A beginner-friendly air frying method for making crispy baby potatoes with a crunchy exterior and fork-tender interior.
Ingredients
- 1.5 lbs (700g) baby yellow or red potatoes (washed, dried thoroughly, and cut in half or left whole if very small)
- 1.5 tablespoons extra-virgin olive oil (or avocado oil for high-heat crisping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning or dried rosemary
- 3/4 teaspoon fine sea salt (or kosher salt)
- 1/2 teaspoon freshly ground black pepper
- Optional garnish: 2 tablespoons freshly grated Parmesan cheese and 1 tablespoon chopped fresh parsley
Instructions
- Rinse your baby potatoes thoroughly under cold water and pat them completely dry with a clean kitchen towel or paper towels. Cut any larger baby potatoes in half so they are uniform in size (about 1-inch chunks), ensuring even cooking times.
- Place the dried potato pieces into a large mixing bowl. Drizzle the 1.5 tablespoons of extra-virgin olive oil evenly over the potatoes, tossing well to coat every piece. Sprinkle the garlic powder, onion powder, dried Italian seasoning, fine sea salt, and black pepper directly onto the oiled potatoes. Toss vigorously until all the potato surfaces are evenly coated in the oil and spice blend.
- Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes. Transfer the seasoned baby potatoes into the preheated air fryer basket, spreading them out into an even layer. Cook at 400°F (200°C) for 20 to 25 minutes total. Pull the basket out and shake vigorously every 6 to 7 minutes to redistribute the potatoes and ensure all sides turn golden brown and crisp.
- Check that the potatoes are fork-tender on the inside and deeply golden and crisp on the outside. Transfer the hot potatoes to a serving bowl. If desired, toss immediately with freshly grated Parmesan cheese and chopped parsley while the potatoes are still piping hot. Serve right away.
Notes
Dry Thoroughly: Never skip the step of patting your washed potatoes completely dry. Water creates steam, which leads to soggy skin instead of a crunchy exterior. Shake the Basket: Shaking the air fryer basket halfway through the cooking cycle is essential for even browning and crisping on all sides. Potato Variety: Baby Yukon Gold potatoes offer a naturally buttery flavor and creamy interior texture that contrasts wonderfully with the crispy skin. Storage: Store leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheating: To restore their crispiness, do not microwave them. Instead, reheat them in the air fryer at 380°F for 4 to 5 minutes until hot and crisp again.
