Air fryer potatoes are an excellent side dish with a tender, almost buttery core and with a finger-licking good, salty, crispy skin.
They are also great as a snack with dips, or appetizer; they have a pleasant rosemary aroma and go well with most main dishes.
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Raise your hand if you are an air fryer fanboy or fangirl like us.
Honestly, air fryer potatoes are life-changing because they take less than half the time than oven-roasted potatoes, taste phenomenal, and the air fryer is so much easier to clean.
Thanks to this recipe, we replaced store-bought air fryer french fries because these are so much healthier, tastier, and almost as easy to make.
All you need is extra virgin olive oil, salt, pepper, rosemary, garlic powder, or your favorite spices for seasoning.
There’s no need to peel the potatoes; the skin is tasty and adds extra fiber. It’s a wash, chop, toss, air-fry recipe ready in about 20 minutes.
We like to use widely available Yukon Gold potatoes for roasting in an air fryer. Their size doesn’t matter since we are going to cut them anyway. You can use large or baby potatoes; up to you.
Russet potatoes and red potatoes work well, too; honestly, don’t get too hung up on the type of potato. You can air fry whatever you have at home.
Good quality extra virgin olive oil is essential to get the most delicious air fryer potatoes.
Extra virgin olive oil is packed with antioxidants, making the oil more stable at high temperatures, which is excellent since the air fryer gets quite hot.
Also, the oil helps distribute the heat, allowing the potatoes to cook evenly. Plus, EVO oil tastes great and adds a pleasant fruity and nutty flavor to the potatoes.
You can substitute avocado oil for EVO oil, although the taste won’t be the same.
Salt and pepper
We use sea salt or kosher salt and freshly ground black pepper. Adjust based on your preference and dietary requirements.
Rosemary is the perfect flavor match with potatoes, and we recommend you try it if you haven’t.
We like to use fresh rosemary. First, pluck the rosemary needles off the stem, then finely chop them before tossing them with the potatoes.
You can substitute dried rosemary for a fresh one if you want.
Garlic powder adds a beautiful aroma and goes perfectly with rosemary.
You can substitute two cloves of crushed garlic for garlic powder.
Rosemary and garlic is our favorite combination with air fryer potatoes. However, that doesn’t mean it’s the only one.
Try your favorite mix of herbs and spices; for instance, you can substitute dried thyme, onion powder, paprika, chili powder, Italian seasoning, chipotle powder, cajun seasoning, ground cumin, and more.
Pick your favorite: flaky sea salt, fresh rosemary needles, chopped parsley, chives, or dill, and even parmesan cheese. We like to keep it simple and sprinkle it with a pinch of coarsely ground sea salt.
Scrub and wash the potatoes, pat them dry with a kitchen towel, then cut them into bite-size (about 1-inch) pieces.
Add them to a mixing bowl and season them with extra virgin olive oil, salt, black pepper, finely chopped rosemary, and garlic powder.
Note: you can remove the peel if you want.
Toss well until the potatoes are coated in the seasoning.
Preheat the air fryer to 400°F or 200°C for 3 minutes, then transfer the potatoes into the air fryer basket.
Note: The potatoes CAN overlap (that’s the whole point of an air fryer). There’s no need to arrange them on a single layer. Fill the air fryer basket no more than half full.
Air fry at 400°F or 200°C for 15 to 18 minutes, or until the potatoes are fork tender and beautifully browned.
Shake basket every 5 minutes to ensure even cooking.
Take them out of the air fryer immediately (keeping them in a turned-off air fryer will steam them and make them soggy).
Garnish with flakey salt and fresh rosemary needles or with your favorite garnish.
Serve as an appetizer with dips and toppings:
- Vegan mayo: thick, ultra creamy, and ready in 1 minute.
- Chipotle sauce: creamy, easy to make, and perfect as a dip or drizzle for air fryer potatoes!
- Tahini sauce: super smooth and endlessly creamy.
- Vegan sour cream with cashews, a wonderfully cheesy, creamy, and tangy sauce.
- Chimichurri: an Argentinian dressing made with olive oil, parsley, vinegar, and red pepper flakes. Delicious on air fryer potatoes.
- Romesco sauce: a classic pepper and tomato-based dip jaw-droppingly good with potatoes.
Serve as a side dish with your favorite main. We recommend:
- Mushroom tofu cutlets: a tasty plant-based alternative to chicken mushroom cutlets.
- Vegan frittata with chickpea flour, easy to make in the oven.
- Eggplant Parmigiana with tender oven-baked eggplant slices and a rich tomato sauce.
- Seitan steaks: a protein-rich and plant-based main dish with loads of flavor.
- Tuscan bean soup with leafy greens, white beans, and authentic Italian flavor.
Change the seasoning: try 1 tsp paprika, 1/4 tsp chili powder, and 1 tsp garlic powder. Or make them with 2 tsp turmeric and 1 tsp cumin.
Cut them into wedges: change their shape and cut them into wedges. They’ll turn out pretty and delicious!
Drizzle with dressings: arrange your air-fried potatoes on a serving platter, drizzle with our homemade chimichurri sauce, and then with our cashew sour cream or tahini sauce. They are both ultra-creamy and add a ton of flavor to this beautiful side dish.
Don’t leave the potatoes in the air fryer once they are cooked. The air fryer basket will trap the steam from the potatoes and create a “steam room” that will make your potatoes wet and soggy.
Avoid using fresh herbs in the seasoning before air frying because they will burn. Instead, it’s best to use sturdy herbs like rosemary, sage, and thyme because they won’t burn in the air fryer. Leave parsley, dill, and chives for garnishing on top.
Make Ahead & Storage
Make ahead: this is not a good recipe to make in advance; the potatoes are best eaten right out of the air fryer. However, you can scrub, rinse, and chop the potatoes in advance and keep them in a bowl submerged in water in the refrigerator for up to 24 hours. Once you are ready to cook them, drain them, pat them dry, and toss them with the seasoning.
Refrigerator: keep leftovers in the fridge in an airtight container for up to 2 days. The potatoes will get soggy, but they will still be edible.
Freezer: we don’t recommend freezing this recipe.
Reheat the potatoes in the microwave for 2 minutes or in a preheated air fryer at 400°F or 200°C for 5 minutes.
More Potato Recipes
If you’re looking for wholesome and easy inspiration, take a peek at these delicious potato recipes:
- Italian roasted potatoes with fresh herbs are a favorite, crispy yet tender side dish.
- Easy mashed potatoes: light, creamy, and buttery smooth – comfort food at its best!
- Cauliflower mashed potatoes are bright, light, creamy, and a great way to eat cauliflower.
- Smashed potatoes with toppings: crispy, fun, and perfect with toppings and dressings!
More Air Fryer Recipes
Love the ease and simplicity of air frying? Get more veggie inspiration from these quick and crispy air fryer favorites:
- 10-minute air fryer zucchini: pairs perfectly with any main dish and in salads and grain bowls
- Easy air fryer tofu: great as a protein-rich addition to curries and salads
- Juicy air fryer asparagus with lemon marinade, an easy side dish and appetizer idea
- Roasted air fryer cauliflower: great with pasta, salads, and curries!
For many more side dish ideas, check out our sides category page.
Air Fryer Potatoes
- 1½ pounds potatoes Yukon Gold, Russet, or Red Potatoes
- 1½ tablespoons extra virgin olive oil
- 1 teaspoons salt or more to taste
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 sprig rosemary the finely chopped needles, or dried rosemary
- Scrub, wash, and pat dry the potatoes. Cut them into bite-size chunks (about 1-Inch). Add them to a mixing bowl with extra virgin olive oil, salt, black pepper, garlic powder, and finely chopped rosemary needles (or dried rosemary).
- Toss well until fully coated in the seasoning.
- Preheat air fryer to 400°F or 200°C for 3 minutes, then transfer potatoes into air fryer basket.Note: potatoes CAN overlap as long as you fill the air fryer basket to no more than half full. There's no need to arrange them on a single layer.
- Air fry at 400°F or 200°C for 15 to 18 minutes, or until the potatoes are fork tender and nicely browned. Shake fryer basket every 5 minutes to ensure even cooking.
- Take out of the air fryer immediately, arrange on a serving platter, and garnish with a pinch of coarse or flakey sea salt, fresh rosemary needles, or with your favorite fresh herbs or serve with dips.
If you liked these air fryer potatoes, you might also enjoy the following: