy, golden exterior and a soft, fluffy interior. They take less time than oven-roasting, and they use only a tablespoon of oil. Serve them with eggs at breakfast, alongside chicken or steak at dinner, or simply with a favorite dipping sauce.

Ingredients

• 1 1/2 lb (680 g) Yukon Gold or baby potatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried rosemary or thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan, optional
• Chopped fresh parsley, for serving

Step-by-Step Instructions

1. Cut the potatoes. Scrub the potatoes and cut them into 3/4-inch (2 cm) pieces. Halve or quarter baby potatoes. Even sizes cook evenly.
2. Soak (optional but recommended). Soak the cut potatoes in cold water for 15 to 30 minutes. This removes surface starch and makes them crispier. Drain and dry very thoroughly with a towel.
3. Preheat the air fryer to 400°F (200°C).
4. Season. Toss the potatoes with the olive oil, garlic powder, paprika, rosemary, salt and pepper.
5. Air fry. Spread the potatoes in the basket in a single layer, cooking in batches if necessary. Air fry for 18 to 22 minutes, shaking the basket every 5 to 7 minutes, until golden brown and crisp and tender inside when pierced with a fork.
6. Finish. Toss with Parmesan, if using, while still hot, and sprinkle with parsley.

Which Potatoes Are Best?

• Yukon Gold: Creamy and buttery inside with thin skins that crisp well. A great all-rounder.
• Red or baby potatoes: Hold their shape and have a pleasant, waxy texture.
• Russet: Very fluffy inside and very crispy outside, but they can fall apart slightly. Excellent for fries.

Tips for Extra-Crispy Potatoes

• Dry them well. Water is the enemy of crispiness; moisture steams the potatoes instead of crisping them.
• Do not overcrowd. A single layer allows hot air to reach every surface.
• Shake the basket often so every side browns.
• Season after cooking with delicate herbs and cheese so they do not burn.

Variations

• Ranch potatoes: Toss with 1 tablespoon dry ranch seasoning instead of the spices.
• Cajun potatoes: Use 1 1/2 teaspoons Cajun seasoning.
• Breakfast potatoes: Add diced onion and bell pepper for the last 8 minutes.
• Loaded potatoes: Top with cheddar, bacon bits, sour cream and chives.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 375°F (190°C) for 4 to 5 minutes until crispy again.

Frequently Asked Questions

Do I need to peel the potatoes?
No. The skins add texture, flavor and nutrients. Just scrub them well.

Can I make sweet potatoes this way?
Yes. Sweet potatoes cook a little faster, about 14 to 18 minutes, and brown more quickly due to their natural sugars.

My potatoes are not crispy. What went wrong?
The basket was probably overcrowded, or the potatoes were not dried well. Cook in smaller batches and give them a few more minutes.