Get perfectly golden brown, crispy Air Fryer Potatoes every time with this super easy recipe! They’re the perfect side dish to just about any meal, and they take just 20 minutes to get on your plate!
Table of Contents
These Crispy Air Fryer potatoes are the perfect side dish for any meal, from busy weeknights to special occasion dinners. The air fryer cooks them so they are soft and creamy on the inside and crisp and delicious on the outside.
We love them with Pan Seared Salmon, Grilled Cilantro Lime Chicken Thighs, or a Grilled Ribeye Steak. Really they go with almost anything and you can change up the seasoning mix to use your favorite spice blend for a different flavor profile.
For this air fryer potatoes recipe though, we’ll be using simple savory seasonings with a dash of smoked paprika, salt, and pepper, to make these flavorful potatoes.
Serve these air fryer potato wedges for any occasion, from BBQs and weeknight meals!
For more delicious air fryer recipes, check out this Air Fryer Turkey Breast and Gravy, these Jalapeño Popper Pigs in a Blanket, and my Easy Air Fryer Brats.
Why We Love This Recipe
- Easily change the flavors of these potatoes to match any main meal.
- We’ll be using simple ingredients you’ll already have at home!
- Quick and easy, this delicious side dish is ready in just 20 minutes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes – I have used mini baby gold potatoes, but you can use any kind of baby potatoes or small new potatoes.
- Oil – Use an oil with a high smoking point like olive oil.
- Seasoning – Garlic powder, onion powder, smoked paprika, fine sea salt, and freshly ground black pepper give these simple potatoes a great savory, smoky, and slightly spiced flavor!
- Herbs – Chopped cilantro adds a great fresh burst of flavor to finish the potatoes. You can use other fresh herbs like chopped dill, parsley, or fresh basil if you prefer.
How to Make Air Fryer Potatoes
- Prepare potatoes. Wash the potatoes with cold water and quarter them by cutting the potato in half, and then once again in half until you have 4 wedges or slices per potato. Par boil the potatoes in a large pot of about 2 quarts of boiling water for 4 – 5 minutes. Drain the potatoes of excess water.
- Season potatoes. Toss the potatoes in a large mixing bowl with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Cook potatoes. Lightly spray your air fryer basket with non-stick spray, and put the chopped potatoes in the bottom in a single layer. Air Fry at 400ºF for 11 minutes, turning the potatoes over halfway through the cooking time until they are crisp on the outside and done to your liking.
- Garnish. Sprinkle with chopped parsley or cilantro and serve immediately.
Recipe FAQ’s
You can air-fry any kind of potato. I like using baby potatoes as they are smaller, and I like that you get a lot of crispy skin with smaller potatoes too. You can use Russet potatoes, red potatoes, or Yukon golds if you prefer, just chop them into wedges or smaller pieces. As long as they are roughly the same thickness, the cooking time won’t differ significantly.
These potatoes should be kept in an airtight container in the refrigerator for up to 5 days. Reheat them in the air fryer to enjoy them again. They are also great for breakfast sauteed in a little oil in a pan with some chopped onion for country potatoes.
This is a great make-ahead recipe to have a tasty side dish on hand for any last-minute meal prep! Make the crispy potatoes as instructed, then put them in a Ziploc bag, and you can freeze them for up to 8 months! Store them in individual portions or in just the right amount that can fit in your air fryer in a single layer. Then, remove a portion from the freezer and air-fry it at 400ºF for 5-6 minutes.
Tips for Success
- You may need to cook your potatoes in batches, depending on the size of your air fryer basket.
- You can cook your potatoes without parboiling them first, but they will need to be cooked for about 20 minutes in total in the air-fryer instead. Par-boiling just speeds up the process a bit.
- Line your air fryer basket with air fryer parchment paper for easy cleanup. This special parchment paper has holes in it that allow the hot air to circulate, while still providing protection from the bottom of the basket so you can toss it for easier clean up when you’re done!
What’s the Best Oil for Air Frying?
I usually use a non-stick cooking spray to evenly coat the air fryer basket to prevent sticking before cooking. You should only use full-fat oils in the air fryer, and only those with a high smoke point.
The best oils to use in your air fryer are avocado oil, light olive oil, regular olive oil, sunflower oil, peanut oil, or refined coconut oil.
Substitutions and Variations
- Use Italian seasoning, or a different combination of spices like cayenne pepper, or cajun seasoning for a different flavor to match your main meal.
- Top these potatoes with other herbs like fresh rosemary, parsley, or basil.
- Add some freshly grated parmesan cheese, or some mozzarella or cheddar cheese during the last couple of minutes to melt for loaded wedges.
- Some crispy bacon bits go a long way to adding a great smoky flavor and extra crunch to this dish!
More Potato Side Dish Recipes
- Creamed Peas and Potatoes
- Creamy Potluck Potatoes
- Crispy Loaded Potato Skins
- Deviled Egg Potato Salad
- Twice Baked Sweet Potatoes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Air Fryer Potatoes
Ingredients
- 1 pound mini baby gold potatoes
- 1½ Tablespoons olive oil
- ¼ teaspoon fine sea salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 1-2 Tablespoons chopped fresh cilantro, for garnish
Instructions
- Wash the potatoes with cold water. Cut the potato in half, and then once again in half until you have 4 wedges or slices per potato. If you are using larger potatoes, you may need to cut them more than this so they are about the thickness of steak fries or potato wedges.
- Par boil the potatoes in a large pot with about 2 quarts of boiling water for 4-5 minutes. This doesn't cook them all the way through but it softens them so they will be creamy on the inside and crispy on the outside. Drain the potatoes well.
- Gently toss the potatoes in a large bowl with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. Transfer to the an air fryer basket that has been sprayed with non-stick cooking spray, making sure to arrange them in a single layer for even cooking. You may need to work in batches if your air fryer basket isn't large enough for a single layer.
- Air fry at 400ºF for 11 minutes, turning them over halfway through the cooking time. (Time may vary due to the size of the potatoes. If you need them cooked longer, add two to three more minutes. Also, if you prefer to skip par-boiling the potatoes, you can cook them for about 20 minutes in the air fryer and they will be almost just as good.)
- Sprinkle with chopped cilantro or parsley and serve immediately.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 5 days. Reheat them in the air fryer to enjoy them again.
- Freeze: Put the cooked and cooled potatoes in a Ziploc bag, and you can freeze them for up to 8 months. Store them in individual portions or in just the right amount that can fit in your air fryer in a single layer. Then, remove a portion from the freezer and air-fry it at 400ºF for 5-6 minutes.
