Crispy Baby Potatoes

Picture this: golden nuggets of baby potatoes coming out of your air fryer with a crunchy, well-seasoned outside and pillowy, velvety centers. Every bite-sized tater gives you that awesome mix of textures, made even better with the fresh pine-like smell of rosemary and just the right blend of spices. Your air fryer turns these simple spuds into mouthwatering treats that can make any ordinary meal feel special, all ready in under 20 minutes.

I've made batch after batch and found out that completely drying the potatoes before adding seasonings is the secret to getting those super crispy edges that make you want more.

Key Potato Ingredients

• Baby Potatoes (1.5 pounds): Go for ones smaller than golf balls with clean, unmarked skin. Try mixing varieties - reds have a sweet, creamy bite; golds taste buttery and rich; purple ones look amazing and have a nutty flavor. They should feel solid when squeezed, without soft spots or green areas
• Fresh Rosemary (3-4 large sprigs): Look for bright green, fragrant sprigs with bendy needles that don't fall off. Skip any with brown or dried parts. The rosemary should smell strongly when you rub it. Pull leaves off stems and chop finely just before using
• Extra Virgin Olive Oil (2-3 tablespoons): Pick cold pressed, early harvest oil with a zippy, peppery finish. Good oil smells fresh and grassy with a slight bite that shows it's full of antioxidants. Dark glass bottles keep it fresher
• Garlic Powder (1 tablespoon): Use good quality pure garlic powder without salt or additives. Fresh powder has a strong smell and smooth, even texture with no lumps. Keep it sealed away from heat and sunlight
• Sweet Paprika (1 teaspoon): Hungarian paprika gives the best color and sweet pepper taste. It should be bright red and smell fresh and sweet, not musty. Good paprika feels slightly moist and clumps a bit when pressed
• Kosher Salt (1.5 teaspoons): Diamond Crystal works best with its big, flat flakes that stick well to potatoes. The larger pieces spread flavor better and help draw moisture out for crispier skins
• Fresh Ground Black Pepper (1 teaspoon): Grind Tellicherry peppercorns for the most interesting, fragrant pepper flavor. Look for varying colors in the pepper and a sharp, spicy smell when freshly ground
• Extra Flavor Boosters: You might try adding 2-3 whole cloves of fresh garlic (pick firm, heavy heads), fresh thyme (with bright green, soft stems), or 1/4 cup freshly grated Parmigiano Reggiano (aged 24-36 months for best taste)

Potato Cooking Magic

Getting Ready:

Wash your potatoes well and dry them completely so the seasonings stick properly.

Flavor Coating:

Mix potatoes with oil first, then sprinkle seasonings bit by bit while turning them for even coverage.

Air Fryer Setup:

Put potatoes cut-side down in one layer so air can flow around them all.

Heat Control Tricks

Heat Control Tricks:

Keep it at 400°F the whole time, checking they're done when a fork slides in easily.

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I've tried lots of ways to make these, and found that letting the seasoned potatoes sit for 5 minutes before cooking lets the flavors soak in better.

Tasty Food Matches

Make awesome meal combos by serving with herb-topped salmon, stuffing them in breakfast wraps, or offering them as fancy snacks with garlic dip.

Fun Flavor Twists

Try different herb mixes, add a crunchy cheese topping, or mix in some roasted garlic for extra flavor.

Keeping Leftovers Fresh

Store any extra potatoes in a sealed container for up to 3 days. Warm them at 375°F for 3-4 minutes to get the crunch back.

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After trying this recipe many different ways, I've found that amazing roasted potatoes come down to three main things: getting them ready right, using the correct temperature, and watching the time carefully. You'll end up with a side dish that works for both comfort food nights and fancy dinners.

Frequently Asked Questions

→ Should I boil the potatoes first?

Nope! The air fryer cooks them perfectly from raw. Just wash, slice, and season as needed.

→ Can I swap the seasonings?

Of course! Try thyme or oregano, or add spices that suit what you're serving.

→ Why cut them in half?

It gives you more crispy bits and lets them cook evenly and quicker.

→ Can I use big potatoes?

Yes, but chop them into 1-inch chunks so they cook more evenly. Larger pieces might need extra time.

→ What's the best way to reheat?

Pop them back into the air fryer for 3-4 minutes at 350°F to get the crispiness back.