1½pounds(680grams)potatoesYukon Gold, Russet, or Red Potatoes
1½tablespoons(21grams)extra virgin olive oil
1teaspoonssaltor more to taste
¼teaspoonblack pepper
1teaspoongarlic powder
2sprigrosemarythe 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, blackpepper, garlicpowder, 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.