Air Fryer Garlic Herb Potatoes
Serves
3–4 people
Prep: 10 minutes | Cook: 18–22 minutes
Ingredients
1½ lbs (700 g) baby potatoes (Yukon gold or red work best)
2½ tbsp olive oil
3 cloves garlic, finely minced (or 1 tsp garlic powder)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp paprika (smoked if you like extra flavor)
1 tsp dried thyme or rosemary
½ tsp onion powder (optional but recommended)
1 tbsp fresh parsley, finely chopped (for garnish)
Optional Add-Ons
2 tbsp grated parmesan
Pinch of chili flakes
½ tsp lemon zest
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:
Olive oil
Garlic
Salt & pepper
Paprika
Thyme/rosemary
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:
10 minutes, then shake or flip
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:
Sprinkle with fresh parsley
Add parmesan if using
Taste and adjust salt
Optional: drizzle with melted garlic butter or a squeeze of lemon.
Pro Tips for Extra Crispy Potatoes 🔥
Don’t overcrowd the basket
Dry potatoes thoroughly
Cut side down = max crisp
Add cheese after cooking, not before
Flavor Variations
Cheesy: Toss with parmesan + mozzarella at the end
Spicy: Add cayenne or chili oil
Herby: Finish with fresh rosemary or dill
Loaded: Top with sour cream, chives, bacon bits
