Crispy Air Fryer Potatoes

Ingredients

• 6small potatoes
• ½ tbsp (7.5 ml)salt
• ⅛ tsp (about 0.6 ml)bicarbonate of soda
• 2½ tbsp (37.5 ml)vegetable oil
• ½ tsp (about 2.5 ml)salt
• ½ tsp (about 2.5 ml)smoked paprika
• ½ tsp (about 2.5 ml)garlic powder
• 1 pinchground black pepper

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large saucepan and cover them with cold water. Bring the water to the boil.

2. 2

   Add salt and soda

   Once the water is boiling, add ½ tbsp salt and the bicarbonate of soda. Boil vigorously for 8–10 minutes.

3. 3

   Mix the coating

   Stir the vegetable oil, ½ tsp salt, smoked paprika, garlic powder and black pepper together in a small bowl. Preheat the air fryer to 200°C (400°F).

4. 4

   Coat the potatoes

   Drain the potatoes and put them in a bowl. Gently toss them with the seasoning mixture.

5. 5

   Air fry once

   Arrange the potatoes in the air fryer basket and cook for 10 minutes.

6. 6

   Shake and crisp

   Shake the basket to turn the potatoes, then cook for another 10–15 minutes, until crisp.

What are air fryer potatoes?

Air fryer potatoes are a simple potato side, cooked in a basket-style appliance until their outsides are browned and crunchy. This version uses a brief boil before air frying, a preparation that helps give the outside a rougher surface for crisping.

The seasoning keeps to familiar flavours: smoked paprika, garlic and black pepper. The result is an easy accompaniment that works with a range of meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 3g protein, 30g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the vegetable oil contributes most of the fat. The potatoes provide a little protein, but the recipe has no substantial protein-rich ingredient; serve it with a protein-rich main and vegetables for a more balanced plate.

Why boil them first?

Parboiling: The potatoes cook in salted water with a little bicarbonate of soda for 8–10 minutes. This softens them before they go into the air fryer, so the cooking time there can focus on browning and crisping.

Doneness: They should be starting to soften but still hold together when drained and tossed. If they are very soft, handle them especially gently so they do not break apart.

Getting the seasoning to stick

Oil first: The vegetable oil helps coat the potatoes and carries the dried seasonings over their surfaces. Toss gently rather than stirring hard, which can mash the softened edges.

Even coating: Mix the oil, salt, paprika, garlic powder and pepper before adding them to the potatoes. This distributes the spices more evenly than sprinkling them on one at a time.

How to get them crisp

Basket space: Spread the potatoes in the basket so hot air can circulate around them. If they are piled tightly together, they may cook less evenly.

Shake: After the first 10 minutes, shake the basket to turn and rearrange the pieces. Continue for 10–15 minutes, checking for crisp, browned surfaces.

Timing and texture cues

The recipe gives 8–10 minutes for boiling, followed by 20–25 minutes in the air fryer, including the shake. The exact finish can vary with the potatoes' size and the air fryer, so use crispness and colour as your cues.

For smaller pieces, start checking towards the shorter end of the air-frying range. Keep cooking in short intervals if the outsides need more colour.

What to serve with them

Serve the potatoes hot as a side for roast chicken, grilled fish or a vegetable main. Their smoky, savoury seasoning also goes well with a simple salad or steamed greens.

For a more substantial plate, pair them with a protein-rich main and add vegetables. A dip can be served alongside, though it is not part of the recipe.

Recipe notes & tips

• Cut potatoes into similar-sized pieces if they vary greatly, so they cook at a similar pace.
• Let the boiled potatoes drain well before tossing them with the oil mixture.
• Use a gentle hand when coating the potatoes to keep them intact.
• Shake the basket thoroughly after the first 10 minutes to expose different sides to the hot air.
• Check the potatoes near the end of the cooking range, as air fryers can vary.

Variations

• Herb finish: Sprinkle chopped parsley over the cooked potatoes before serving.
• Extra garlic: Add a little more garlic powder to the oil mixture.
• Peppery version: Increase the ground black pepper to taste.
• Milder seasoning: Reduce the smoked paprika for a subtler smoky flavour.
• Dip on the side: Serve with a favourite dip rather than adding it to the coating.

Common mistakes to avoid

• Skipping the boil: The potatoes may not soften sufficiently before crisping; follow the 8–10 minute boiling step.
• Boiling too long: Very soft potatoes can fall apart when coated; begin checking at 8 minutes.
• Rough tossing: Broken pieces can become mushy; fold the coating through gently.
• Crowding the basket: Tightly packed potatoes may cook unevenly; leave room for air to circulate.
• Stopping too soon: Pale potatoes may not yet be crisp; use the extra 10–15 minutes as needed.

How to store

Refrigerate leftover potatoes in a covered container and use within 3 days. Reheat in the air fryer until hot and crisp again; they may be softer after refrigeration than when freshly cooked.

Frequently asked questions