Crispy Baby Potatoes

Picture these golden baby potatoes coming out of your air fryer, with a crunchy seasoned outside and a soft, fluffy inside. Every tiny potato gives you that perfect mix of textures, plus the piney smell of fresh rosemary and just the right blend of spices. Your air fryer turns ordinary potatoes into tasty little bites that make any meal special, and they're ready in under 20 minutes.

I tried making these so many times and found out that getting the potatoes really dry before adding spices is what gives you those amazing crispy edges that make you want more.

Key Potato Elements

• Baby Potatoes (1.5 pounds): Pick ones smaller than golf balls with clean, unmarked skin. Try different kinds - reds are a bit sweet and creamy; golds taste buttery and rich; purple ones look amazing and have a nutty flavor. They should feel hard when you squeeze them gently, with no soft spots or green areas
• Fresh Rosemary (3-4 large sprigs): Go for bright green, smelly sprigs with bendy needles that aren't falling off. Don't get any with brown or dried parts. Good rosemary smells like pine when you rub it. Pull the leaves off and chop them up just before you cook
• Extra Virgin Olive Oil (2-3 tablespoons): Get cold pressed, early harvest oil with a bit of a peppery taste. It should smell fresh and grassy with a tiny bit of bitterness showing it's full of good stuff. Look for dark bottles that keep the oil fresh
• Garlic Powder (1 tablespoon): Find pure garlic powder without salt or stuff that keeps it from clumping. Good garlic powder smells strong and feels smooth without lumps. Keep it in an airtight container 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 is slightly damp and clumps a bit when pressed
• Kosher Salt (1.5 teaspoons): Diamond Crystal kosher salt works best with its big, flat pieces that stick well to potatoes. The bigger surface helps spread flavor better and pulls moisture out so potatoes get crispier
• Fresh Ground Black Pepper (1 teaspoon): Grind Tellicherry peppercorns for the most interesting, fragrant pepper taste. Good pepper has different colors mixed in and smells sharp and spicy when you grind it
• Extra Flavor Boosters: Maybe add 2-3 whole fresh garlic cloves (pick firm, heavy heads with tight skin), some fresh thyme (look for bright green, soft stems), or 1/4 cup freshly grated Parmigiano Reggiano (aged 2-3 years for best flavor)

Making Potato Wonder

Getting Ready Right:

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

Seasoning Trick:

Mix potatoes with oil first, then add seasonings bit by bit while tossing to coat everything evenly.

Air Fryer Success:

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

Heat Control

Heat Control:

Keep the air fryer at 400°F the whole time, and check if they're done by seeing if a fork slides in easily.

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I found out through trying different ways that letting the seasoned potatoes sit for 5 minutes before cooking lets the flavors soak in better.

Tasty Combinations

Make great meals by serving these with herb covered salmon, stuffing them in breakfast wraps, or offering them as fancy snacks with garlic dip.

Fun Twists

Try different herbs together, sprinkle with crispy Parmesan, or mix in some roasted garlic for extra flavor.

Keeping Leftovers

Store extra potatoes in a sealed container for up to 3 days. Heat them again at 375°F for 3-4 minutes to make them crispy again.

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I've made this dish many times to get it just right, and I've learned that amazing roast potatoes come down to three things: getting them ready the right way, using the right 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

→ Do they need pre-cooking?

Nope! Just wash, slice in half, season, and air fry directly.

→ Can I switch up the flavors?

Of course! Swap rosemary for thyme or paprika for cayenne to mix it up.

→ Why not leave them whole?

Slicing makes them cook faster and adds more crispy spots.

→ What if I use bigger ones?

No problem! Just chop them into smaller chunks for even cooking.

→ Can leftovers be warmed up?

Yes! Pop them back in the air fryer at 350°F for a few minutes to get crispy again.