There are few things as good as crispy, seasoned, flavorful roasted potatoes that still have a soft center. This recipe for Crispy Air Fryer Potatoes is the ultimate way to make the best crispy potatoes I’ve ever had!
This Crispy Air Fryer Potatoes recipe does require you pre-boil your potatoes before adding to your air fryer, but the whole recipe still comes together in under 45 minutes.
Serve with your protein of choice. I love these with some roasted salmon and a salad for a simple weeknight meal.
Ingredients:
- 2 pounds Yukon Gold potatoes, cut into bite sized pieces
- 2 tablespoons salt, plus more to taste
- 1/2 teaspoon baking soda
- 4 tablespoons animal fat (bacon drippings, unsalted butter, ghee) or olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 4 garlic cloves, minced
- black pepper, to taste
- parsley, for garnish
To make your Crispy Air Fryer Potatoes, fill a large pot 2/3 full with water and add to your stovetop. Cut your potatoes into bite sized pieces and add to the pot.
Add in 2 tablespoons salt and the baking soda, then bring to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes or until the potatoes are fork tender.
Remove from heat and drain. Add the drained potatoes back to the same pot so that any excess moisture can evaporate.
While the potatoes are cooking, add a small pot to your stovetop over medium heat. Add in the animal fat or olive oil, chopped rosemary, and garlic. (note: whenever I make bacon in the oven, I save the drippings and refrigerate them in an airtight container in my fridge for recipes like this!)
Season with salt and pepper, and cook for about 3 minutes, or until the garlic is just lightly browned.
Strain through a fine-mesh sieve (paid link) into a large bowl, reserving the rosemary garlic mixture.
Once the potatoes have been drained and the excess moisture has evaporated, add the potatoes to the bowl with the infused drippings, tossing to coat. Season with salt and pepper and continue to toss until the potatoes are covered in a light potato-y film.
Transfer the potatoes to your air fryer (paid link) basket, spreading them out evenly in the basket.
Add the basket to the air fryer and cook at 400 degrees F for 20 minutes. After 20 minutes, mix the potato mixture. If they sound nice and crispy, remove from the air fryer. If more browning/crispiness is desired, add back to the air fryer at 400 degrees F for another 5 minutes.
Transfer the finished potatoes to a serving bowl and mix int the reserved garlic rosemary mixture. Taste and season with more salt and pepper, if desired.
Garnish with more fresh chopped rosemary and chopped parsley.
Look at those beautifully crispy potatoes!
It’s a wonder I even got a photo of them; I kept snacking on them as I photographed! The potatoes are infused with the garlic rosemary flavor and crisped to perfection.
If desired, you could also toss the potatoes in some grated parmesan cheese once you remove them from the air fryer.
Crispy Air Fryer Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes cut into bite sized pieces
- 2 tablespoons salt plus more to taste
- 1/2 teaspoon baking soda
- 4 tablespoons animal fat bacon drippings, unsalted butter, ghee or olive oil
- 1 tablespoon fresh rosemary leaves chopped
- 4 garlic cloves minced
- black pepper to taste
- parsley for garnish
Instructions
- To make your Crispy Air Fryer Potatoes, fill a large pot 2/3 full with water and add to your stovetop. Cut your potatoes into bite sized pieces and add to the pot.
- Add in 2 tablespoons salt and the baking soda, then bring to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes or until the potatoes are fork tender.
- Remove from heat and drain. Add the drained potatoes back to the same pot so that any excess moisture can evaporate.
- While the potatoes are cooking, add a small pot to your stovetop over medium heat. Add in the animal fat or olive oil, chopped rosemary, and garlic.
- Season with salt and pepper, and cook for about 3 minutes, or until the garlic is just lightly browned.
- Strain through a fine-mesh sieve into a large bowl, reserving the rosemary garlic mixture.
- Once the potatoes have been drained and the excess moisture has evaporated, add the potatoes to the bowl with the infused drippings, tossing to coat. Season with salt and pepper and continue to toss until the potatoes are covered in a light potato-y film.
- Transfer the potatoes to your air fryer basket, spreading them out evenly in the basket.
- Add the basket to the air fryer and cook at 400 degrees F for 20 minutes. After 20 minutes, mix the potato mixture. If they sound nice and crispy, remove from the air fryer. If more browning/crispiness is desired, add back to the air fryer at 400 degrees F for another 5 minutes.
- Transfer the finished potatoes to a serving bowl and mix int the reserved garlic rosemary mixture. Taste and season with more salt and pepper, if desired.
- Garnish with more fresh chopped rosemary and chopped parsley.
Loved this guide! I’ve been using an air fryer for a few months and totally agree — the newer ones like the Cosori TurboBlaze are so quick and quiet compared to older versions.
What surprised me most is how energy-efficient they are; I hardly use my oven anymore. I’ve also found a few recipe tweaks that make veggies and chicken come out perfectly crisp — shared them on my blog if anyone wants to try!