Crispy and perfect, these roasted Air Fryer Potatoes are a fast and delicious side dish. You’ll love that these potatoes in the air fryer are vegan, vegetarian, and packed with so much flavor!
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I’m here to normalize carbs. And if I need to lure you back to the carby side of life with a plate of perfectly roasted air fryer crispy potatoes, then I’ll do it!
Ready in 30 minutes thanks to the magic of the air fryer, they’re perfect, crispy, and like heaven at the end of the fork.
If you don’t already have an air fryer, you can find an oven-roasted version in this Cast Iron Potatoes recipe.
What would you serve with these crispy potatoes? There are so many options! I’m a sucker for a perfect Dry Brined Chicken or Air Fryer Frozen Shrimp.
And for a veggie, I would do Air Fryer Butternut Squash, Roasted Frozen Broccoli, Air Fryer Brussels Sprouts, or Air Fryer Cauliflower.
Prefer sweet potatoes? Check out these delicious Air Fryer Sweet Potato Cubes and Air Fryer Baked Sweet Potatoes!
Ingredients
You’ll find the exact measurements in the recipe card at the bottom of the post. This recipe is rocking:
- Potatoes
- 1 tsp olive oil
- chives
- parsley
- dill
- garlic powder
- onion powder
- kosher salt
- black pepper
- celery seed
- tarragon
How to Cook Air Fryer Potatoes
*You’ll find a detailed and printable recipe card at the bottom of this post
Cut your potatoes to the desired size. I like to use red potatoes and I don’t peel them. It makes this dish easier to prep, they’re healthier, and that skin crisps up like a dream.
Combine the potatoes, olive oil, and seasonings in a mixing bowl (this is the bowl I use at least daily!), tossing to coat.
This is one of those recipes where I do recommend you preheat your air fryer. It helps the spuds start cooking immediately, resulting in that perfect crispy exterior.
Brush the inside of the air fryer with olive oil (I use my Misto) and add your potatoes. Cook for 15 minutes and then shake the basket to mix the potatoes around. Cook for an additional 10-15 minutes or until they have reached your desired level of crispy. Salt and pepper to taste.
Pro Tips/Recipe Notes
- Serve leftovers with some Make-Ahead Scrambled Eggs for an awesome breakfast skillet. Want to add some meat? Try baking bacon in the oven or this Whole30 Breakfast Sausage.
- If you’d like the potatoes to cook faster, cut the pieces small; almost diced. Check after 10 minutes of cooking.
- If you increase the amount of oil used, drain potatoes on a plate lined with paper towels for 2-3 minutes.
- These seasonings are what I use in my Greek Yogurt Ranch. You might as well also whip up a batch of it while you have everything out of the spice cupboard.
- If you’d like to use fresh garlic instead of garlic powder, add it at the halfway cooking point to avoid it burning. You might also love using Air Fryer Roasted Garlic for a more mellow garlic flavor.
Frequently Asked Questions
They will keep in an air-tight container in the fridge for up to five days. You can cook the potatoes ahead of time as part of your easy meal prep. To reheat, pop them back into the air fryer for 5 minutes at 400 degrees F.
Yes, potatoes are healthy and our bodies need carbs to function! This recipe uses heart-healthy olive oil and the dried herbs pack a lot of flavor.
And unlike deep-fried potatoes, when you air fry potatoes, you don’t need as much oil.
I prefer red potatoes with the skins still on, but feel free to use your favorite. Gold and Russet potatoes would also be delicious and crisp up nicely in the air fryer.
Soaking is an unnecessary step when making air-fried potatoes, unlike when making Air Fryer French Fries.
However, if you want to meal prep this recipe, place cut potatoes in cold water in a covered container in the fridge for up to 36 hours. This keeps the potatoes from oxidizing (browning) until they’re roasted in the air fryer.
No, that is also an unnecessary step with these air fryer crispy potatoes. These potatoes crisp up perfectly without pre-boiling.
If you have a jar of canned potatoes, you can drain them, pat them dry, season them, and then air fry them. If you have dehydrated diced potatoes, cover them with hot water for 15 minutes, and then cook according to the recipe below.
Air Fryer Potatoes Recipe
Ingredients
- 1 lb potatoes (skin on)
- 1 tsp olive oil
- 1/2 tsp chives (dried)
- 1/2 tsp parsley (dried)
- 1/4 tsp dill (dried)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1/8 tsp celery seed
- 1/2 tsp tarragon (dried)
Instructions
- Cut your potatoes to the desired size. There is no need to peel them unless you prefer that.1 lb potatoes
- Preheat the air fryer to 400 degrees F for 2 minutes.
- Combine the potatoes, olive oil, and seasonings in a mixing bowl, tossing to coat.1 tsp olive oil, 1/2 tsp chives, 1/2 tsp parsley, 1/4 tsp dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/8 tsp black pepper, 1/8 tsp celery seed, 1/2 tsp tarragon
- Brush the inside of the air fryer with olive oil and add potatoes.
- Cook for 15 minutes and then shake the basket to mix the potatoes around.
- Cook for an additional 10-15 minutes or until they have reached your desired level of crispy.
Notes
- If you’d like the potatoes to cook faster, cut the pieces small; almost diced. Check after 10 minutes of cooking.
- To reheat, cook in the air fryer for 5 minutes at 400 degrees F.
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I just cut my large baker potatoes in quarters lengthwise, used the suggested seasonings and Air fried @ 400 degrees for 20 minutes, rearranged and cooked for another 15 minutes. Served with Ranch-style dressing. Hubby loved ’em!
So glad it was a hit with you and the hubby! 🙂
I made this yesterday it was goodÂ
Why r they called Ranch potatoes when there’s nothing ranch in the recipe?
Hi Shelley, the herbs/seasonings are the same as what goes into ranch dressing. If you were to buy a packet of powdered ranch mix at the store, or make your own at home it would have the same components. Hope that clarifies. 🙂
Loved it. My potatoes looked the same. Tasted deliciousÂ
Yahoo! So glad you enjoyed it, Tracey. 🙂
These potatoes were delicious! I followed the recipe exactly. Some of my less used herbs like tarragon, were a little aged. Next time I’ll increase them. My husband loved them! I cooked less time based on the size of my potatoes. I advise checking during cooking to avoid burning.
So glad you enjoyed them Carol! If you need to use up some more of that tarragon, this soup and this one-pan dinner both call for it.
I was already eyeing this recipe before getting an airfryer, and now I finally have one I put it to the test. It passed with flying crispyness! It’s so good, it’s on the menu again this evening (tryout was Saturday).
This recipe set the bar for future recipes I’m trying out.
So glad you enjoyed it, and welcome to the air fryer cult/club. 🙂
Thanks for taking the time to leave a review.
Delicious and turned out perfectly! We all loved them and will be using this recipe regularly. Thank you! ????
Yay, so glad you enjoyed them, Amanda!
These are so good AND smell so good while cooking. I had all the ingredients except tarragon. We used the potatoes as a base for a nacho with homemade chili, a little cheddar and guac. So, so good!Â
Cathy, using these as the base of nachos is PURE GENIUS! I love this idea and am totally stealing it.
Super easy and we were working with cheap taters and didn’t even have half the spices but they came out amazing!!!
So glad you liked them! 🙂
THEY ARE ALL GONE! Â What am I supposed to eat for leftovers in the morning?!?
Haha, make another batch??