Air Fryer Garlic Herb Potatoes
Serves
3–4 people
Prep: 10 minutes | Cook: 18–22 minutes
Ingredients
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1½ lbs (700 g) baby potatoes (Yukon gold or red work best)
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2½ tbsp olive oil
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3 cloves garlic, finely minced (or 1 tsp garlic powder)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp paprika (smoked if you like extra flavor)
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1 tsp dried thyme or rosemary
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½ tsp onion powder (optional but recommended)
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1 tbsp fresh parsley, finely chopped (for garnish)
Optional Add-Ons
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2 tbsp grated parmesan
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Pinch of chili flakes
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½ tsp lemon zest
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Garlic butter drizzle at the end 🤤
Instructions
1. Prep the Potatoes
Wash and scrub the potatoes well (no need to peel).
Cut them in half. If some are large, quarter them — keep sizes even so they cook evenly.
Pat them very dry with a paper towel.
(This step is key for crispiness.)
2. Season
In a large bowl, toss potatoes with:
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Olive oil
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Garlic
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Salt & pepper
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Paprika
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Thyme/rosemary
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Onion powder
Mix until every piece is well coated.
3. Air Fry
Preheat air fryer to 400°F (200°C) for 3 minutes.
Place potatoes in the basket cut side down, in a single layer (cook in batches if needed).
Air fry for:
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10 minutes, then shake or flip
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8–12 more minutes until golden brown and crispy
They should be crunchy on the outside and fluffy inside.
4. Finish & Serve
Remove from air fryer and immediately:
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Sprinkle with fresh parsley
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Add parmesan if using
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Taste and adjust salt
Optional: drizzle with melted garlic butter or a squeeze of lemon.
Pro Tips for Extra Crispy Potatoes 🔥
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Don’t overcrowd the basket
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Dry potatoes thoroughly
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Cut side down = max crisp
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Add cheese after cooking, not before
Flavor Variations
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Cheesy: Toss with parmesan + mozzarella at the end
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Spicy: Add cayenne or chili oil
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Herby: Finish with fresh rosemary or dill
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Loaded: Top with sour cream, chives, bacon bits
