Crispy Air Fryer Potatoes offer a fantastic and versatile side dish option, and using an air fryer simplifies the process, allowing for an effortlessly tasty batch of these herb butter-infused potatoes that turn out wonderfully crispy and irresistible.
Why You’ll Love These Air Fryer Potatoes
- Flavorful: Enjoy the perfect blend of garlic, herbs, and Parmesan seasoning that turns tender, golden-brown baby potatoes into a flavor-packed side dish.
- Quality Ingredients: This recipe focuses on high-quality ingredients like fresh garlic, olive oil, and Parmesan cheese, ensuring a fresh and balanced taste in every bite.
- Air Fryer Convenience: The use of an air fryer not only makes cooking effortless but also delivers irresistibly crispy and perfectly cooked potatoes with minimal mess.
- Healthier: Offering a lighter alternative to traditional frying, this recipe is not only straightforward to make but also a healthier choice for a delicious “fry” experience.
Recipe Ingredients
- Baby Potatoes: You can use red, golden, or fingerling potatoes. Scrub well and cut in half.
- Olive Oil: I recommend a light to medium olive oil, since this dish will be cooked at a fairly high heat.
- Fresh Garlic: Mince about 4 cloves (or to taste). You can substitute a sprinkle of garlic powder, but the flavor will be somewhat different.
- Salt and Pepper
- Dried Thyme and Oregano: These two herbs add pungency and balance to the richness of the oil and garlic.
- Parmesan Cheese: Who doesn’t love Parm? I use it here for depth of flavor and extra crispiness!
- Optional: Melted Butter and Chopped Fresh Parsley: Combine these and drizzle over the finished potatoes. Yum!
How To Make Air Fryer Potatoes
- Toss the Potatoes, Oil, Garlic, and Seasonings: In a large bowl, combine the scrubbed and halved potatoes with the other ingredients (except melted butter and parsley). Stir or toss well to coat.
- Fry in Air Fryer: Place the potatoes in a single, uncrowded layer in the air fryer basket. If you have too many potatoes, cook in batches to avoid crowding. Crowded food won’t get crispy. Fry at 400˚F for 10 minutes, shake and stir to turn the potatoes, and fry again for 8 minutes or so, until potatoes are tender and golden.
- Drizzle and Serve: Make the herb butter (if using) by melting butter and mixing in chopped fresh parsley, or fresh herbs of your choice. Remove the potatoes to a serving dish, drizzle, and enjoy!
Recipe Tips
- Wash the potatoes: There’s a reason for the old saying that a given object is “as dirty as an unwashed potato.” Root veggies, potatoes literally grow in the dirt and have to be washed well before cooking. I like to scrub my potatoes with a veggie brush, remove any imperfections with a small sharp knife, and then rinse well under running water.
- Dry Before Seasoning: Since water and oil don’t mix, dry the potatoes well with a clean dishcloth or paper towels before adding the oil and seasonings. Oil will coat a dry potato better!
- Dairy is Optional: If you’d like this dish to be dairy-free/vegan, leave out the cheese and butter. There’s no need to replace them, as the dish still packs a ton of flavor as-is.
How To Store and Reheat Leftovers
- Refrigerate leftovers in tightly-covered containers or food-storage bags for 3 to 5 days or freeze them for up to 1 month.
- To reheat, first thaw the potatoes (if frozen) in the refrigerator. Then place on a cookie sheet in a single layer, and bake at 350° until heated through.
