Air Fryer Roasted Baby Potatoes

Ingredients

Main Ingredients

• 1.5 lbs (680g) Baby Potatoes: Little Gem, Baby Yukon Gold, or Red Creamer potatoes work best due to their dense texture and buttery flavor.
• 1.5 tbsp High-Smoke-Point Oil: Avocado oil, light olive oil, or canola oil (avoid extra virgin olive oil at high temperatures as it burns easily).
• 1/2 tsp Baking Soda: Essential for raising water pH during par-boiling.
• 1 tbsp Water: Reserved or used for blooming spices if desired.

Seasoning Blend

• 1 tsp Kosher Salt: Plus 1 tbsp for the boiling water.
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika: Adds depth, color, and a subtle smokiness.
• 1/2 tsp Dried Oregano or Thyme
• 2 tbsp Fresh Parsley: Finely chopped for garnish.
• 2 tbsp Flaky Sea Salt (Optional): For finishing.

Instructions

Step 1: Preparation & Par-Boiling

1. Wash & Prep: Thoroughly wash 1.5 lbs of baby potatoes under cold water to remove excess dirt. Halve each potato lengthwise. If any are larger, quarter them so all pieces are uniform in size (roughly 1-inch thick).
2. Boil Water: In a medium stockpot, add 2 quarts of water, 1 tbsp kosher salt, and 1/2 tsp baking soda. Bring to a rapid boil over high heat.
3. Par-Boil: Carefully drop in the halved baby potatoes. Reduce heat slightly to maintain a rolling boil and cook for 7 to 8 minutes . The potatoes should be slightly fork-tender on the outside but still firm at the center. Do not overcook them to the point of falling apart.
4. Drain: Drain the potatoes completely using a colander. Let them sit in the colander for 2 minutes so residual steam evaporates. Dry surface area equals crispier results.

Step 2: The “Rough-Up” & Seasoning

1. Create the Slurry: Transfer the drained potatoes back into a dry mixing bowl.
2. Roughing Up: Vigorously shake the bowl back and forth or toss the potatoes using a silicone spatula for 15–20 seconds. You want the edges of the potatoes to look slightly mashed, frayed, and coated in a soft starch paste.
3. Oil & Season: Drizzle 1.5 tbsp of avocado oil over the potatoes. Sprinkle in the garlic powder, onion powder, smoked paprika, dried oregano, kosher salt, and black pepper.
4. Toss: Gently toss until every potato is evenly coated with oil and the seasoning mixture clings to the roughed-up outer edges.

Step 3: Air Frying

1. Preheat: Set your air fryer to 400°F (200°C) and preheat for 3 minutes.
2. Arrange: Transfer the seasoned baby potatoes into the preheated air fryer basket. Arrange them in a single layer with cut sides facing down first. Note: Avoid overloading the basket; if your air fryer is smaller than 4 quarts, cook in two separate batches.
3. First Cook Phase: Air fry at 400°F (200°C) for 10 minutes .
4. Shake & Turn: Pull the basket out and shake vigorously to rotate the potatoes.
5. Second Cook Phase: Return to the air fryer and continue cooking at 400°F (200°C) for an additional 8 to 10 minutes until the skin is deep golden-brown, blistered, and crackles when tapped with a fork.

Step 4: Plate & Garnish

1. Rest & Season: Transfer hot potatoes to a serving bowl. Immediately sprinkle with freshly chopped parsley and flaky sea salt.
2. Serve: Serve hot alongside your favorite dipping sauce.

Nutrition

Calories: 172 kcal — · Protein: 3.5 g 7% · Fat: 5.2 g 7% · Carbohydrates: 28.5 g 10% — Dietary · Saturated Fat: 0.7 g 4% — Trans · Fiber: 3.8 g 14% — · Sugar: 1.8 g — · Sodium: 420 mg 18%