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.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.