Air Fryer Potatoes

Ingredients

• 680 g (1½ pounds)baby potatoes
• 15 ml (1 tablespoon)olive oil
• 1 teaspoonItalian seasoning
• ¾ teaspoongarlic powder
• to tastesalt and black pepper
• 2 tablespoonsgrated Parmesan cheese

Instructions

1. 1

   Preheat the air fryer

   Preheat the air fryer to 200°C (400°F) for 5 minutes.

2. 2

   Prepare the potatoes

   Wash and dry the potatoes thoroughly. Halve them so the pieces are about 2 cm (¾ inch), then put them in a large bowl.

3. 3

   Season the potatoes

   Drizzle the olive oil over the potatoes and add the Italian seasoning, garlic powder, salt and pepper. Toss to coat evenly, then add the Parmesan and stir to distribute it.

4. 4

   Arrange in the basket

   Set the potatoes in a single layer in the air fryer basket, leaving a little space between the pieces so air can circulate. Cook in batches if needed.

5. 5

   Air fry until tender

   Air fry at 200°C (400°F) for about 14 minutes, tossing the potatoes halfway through. They are ready when browned at the edges and tender when pierced with a fork.

6. 6

   Reheat any batches

   If cooking in batches, return all the cooked potatoes to the air fryer and heat for 1–2 minutes so they can be served hot together.

7. 7

   Serve straight away

   Serve immediately, adding more salt and Parmesan to taste if desired.

What are air fryer potatoes?

They are small potatoes roasted in a countertop air fryer, a quicker take on the familiar American-style roasted potato side. The circulating hot air helps brown the outside while the inside turns tender.

Baby potatoes work especially well here because they can be halved into small, fairly even pieces. Olive oil, dried herbs, garlic and Parmesan bring flavour without hiding the potato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 5g protein, 31g carbs, 4g fat.

Potatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; the Parmesan also adds some protein, though the dish is mainly a potato side. Balance a portion with a protein-rich main and vegetables or salad.

Choosing and preparing the potatoes

Baby potatoes: choose firm potatoes of similar size so the halves cook at roughly the same rate. Halve them to about 2 cm (¾ inch) as directed.

Drying: dry the washed potatoes thoroughly before adding oil and seasoning. A dry surface helps them brown rather than steam.

Seasoning for an even coating

Oil and herbs: toss the potatoes with olive oil, Italian seasoning, garlic powder, salt and pepper before adding the cheese. This distributes the seasoning across the cut surfaces.

Parmesan: stir it through after the first toss so it is spread around the potatoes. Keep an eye on the basket as the cheese can brown along with the potato edges.

Give the air room to circulate

Single layer: arrange the pieces with a little space between them instead of packing the basket tightly. Crowding traps moisture and can leave the potatoes less crisp.

Batches: if the potatoes do not fit with room around them, cook them in batches. The brief final reheat brings earlier batches back up to serving temperature.

Check browning and tenderness

Timing: cook at 200°C (400°F) for about 14 minutes, tossing halfway through. Air fryer models and potato sizes can vary, so use the visual and fork tests as your guide.

Doneness: look for browned edges and a fork that slides easily into the centre. If the potatoes need more time, continue cooking briefly and check again.

What to serve with them

These potatoes suit roast chicken, grilled fish, burgers or a vegetable main. Their garlic, herb and Parmesan seasoning also works alongside eggs or a simple salad.

For a more rounded plate, pair them with a source of protein and a generous serving of vegetables. Serve them soon after cooking for the best contrast between crisp edges and fluffy centres.

Recipe notes & tips

• Dry the potatoes well after washing to help them brown.
• Cut the halves to a similar size for more even cooking.
• Preheat the air fryer for the full 5 minutes.
• Toss the potatoes halfway through the cooking time.
• Leave gaps between pieces, cooking in batches if necessary.
• Add extra Parmesan just before serving if you want a stronger cheesy finish.

Variations

• Add smoked paprika: toss it in with the Italian seasoning for a warmer, smoky flavour.
• Use fresh herbs: scatter chopped parsley over the potatoes just before serving.
• Add chilli: include a pinch of chilli flakes with the dry seasonings.
• Try another hard cheese: replace the Parmesan with finely grated Pecorino.
• Make them lemony: finish with a little lemon zest for a bright note.

Common mistakes to avoid

• Crowding the basket: the potatoes can steam instead of brown, so cook them in batches.
• Leaving the potatoes damp: excess water can hinder browning, so dry them thoroughly.
• Uneven pieces: different sizes cook at different speeds, so halve the potatoes to a similar size.
• Skipping the halfway toss: the potatoes may brown unevenly, so turn them during cooking.
• Relying only on the timer: check for browned edges and a tender centre with a fork.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in the air fryer until hot, which will help bring back some of the crispness.

Frequently asked questions