Air fryer baby potatoes
- Preparation 10 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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🥔 The easiest side dish of your life
Baby potatoes that are crispy and golden on the outside, tender and fluffy on the inside. All without heating the oven or watching a pan. This is the kind of recipe my kids constantly ask for and it practically makes itself. You cut your baby potatoes in half, toss with oil and spices, put them in the air fryer and forget about it for 15-20 minutes. It’s that simple.
🔥 Rosemary and garlic powder, the perfect duo
Garlic powder and dried rosemary are the classic combination that transforms simple little potatoes into something truly flavorful. The paprika adds a beautiful golden color and a touch of subtle smokiness, and a pinch of black pepper wakes everything up. The secret is to coat every piece of potato well. Don’t be shy about adding another drizzle of olive oil if you find it’s not enough. We want every surface covered to get that perfect crispiness.
🍽️ Perfect for entertaining or a busy Tuesday night
This is my go-to side dish. With barbecue chicken, steak, grilled fish. It works with absolutely any main course. It’s perfect for Saturday night entertaining because it takes 10 minutes to prep and requires no attention, or for a quick weeknight dinner when you’re super busy. While your baby potatoes cook peacefully, you take care of everything else.
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🥔 Always cut in half, even the small ones
Even the small baby potatoes, cut them in half. The more exposed surface area, the more the oil and spices can penetrate and adhere. It’s in the cracks that flavor develops. Plus, the flat side that touches the rack will become super crispy.
🫒 Don’t be shy with the oil
The secret to crispiness is that each piece of potato is well coated with oil. If after mixing you find it’s not enough, add another drizzle of olive oil. We don’t want the potatoes to be dry in the air fryer, otherwise the skin will stay soft.
🔄 Shake the basket halfway through
The most common mistake people make is not stirring the potatoes halfway through cooking. Shaking or flipping the baby potatoes at the halfway point is what makes the difference between evenly golden potatoes and potatoes that are burned on one side and soft on the other.
📏 Single layer, no more
Never overcrowd the basket. The potatoes need space for air to circulate. If you double the recipe, cook in two batches. It takes a bit longer, but the crispy results are worth it. Stacked potatoes will steam instead of roast.
🫙 Stores and reheats perfectly
Leftovers keep 3-4 days in the fridge and reheat directly in the air fryer to regain their crispiness. It’s perfect for meal prep. Make a big batch and reheat as needed during the week.
✅ What to serve with my air fryer baby potatoes?
My air fryer baby potatoes are the perfect side dish for pretty much any main course. Serve them with my juicy air fryer steak with garlic butter for a 100% air fryer dinner, with my the best air fryer pork tenderloin, or with my grilled chicken skewers (the best) for a classic barbecue combo.
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Ingredients
- 1 ½ lb (680 g) baby potatoes, washed, dried and cut in half
- 3 tbsp (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) garlic powder
- 2 tsp (10 ml) dried rosemary
- ½ tsp (2.5 ml) paprika
- 1 tsp (5 ml) salt
- ⅛ tsp (0.5 ml) ground black pepper
- Fresh parsley, for garnish
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Preparation
- Preheat the air fryer for 3 to 5 minutes at 400°F (200°C).
- In a large bowl, coat the baby potatoes with olive oil. Add the garlic powder, rosemary, paprika, salt and black pepper. Mix until the potatoes are evenly coated.
- Lightly spray the air fryer basket with oil and place the potatoes in a single layer. Cook for 15 to 20 minutes at 400°F (200°C). Shake the basket or stir the potatoes halfway through cooking.
- Check for doneness by piercing a potato with a fork. If needed, continue cooking in 2-minute intervals until the potatoes are tender inside and the skin is golden and crispy outside.
- Remove the potatoes from the basket, garnish with fresh parsley and serve with your favorite main dish.
Cutting baby potatoes in half creates more surface area exposed to heat, which gives a crispy and golden flat side. It also allows the oil and spices to better penetrate and stick to the potato flesh. Even small baby potatoes benefit from being cut. It’s in the cracks that flavor develops.
400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through. Preheat the air fryer for 3 to 5 minutes before placing the potatoes so the heat is already at maximum from the start. Check doneness by piercing a potato with a fork. It should be tender inside and golden outside.
No, and that’s one of the advantages of this recipe. The thin skin of baby potatoes becomes crispy and golden in the air fryer, which adds texture to the dish. You just need to wash them well and dry them before coating with oil and spices. A good wipe with paper towels to remove water and you’re ready to go.
Leftovers keep 3-4 days in the refrigerator in an airtight container. To reheat, put them directly back in the air fryer for a few minutes at 375°F (190°C). They’ll regain their crispiness like they were just made. Avoid the microwave which will make them soft.
My air fryer baby potatoes go with pretty much everything. Try them with my juicy air fryer steak with garlic butter for a complete dinner without turning on the oven, my the best air fryer pork tenderloin for a comforting combo, or my air fryer chicken breasts to keep all the cooking in one appliance.
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