Let’s Talk About Air Fryer Potatoes (and a Minor Potato Incident)
Okay, friend, if you’ve ever had a random craving for crispy potatoes at 10pm (no? just me?), this is honestly the recipe I reach for. I still remember the first time I tried making these — it was after a long day, and, not gonna lie, I was too lazy to scrub my oven tray. Enter the air fryer. Game. Changer. There’s something about those golden, crunchy edges that always makes me smile. Also, one time I dropped a whole bowl of these on my dog’s bed, so now he thinks air fryer potatoes are a snack for him too. (He’s wrong, but he’s adorable.)
Why You’ll Love This (or, Why I Keep Making These)
I make this when I’m craving something starchy and comforting but can’t be bothered with a ton of cleanup. My family goes absolutely bonkers for these, especially since I started adding smoked paprika (try it, trust me). Sometimes, though, I get a little too carried away with the garlic. Anyway, these potatoes are super flexible — great for breakfast, snacking, even as a side for, well, almost anything. And if you’ve ever struggled to get them crispy without drowning them in oil, this method solves that (after, like, a dozen tries and a few burnt batches — we’ve all been there, right?).
What You’ll Need (and What You Can Swap)
- 4 medium potatoes (I love Yukon Gold, but honestly, russets or red potatoes work — I sometimes even use those tiny new potatoes when I’m feeling fancy)
- 1-2 tablespoons olive oil (or whatever oil you’ve got — avocado oil is okay in a pinch, though I find it browns less)
- 1 teaspoon salt (sea salt if you’ve got it, but table salt is completely fine; my grandmother swore by Maldon flakes, but I mostly use whatever’s on hand)
- 1/2 teaspoon black pepper (freshly ground if you’re feeling posh)
- 1 teaspoon smoked paprika (optional, but it makes these pop)
- 1/2 teaspoon garlic powder (I sometimes skip this if I’m adding fresh herbs later)
- Fresh herbs — parsley, chives, dill (totally optional, but a handful thrown on at the end is nice)
How I Actually Make Them (With a Few Little Sidesteps)
- First, give your potatoes a good scrub unless you’re after extra crunch from random dirt (kidding, sort of). No need to peel — I’m way too lazy for that, and the skin gets super crispy anyway.
- Chop them into chunks. You can go wedges, cubes, or even thin slices. I usually aim for about an inch thick, but honestly, I eyeball it. The main thing is to keep them kinda the same size so they cook evenly (though if you get a couple rogue tiny bits, they get extra crispy — bonus for snackers).
- Toss the potatoes in a bowl with oil, salt, pepper, paprika, and garlic powder. This is where I sneak a taste (yes, raw potato is weird, but I can’t resist the spice mix sometimes; don’t judge).
- Preheat your air fryer to 400°F (about 200°C). Or don’t — I forget half the time and it still works out.
- Dump the potatoes in the basket. Don’t overstuff it — they need a bit of room to get crispy (I learned this the hard way — twice, actually).
- Cook for 15 minutes. Pull out the basket, give it a good shake or stir. This is where they start looking weird and pale — don’t worry, they’ll crisp up.
- Pop them back in for another 8-12 minutes, until golden and crunchy. Sometimes I go longer if I want them extra shattery.
- Sling them onto a plate, shower with fresh herbs if you’re feeling snazzy, and try not to eat them all before anyone else sees.
Little Discoveries (aka What I Figured Out by Accident)
- If you cut the potatoes too small, they basically turn into potato chips. Which is… not a bad thing?
- Letting the potatoes sit in cold water for 10 minutes before seasoning gets them even crispier, but I only do this when I remember (which is rare).
- Once I forgot the oil entirely — not recommended unless you like very dry spuds.
Variations That Actually Worked (And One That Didn’t)
- Sometimes I add a sprinkle of parmesan just before the end — melts and goes all lacy. So good.
- Try curry powder or lemon pepper for a totally different vibe.
- I once tried tossing them in sriracha before air frying. Too sticky, didn’t crisp. Lesson learned — save the sauce for serving!
What If I Don’t Have an Air Fryer?
Honestly, you can totally use a regular oven — just crank it to 425°F, spread the potatoes out on a big tray, and roast for 30-35 minutes, flipping halfway. Not quite the same, but still darn good. Or borrow an air fryer from your neighbor (just bring them some potatoes as a thank you — trust me, it works!).
How Long Do These Actually Last? (Not Long in My House)
If you somehow have leftovers, pop them in a container and keep ’em in the fridge. They’re okay for 2-3 days, but, honestly, they lose a bit of their crunch (unless you reheat in the air fryer for a few minutes). That said, they rarely survive more than a day here. My partner once ate them cold for breakfast — not my thing, but I respect the commitment.
How I Like to Serve Air Fryer Potatoes (And Family Traditions)
I love piling these up next to some scrambled eggs for brunch, but they’re also killer with roast chicken or even just a pile of sauteed veggies. My cousin insists they’re best dipped in spicy mayo (she might be onto something). At Christmas, we dump a mountain of them onto a platter and let everyone go wild. Someone always sneaks the crispiest bits.
Pro Tips (aka The Potato Regrets List)
- I once tried rushing the shaking step — result: potatoes welded together like a potato brick. Don’t skip the shake halfway through.
- If you forget to season until the end, the flavor just sits on the outside. Still edible, but not as yum.
- And let them cool for a minute or two — the insides finish setting up. I always burn my tongue. Every. Single. Time.
Questions Folks Actually Ask Me
Q: Can I use sweet potatoes?
Yep! Just cut them the same size. They cook a little faster; check after 15 minutes. They’re sweeter, obviously, but so good. This guide from Feasting at Home helped me nail the timing.
Q: Do these freeze well?
Meh, not really. They get a bit sad and soggy when reheated. I’d just halve the batch if you’re worried about leftovers.
Q: Is parchment paper in the air fryer basket okay?
Yeah, but make sure it’s weighted down or it’ll blow around. I learned the hard way — almost set off the smoke alarm. Actually, Serious Eats has a great guide on what not to do with air fryers, and I probably broke at least three rules.
Q: Are air fryer potatoes healthy?
Probably healthier than deep fried, anyway. I use way less oil, and they’re still golden. But I’m not your nutritionist (my food pyramid is basically potatoes and cheese).
And, okay, quick side note: Once, while waiting for these to finish, I started researching potato varieties and somehow ended up reading about all the different types. Turns out, there are hundreds. Who knew? Anyway, back to potatoes!
Ingredients
- 1.5 lbs (about 700g) baby potatoes, 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 baby potatoes with olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper until evenly coated.
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3Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 20 minutes, shaking the basket halfway through, until the potatoes are golden and crispy.
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4Remove the potatoes from the air fryer and transfer to a serving dish. Garnish with chopped fresh parsley if desired.
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5Serve hot as a side dish or snack.
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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