Air Fryer Crispy Potatoes
Made it? Rate this recipeCubed potatoes tossed in olive oil and air fried until golden and crisp outside and fluffy inside, then finished with fresh rosemary, garlic and flaky salt. Served in a white bowl.
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Step-by-Step Instructions
Cut and rinse the potatoes
Scrub the potatoes and cut them into even 3/4 inch (2cm) cubes; there is no need to peel thin-skinned potatoes. Put the cubes in a bowl of cold water, swirl them around, then drain. Rinsing washes off surface starch that would otherwise make the cubes stick together and brown unevenly.
Chef's Tips
- ›Even-sized cubes cook at the same rate.
- ›For extra crispness, soak the cubes in cold water for 30 minutes.
Dry and season
Spread the potatoes on a clean kitchen towel and pat them completely dry. Return them to a dry bowl and toss with 1 1/2 tablespoons of the olive oil, the garlic powder, fine sea salt and pepper.
Chef's Tips
- ›Wet potatoes steam instead of crisping, so take time to dry them well.
- ›Use garlic powder at this stage; fresh garlic would burn during the full cook time.
Air fry, shaking regularly
Preheat the air fryer to 400°F (200°C). Add the potatoes in a single layer, or close to it, and air fry for 18 to 22 minutes, shaking the basket every 5 to 6 minutes, until golden brown, crisp on the outside and tender when pierced with a knife.
Chef's Tips
- ›For a small basket, cook in two batches; a thick pile of potatoes will not crisp.
- ›Shaking helps every side make contact with the hot air.
Add the fresh garlic and rosemary
Mix the remaining 1/2 tablespoon olive oil with the minced garlic and rosemary. Pour it over the potatoes in the basket, toss, and air fry for 1 to 2 minutes more, just until the garlic is fragrant and lightly golden.
Chef's Tips
- ›Watch closely; minced garlic goes from golden to bitter in under a minute.
- ›Adding the herbs at the end keeps their flavor fresh.
Finish and serve
Tip the potatoes into a white serving bowl, sprinkle with flaky salt and parsley if using, and serve hot.
Chef's Tips
- ›Serve straight away; the crust softens as the potatoes sit.
- ›Taste and add more flaky salt if needed.
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About This Recipe
What is this dish?
Air fryer crispy potatoes are bite-sized cubes of potato cooked in a small amount of oil until golden and crunchy outside and soft inside, then finished with fresh rosemary, garlic and flaky salt.
Why you'll love it
They use only a couple of tablespoons of oil, cook faster than oven-roasted potatoes, and go with almost any main course.
When to serve
Serve as a side with chicken, pork chops, steak or fish, or as part of a weekend brunch with eggs.
Quick tips
Cut evenly, rinse and dry, do not crowd, shake often, and add fresh garlic at the very end.
Ingredient Highlights
Yukon Gold potatoes
Their medium starch content gives a balance of creamy interior and a crust that browns well. The thin skin crisps nicely, so peeling is optional.
Fresh rosemary
Rosemary's piney flavor is a classic match for potatoes. Adding it late keeps the leaves green and aromatic rather than burnt.
Flaky sea salt
A finishing sprinkle of flaky salt adds crunch and seasoning on the surface where you taste it first.
Substitution Options
Use avocado oil or a neutral oil instead of olive oil. Fresh thyme or dried rosemary (use 1 teaspoon, added with the garlic powder) can replace fresh rosemary. Swap the garlic powder for smoked paprika or onion powder. Baby potatoes can be halved or quartered instead of cubed; adjust the time by a few minutes depending on size.
Chef's Tips
Techniques that separate good from great
Parboil for a fluffier center
Simmer the cubes in salted water for 5 minutes, drain, and let them steam dry for a few minutes before tossing with oil. Shake them in the colander to rough up the edges. The roughed-up surfaces become extra crisp in the air fryer; reduce the air fry time to 14 to 16 minutes.
Add a little cornstarch
Toss the dried cubes with 1 teaspoon cornstarch before adding the oil. It forms a thin coating that crisps up well in circulating air.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Large mixing bowl
- Chef's knife and cutting board
- Clean kitchen towel
- Small bowl
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Rinse and dry the potatoes thoroughly; surface starch and water both work against crispness.
- Do not overfill the basket. Potatoes in a single loose layer crisp much better than a heap.
- Shake the basket every 5 to 6 minutes so all sides brown evenly.
- Add fresh garlic only in the last 1 to 2 minutes to avoid burning it.
Recipe Variations
Different ways to make this dish your own
Parmesan Potatoes
Toss the cooked potatoes with 1/4 cup finely grated parmesan in the last 2 minutes of cooking until it melts and crisps. This version is vegetarian but not vegan or dairy-free.
Spicy Smoked Paprika Potatoes
Season with smoked paprika, cayenne and garlic powder before cooking, and finish with chopped cilantro and a squeeze of lime.
Breakfast Potatoes
Add diced onion and bell pepper for the final 8 minutes of cooking for a quick home-fries style side.
What to Serve With
Perfect pairings to complete the meal
With Chicken Thighs
Pair with air fryer chicken thighs for a full dinner. Cook the potatoes first and keep them warm while the chicken cooks.
Brunch Plate
Serve with fried or scrambled eggs, sautéed spinach and toast.
With Dips
Serve as a snack with garlic aioli, ketchup or a herby yogurt dip.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freezing is possible for up to 2 months, but the texture becomes softer. Reheat from frozen in the air fryer.
Make-Ahead
Cut the potatoes and keep them submerged in cold water in the fridge for up to 24 hours. Drain and dry well before cooking.
Reheating
Reheat in the air fryer at 375°F (190°C) for 4 to 6 minutes, shaking once, until crisp again.
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