Roast Potatoes made in the air fryer are crispy on the outside, fluffy on the inside, and ready in less time than oven-roasted potatoes. This recipe serves 4.
Ingredients
- 2 lb (900 g) Yukon Gold or russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or sweet)
- 1 tsp dried rosemary or Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp grated Parmesan cheese (optional)
Instructions
- Wash the potatoes and cut them into 1-inch (2.5 cm) chunks. Peel them if you prefer, or leave the skins on.
- Place the potatoes in a bowl of cold water and soak for 20–30 minutes. Drain and pat them completely dry.
- Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
- Toss the potatoes with the olive oil, garlic powder, onion powder, paprika, rosemary, salt, and black pepper until evenly coated.
- Arrange the potatoes in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
- Air fry for 18–22 minutes, shaking the basket every 6–8 minutes for even browning.
- For extra crispiness, cook for an additional 2–4 minutes, if needed.
- Sprinkle with fresh parsley and Parmesan cheese, if desired, and serve immediately.
Serving Suggestions
These roast potatoes pair well with:
- Roast chicken
- Steak
- Grilled fish
- Burgers
- Fried or scrambled eggs
Tips
- Soaking the potatoes removes excess starch and helps create a crispier exterior.
- Dry the potatoes thoroughly before adding the oil and seasonings.
- Don’t overcrowd the basket—good airflow is the key to crispy potatoes.
- For even more flavor, toss the hot potatoes with a little melted butter and minced fresh garlic immediately after cooking.