So… Let’s Talk About Why I Love Air Fryer Potatoes
You know those days when you’re just craving something salty and crispy, but you can’t quite justify deep frying—again? That’s how I ended up on my air fryer potatoes kick. The first time I made these, my little one sneaked half the batch before I’d even plated dinner. (Who can blame him, right?) Actually, I grew up with my grandma hovering over a cast-iron skillet, making the best fried potatoes in the Midwest. Air fried isn’t exactly the same, but it’s darn close—and a whole lot easier on the cleanup. Just don’t ask me about the time I tried to make these while also doing laundry… let’s just say, multitasking is not my superpower.
Why You’ll Love This (Or At Least, Why I Do)
I make these air fryer potatoes when I want real-deal flavor but, honestly, can’t be fussed with a pot of hot oil. My family goes crazy for these because they’re basically potato chips and roasties had a baby. (And yes, I absolutely pick at them straight out of the basket, burning my fingers every time. When will I learn?)
Also, if you ever struggled with soggy roasted potatoes, this recipe is pretty much foolproof. Except that one time I forgot to shake the basket halfway—I ended up with potato surprise (half golden, half… not). But hey, still tasty.
What You’ll Need (Substitutions Welcome!)
- About 4 medium potatoes (I use Yukon Golds, but russet works; honestly, I’ve even used those tiny new potatoes when that’s all I’ve got)
- 2 tablespoons olive oil (any veggie oil will do—sometimes I use avocado oil if it’s on sale)
- 1 teaspoon garlic powder (or skip it and use Italian seasoning, which is what my neighbor swears by)
- 1 teaspoon smoked paprika (don’t stress if you only have regular, or just add a pinch of cayenne—it’s all good)
- 1/2 teaspoon salt (sea salt feels fancier, but table salt is fine)
- A few grinds of black pepper (optional, but I go heavy on this because why not)
- (Optional) Fresh parsley or chives for sprinkling
My grandmother always insisted on using a certain brand of olive oil, but honestly, any decent one works fine. Life’s too short to stress over oil brands.
How To Make Them (AKA, The Fun Part)
- First, give your potatoes a good wash and either peel them (if you’re feeling fancy) or just leave the skins on like I do—more texture, less work.
- Chop your potatoes into bite-sized chunks. About an inch, but I’ve totally eyeballed it and survived. If you want them super crispy, cut them a bit smaller.
- Throw the chunks in a big bowl. Toss with the oil, garlic powder, paprika, salt, and pepper. I usually get my hands in there—it’s messy, but I swear they come out crispier. (This is where I sometimes forget how much paprika I’ve used—no biggie, just more flavor!)
- Preheat your air fryer to 400°F (200°C) for a couple of minutes. If you forget, it’s not a disaster; just add a minute or two to cooking time.
- Dump the potatoes in the basket. Don’t cram them in too much—a little breathing room means more crunch.
- Cook for 15 minutes, shake the basket (seriously, don’t skip this or you’ll get a patchy batch), then cook another 8–10 minutes. Sometimes I sneak a bite at this point—chef’s tax!
- Once they’re golden and crispy, dump them onto a plate, sprinkle with fresh herbs if you’re feeling posh, and try not to eat them all before anyone else sees.
Don’t worry if it looks a bit weird at the halfway point—my first batch looked like sad, wilted cubes but they perked right up!
Some Notes (From My Many, Many Attempts)
- If you cut the potatoes too big, they’ll take longer and may not get that crunchy magic. But hey, rustic is a vibe.
- I tried soaking the potatoes in water once (supposedly makes them crispier?)—but honestly, didn’t notice a big difference and it’s just another bowl to wash.
- I use my trusty old Ninja air fryer but this works with any decent model.
- If you want to use less oil, that’s fine, but they’ll be a bit less golden. On second thought, I actually find it works better if you use the full amount!
Variations I’ve Tried (And One Flop)
- Parmesan: Sprinkle a big handful over the potatoes for the last 5 minutes—delicious.
- Taco Spice: When I want to mix things up, I toss them with a packet of taco seasoning. It’s a hit at game night.
- Sour Cream & Onion: Toss finished potatoes with a mix of dried chives and a scoop of sour cream—tastes like those green bag crisps.
- Lemon Zest: I tried this once, and it was… odd. Not bad, but not my favorite. Maybe it’s just me?
Gear You Need (Or Improvise!)
Honestly, you just need an air fryer and a mixing bowl. But I’ve done this with a regular oven set super high (like 450°F) and a wire rack, just keep an eye on them so they don’t burn. If you don’t have a fancy basket, foil with holes poked in it works too—just a bit more elbow grease on cleanup.
How To Store Air Fryer Potatoes (If You Have Any Left…)
Pop them in an airtight container in the fridge. They’ll keep for about 2 days, though honestly, in my house they never last more than a day! They’re still good reheated in the air fryer for a couple of minutes—though I think this tastes better the next day, maybe because I’m not fighting over the last piece.
How I Serve ‘Em (Aka, My Favorite Part)
Usually, we just pile them up with a blob of ketchup—my youngest swears by ranch dressing though. Sometimes I serve them alongside eggs and call it brunch (no one complains). They also make the perfect side for air fryer chicken, if you want a full meal. I’ve even tossed them on salads for a bit of crunch.
Pro Tips—Stuff I Learned the Hard Way
- I once tried rushing the shake step and regretted it because half the potatoes were stuck together in a weird potato pancake. Now I always shake the basket, even if I’m balancing a cup of tea at the same time.
- If you overcrowd the basket, you’ll get soggy fries. Resist the urge—even if you’re hungry. Patience pays off!
- Don’t skimp on seasoning; bland potatoes are just, well, sad. Taste as you go (but not right out of the air fryer unless you enjoy burning your tongue, which for some reason, I do repeatedly).
FAQ—Answers to Questions I Get All the Time
- Can I use sweet potatoes? Oh absolutely! They’ll need a tad less time. I find they get browner but a little softer inside. Still tasty—the kids don’t complain.
- Do I have to peel the potatoes? Nope! I’m too lazy most days, and the skins get all crispy and lovely. Plus, more fiber or so I tell myself.
- My potatoes aren’t crispy, what gives? Might be too much in the basket or not enough oil. Also, try bumping up the temp for the last couple minutes, that usually does the trick.
- Can I double the recipe? Well, yes, but you’ll probably want to cook in two batches. I tried cramming them all in once—didn’t end well (think potato stew instead of crispy bites).
- Do I really need an air fryer? I mean, it helps, but as I said earlier, you can make do with a hot oven and some creative thinking. And maybe open a window if you set off the smoke alarm, not that I’d know from experience (ahem).
So there you go—my not-so-secret recipe for air fryer potatoes. If you try them, let me know how it turns out, or if you’ve found a wilder flavor combo. Cooking’s supposed to be fun, after all. (And if you need more inspiration, these other air fryer recipes are worth a look!)
Ingredients
- 1.5 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2In a large bowl, toss the halved potatoes with olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper until evenly coated.
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3Arrange the seasoned potatoes in a single layer in the air fryer basket. Cook for 18 minutes, shaking the basket halfway through for even crisping.
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4Check for doneness; potatoes should be golden and fork-tender. Cook an additional 2-3 minutes if needed.
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5Transfer to a serving bowl and garnish with chopped fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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