Description
Baby red potatoes tossed with garlic, rosemary, and herbs and roasted in the air fryer until golden and crispy on the outside, soft and buttery on the inside. Easy prep and ready in about 20 minutes.
Ingredients
- 1.5 lbs baby red potatoes
- 1 tbs olive oil
- 1.5 tsp garlic powder
- 1.5 tsp parsley flakes
- 1 tsp crushed rosemary
- 1 tsp kosher salt (or salt to taste)
- 1/2 tsp ground black pepper
Instructions
- Cut baby red potatoes in half. If using larger red potatoes, cut into chunks of about 1 inch.
- Add potatoes to a large bowl and mix well with olive oil and remaining ingredients.
- Preheat air fryer at 380°(F).
- Add potatoes to preheated air fryer and use the air fry setting at 380°(F) for 18-20 minutes or until potatoes are a nice golden color.
- When done, carefully remove potatoes and enjoy! Garnish with fresh parsley and fresh rosemary if desired.
Notes
Don’t overcrowd the basket. A single layer is key for getting crispy potatoes instead of steamed ones. If making a larger batch, cook in batches.
Use crushed rosemary, not whole rosemary needles. Crushed rosemary distributes better and won’t char.
Pat the potatoes dry before tossing with oil and seasoning. Surface moisture works against crispiness.
Shake or flip at the halfway point (around 10 minutes) for even browning on all sides. Use tongs if you have a tray-style air fryer.
Larger air fryers (8 qt oven-style units) may need an extra 3-5 minutes. If the potatoes aren’t golden at 20 minutes, keep going and check every couple of minutes.
The garlic and rosemary are the foundation, but the herb blend is flexible. Oregano, thyme, dill, and Italian seasoning all work great here.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3-5 minutes to crisp them back up.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Side dish
- Method: Air Fryer
- Cuisine: American