Air Fryer Potatoes
Posted: 05/08/20
Updated: 03/09/23
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Air fryer potatoes that are crispy on the outside and perfectly creamy on the inside… what could be better? We LOVE roasting our potatoes in the air fryer, and this recipe is simple but perfect. You can use almost any type of potato, and it only takes about 20 minutes to get perfectly crispy potatoes. A wonderful, easy side dish.
Side dishes don’t have to be difficult or take long to be delicious and flavorful, and these air-fried potatoes are a perfect example. Just a little over 20 minutes with 4 ingredients and almost no prep make this such an effortless recipe, yet it’s still one of my absolute favorites.
Baby yellow potatoes are an absolute dream with this recipe, since the skins are tender and the flesh is creamy but firm, not powdery. Red potatoes are also delicious, and Russet potatoes also work well with this recipe. However, if you’re buying potatoes for this recipe, go for baby yellow potatoes!
These potatoes are perfect for throwing together for dinner, picnics, potlucks, and basically anything you can think of. Try them with hearty meats, barbecue, or meatloaf for a rich, perfectly seasoned side. They’d be perfect with these Air Fryer Sausages from our sister site, Easy Healthy Recipes!
What You Need To Make Potatoes in the Air Fryer
Potatoes – Baby yellow potatoes or baby red potatoes are our favorites for this recipe, but you can use whatever you have around the house
Olive oil – helps keep the potatoes nice and moist in the air fryer and also adds a bit of flavor
Salt and garlic powder – Very simple seasonings, but that’s all you’ll need for the perfect potatoes
How To Make This Recipe
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
- Place potatoes in a bowl after cutting into halves or pieces (see the top tips).
- Toss potatoes with olive oil, salt, and garlic powder. Spread in a single layer in the air fryer basket. Don’t crowd! Work in batches if cooking more than 1.5 pounds at a time.
- Cook at 400° F for 10 minutes then shake basket or switch the placement of air fryer shelves (move top to bottom and bottom to top).
- Cook another 10-15 minutes until potatoes are a medium brown in places and skin is puckered. I like about 22 minutes total in my air fryer, but time will vary!
Chef’s Tips
- There’s no need to peel the potatoes unless you are using Russet potatoes or just want to! With yellow or red potatoes, there is really no need, and I prefer them with the skin on.
- Cut potatoes into bite-size pieces. With baby yellow potatoes, all you have to do is cut them in half! If you use larger yellow or red potatoes, cut them in half lengthwise then into wedges.
What Type of Air Fryer Should I Use?
I have used both a basket-style air fryer and a shelf-style air fryer, and both roast potatoes really well! It’s really a matter of preference, which air fryer will work best for your favorite recipes, and how much you’d like to spend.
More Easy Sides
- Simple Asian Cucumber Salad
- Air Fryer Sweet Potatoes
- Instant Pot Pinto Beans (No Soak!)
- Kale Caesar Salad
- Keto Broccoli Salad
Air Fryer Potatoes
These simply seasoned but oh-so-addictive potatoes are easy to make in the air fryer and a family favorite.
servings
Ingredients
- 1 1/2 pounds potatoes preferably baby yellow potatoes or baby red potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt plus more to taste (we used 3/4-1 teaspoon since we like our potatoes salty!)
- 1/2 teaspoon garlic powder plus more to taste (we used 3/4 teaspoon)
Equipment
- Air fryer
Instructions
- Cut potatoes into halves or pieces (see notes) and place in bowl.
- Toss potatoes with other ingredients. Place in single layer in air fryer basket, making sure not to overcrowd. Work in batches if cooking more than 1.5 pounds at a time.
- Cook 400° F 10 minutes. After time is up, shake basket or switch placement of air fryer shelves (move top to bottom and bottom to top).
- Cook another 10-15 minutes until potatoes are a medium brown in places and skin is puckered. (Time will vary, but ours were perfect after 22 minutes total.)
Notes
- Peeling: Not necessary unless using Russet potatoes
- Cutting: Cut into bite-sized pieces. Baby yellow potatoes only need to be cut in half.
Nutrition Information
Calories: 163kcal, Carbohydrates: 30g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 301mg, Potassium: 716mg, Fiber: 4g, Sugar: 1g, Vitamin C: 34mg, Calcium: 20mg, Iron: 1mg, Net Carbs: 26g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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