Air Fryer Potatoes

Ingredients

• 680 g (1 1/2 lb)baby potatoes
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)dried basil
• 5 ml (1 teaspoon)dried rosemary
• 5 ml (1 teaspoon)garlic powder
• 3.75 ml (3/4 teaspoon)kosher salt

Instructions

1. 1

   Preheat the air fryer

   Follow your air fryer’s instructions for preheating, and heat it to 190°C (375°F).

2. 2

   Prepare the potatoes

   Wash and dry the baby potatoes, then cut each one in half.

3. 3

   Season the potatoes

   Put the halved potatoes in a bowl and pour over the olive oil. Add the basil, rosemary, garlic powder and salt, then toss with your hands until evenly coated.

4. 4

   Fill the basket

   Arrange the seasoned potatoes in the air fryer.

5. 5

   Air fry until crisp

   Cook for 9 minutes, toss the basket, then cook for another 7–9 minutes, until the potatoes are cooked through and crisp.

6. 6

   Serve straight away

   Serve the potatoes immediately.

What are air fryer potatoes?

Air fryer potatoes are bite-sized potatoes cooked with circulating hot air until their surfaces turn crisp and their centres become tender. This American-style side takes the familiar combination of potatoes, oil and dried herbs and adapts it for a countertop air fryer.

Baby potatoes are convenient here: halved, they need little preparation and offer a good balance of browned cut surfaces and soft interiors. A short list of pantry seasonings makes them easy to pair with many meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 4g protein, 30g carbs, 7g fat.

Most of the carbohydrates come from the potatoes, while olive oil supplies most of the fat; the dish contains only a modest amount of protein. Pair a serving with a protein-rich main and a generous portion of vegetables to round out the meal.

Why baby potatoes work

Small potatoes are quick to halve and cook in the time given. Cut them into pieces of similar size so they finish at roughly the same time.

Dry potatoes: after washing, dry them well before adding the oil. Excess water can make it harder for the surfaces to crisp.

Coating with oil and herbs

Even coating: toss the potatoes thoroughly with the oil and seasonings so the herbs and salt are distributed across the cut surfaces. Using your hands makes it easier to check that no pieces are left dry.

Dried herbs: basil and rosemary give the potatoes a savoury, aromatic flavour, while garlic powder adds seasoning without introducing extra moisture.

Getting the texture right

Room in the basket: spread the potatoes out rather than packing them tightly, so hot air can reach their surfaces. If they do not fit comfortably, cook them in batches.

Midway toss: turning the basket after the first 9 minutes helps expose different sides to the heat. The potatoes are ready when a knife passes through the centres easily and the outside looks crisp.

Timing and doneness

The stated cooking time is 16–18 minutes after preheating, with the basket tossed at the 9-minute mark. Air fryers can vary, so start checking at 16 minutes and add time if the potatoes are not yet tender.

Cut size matters: larger halves may need a little longer, while smaller pieces can cook more quickly. Keep the pieces similar in size for a more even result.

What to serve with them

These potatoes suit roast chicken, grilled fish, burgers or a plate of vegetables and beans. Their herby seasoning is versatile enough to sit alongside both simple weekday meals and more substantial dinners.

For a balanced plate, add a protein-rich main and a fresh or steamed vegetable. Serve the potatoes soon after cooking, while their exterior is at its crispest.

Recipe notes & tips

• Dry the potatoes well after washing to help their surfaces crisp.
• Halve the potatoes into similar-sized pieces for more even cooking.
• Toss thoroughly so the oil and seasonings coat every piece.
• Avoid crowding the air fryer basket; cook in batches if needed.
• Check for tenderness at 16 minutes, as air fryer performance can vary.
• Serve immediately for the best contrast between crisp edges and tender centres.

Variations

• Add paprika: replace some of the dried herbs with paprika for a warmer, earthy flavour.
• Use fresh herbs: toss chopped fresh herbs through the potatoes just before serving.
• Add black pepper: season with freshly ground black pepper alongside the salt.
• Try Parmesan: scatter finely grated Parmesan over the hot potatoes before serving.
• Make them spicy: add a pinch of chilli flakes to the oil and seasoning.

Common mistakes to avoid

• Wet potatoes: leftover water can interfere with browning; dry them thoroughly before seasoning.
• Uneven pieces: differently sized halves may cook at different rates; cut them to a similar size.
• Crowded basket: piled-up potatoes can cook less evenly; arrange them with space or use batches.
• Skipping the toss: one side may brown more than the other; toss the basket after 9 minutes.
• Cooking by time alone: potatoes may need slightly longer in some air fryers; check that the centres are tender.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in the air fryer until hot and crisp again; microwaving is convenient but will soften the outside.

Frequently asked questions