Air Fryer Potatoes

These crisp air fryer potatoes are a snap to fix, and they brown even more beautifully than oven-roasted potatoes or home fries. The powerful circulation of high heat ensures a crisp exterior while keeping the inside soft and tender. A small amount of olive oil and seasonings are all you need to add flavor to the potatoes.

I use baby red potatoes, but Yukon gold or larger red or gold potatoes are fine. Cut the potatoes into bite-size pieces—about 1 to 1 1/2 inches—and you’re ready! The potatoes are perfectly golden brown and cooked in only 20 minutes.

Cooking the potatoes in the air fryer also allows for experimentation. Add spices, dried herbs, or coatings like Parmesan cheese or a melty cheese topping.

What You’ll Like About This Recipe

• Fast and consistently crispy. The air fryer produces evenly browned potatoes in a fraction of the time required for oven roasting, with no need to heat the whole kitchen.
• Simple, customizable seasoning. A neutral base seasoning means you can easily switch to smoky, spicy, herby, or cheesy variations without changing the technique.
• Perfect texture every time. The potatoes become soft and creamy inside while the exterior develops a crisp, lightly blistered surface.
• Minimal prep and easy cleanup. Just cut, toss, air-fry, and serve. The air fryer basket wipes clean quickly, making this a great last-minute side.
• Pairs with nearly any dish. These potatoes complement chicken, steak, roasted vegetables, seafood, brunch platters, or hearty salads.

Ingredient Notes

• Baby potatoes – Choose small, thin-skinned varieties like gold, red, or mixed mini potatoes. They cook quickly and don’t require peeling. Larger potatoes should be cut into even chunks to ensure consistent cooking.
• Herbes de Provence – Adds a fragrant, floral quality from herbs like thyme, rosemary, and lavender. Italian seasoning or dried rosemary can be used as alternatives.
• Garlic and onion powder – Provide savory depth without the risk of burning fresh garlic at high air fryer temperatures.
• Kosher salt and black pepper – Essential for balancing the flavor and creating a savory crust. Adjust to taste once the potatoes are cooked.
• Olive oil – Helps the potatoes crisp and encourages even browning. Avocado oil is another great high-heat option.
• Fresh herbs for garnish – Parsley or chives add color and freshness when serving.

Steps to Make Air Fryer Potatoes

1. Preheat the air fryer so the potatoes begin crisping as soon as they hit the basket.
2. Rinse and dry the potatoes thoroughly—excess moisture prevents browning.
3. Cut potatoes into uniform pieces so they cook evenly and crisp at the same rate.
4. Toss the potatoes with seasonings and oil, ensuring every piece is coated to promote even browning.
5. Transfer the potatoes to the hot basket in a single, loosely spaced layer for best airflow.
6. Cook until golden, stirring halfway through so all sides crisp evenly.
7. Taste and adjust seasoning before garnishing with herbs.

Pro Tips

• Preheat first to promote faster browning and reduce sticking.
• Dry potatoes well to ensure the oil coats properly and crisping occurs evenly.
• Avoid overcrowding—airflow is essential for crisp edges; cook in batches if needed.
• Shake halfway through so all sides brown consistently.
• Finish with salt after cooking if you want a more pronounced seasoning on the crust.

Recipe Variations

• Seasoning Variations: Make your own blend of dried herbs or use an Italian seasoning blend, lemon pepper, or Cajun seasoning.
• Loaded: Top the hot cooked potatoes with cooked crumbled bacon, sour cream, chives, and shredded cheddar cheese.
• Parmesan: Sprinkle the potatoes with Parmesan cheese as soon as they come out of the air fryer.
• Air Fryer Potato Wedges: Slice russet baking potatoes into wedges and add 5 to 10 minutes to the cooking time.

Serving Suggestions

• Serve with breakfast eggs or alongside grilled meats.
• Add a dipping sauce like ranch, chipotle mayo, or ketchup.
• Pair with roasted vegetables or a simple green salad.
• Toss leftovers into a breakfast hash or potato bowl the next morning.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The potatoes will soften slightly but remain flavorful.
• Freeze: Not recommended—air-fried potatoes lose texture when frozen.
• Reheat: Warm in the air fryer for a few minutes to restore crispness, or heat briefly in a skillet.