Crispy Air Fryer Potatoes
Air fryer potatoes are crispy on the outside and soft on the inside. Made with less oil and less time, they're the perfect side dish.
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Servings: 4 servings
Ingredients
- 1 ½ lbs baby potatoes - yellow or red potatoes
- ¼ cup grated parmesan cheese
- 3 Tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Wash and slice the baby potatoes in half. No need to peel. Add them to a large bowl.
- Add the ¼ cup grated parmesan, 3 Tbsp olive oil, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried parsley, ½ tsp salt, ¼ tsp ground black pepper.
- Toss the potatoes evenly with all the seasonings.
- Preheat the air fryer at 400°F for 2 minutes.
- Add the potatoes in a single layer. Cook for 15-18 minutes, giving them a toss halfway through.
- Cook until the edges are brown and crispy and potatoes are tender when poked with a fork.
Recipe Notes:
- Check in the last couple of minutes to make sure they’re not overcooking. Every air fryer is different so it might take a little bit of practice getting used to your temperature and how it works.
- Refrigerate – Once the potatoes have cooled down, transfer them to an airtight container or a resealable plastic bag. This recipe can be stored in the fridge for up to 3-4 days.
- To Freeze – Cooked potatoes can also be stored in a freezer-safe container or bag and frozen for up to 6 months.
- Reheating – Add potatoes back to the air fryer at 400°F. Cook until warmed through. It shouldn’t take more than 10 minutes. Toss them halfway through.
Nutrition Info
Calories: 253kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 411mg | Potassium: 738mg | Fiber: 4g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 34mg | Calcium: 80mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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