Air Fryer Roasted Potatoes
Air Fryer Roasted Potatoes
Chunks of Yukon gold potato, tossed in olive oil, garlic powder and dried herbs, then air-fried until the outside turns deep gold and crackly and the inside stays soft and fluffy. It’s a fast, low-effort side, closer to oven-roasted potatoes than to fries, but ready in a fraction of the time and with far less oil.
The air fryer’s tight, fast-moving hot air does the work an oven does more slowly. Spread in a single layer with room between the pieces, the potatoes roast rather than steam, so the skins blister and crisp while the inside cooks through. Shaking the basket partway keeps every side in contact with the hot air, which is what gives an even, all-over crust instead of one browned face.
Skin-on is the standard here — it holds the chunks together, adds texture, and saves the trouble of peeling. Yukon gold works well because its flesh is naturally pale yellow and waxy, so it turns creamy and tender inside the crisp shell rather than falling apart into powder. Garlic powder and a pinch of dried Italian herbs give background flavor without burning, since fresh garlic and cheese scorch fast at this heat unless added at the very end.
These potatoes work as an everyday side for roast chicken, steak, burgers or eggs, and take well to a finishing touch of grated Parmesan and chopped parsley if you want something closer to a restaurant side dish.
Ingredients
Serves 4
- 450 g Yukon gold potatoes, scrubbed, skin-on, cut into 2 cm chunks
- 22 ml extra-virgin olive oil
- 1/2 tsp fine salt, plus more to finish
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning (or a mix of dried rosemary, thyme and oregano)
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp paprika, for color (optional)
- grated Parmesan, to finish (optional)
- fresh parsley or chives, chopped, to finish (optional)
Directions
Preheat the air fryer to 400°F (204°C). Scrub the potatoes and cut them into roughly 2 cm (3/4 in) chunks, keeping the pieces an even size so they finish cooking at the same time.
In a large bowl, toss the potato chunks with the olive oil, salt, garlic powder, Italian seasoning, pepper, and paprika if using, until every piece is evenly coated.
Spread the potatoes in a single layer in the air fryer basket, leaving a little space between pieces. If the basket is small, cook in two batches rather than crowding it — pieces packed too close together steam instead of crisping.
Air fry for 15 to 20 minutes, shaking the basket or turning the pieces gently with a spatula once or twice, until the potatoes are golden brown outside and fork-tender inside. Leave them in a minute or two longer if you want extra crunch.
Tip the potatoes into a serving dish, season with a final pinch of salt, and scatter over Parmesan and fresh herbs if using. Serve hot.
Notes
Even-sized pieces matter more than anything else here — mismatched chunks leave some raw while others burn.
For a garlic-Parmesan version, swap the garlic powder for 2 to 3 cloves of fresh minced garlic, and toss 1/4 cup grated Parmesan through for just the last 3 to 4 minutes so it turns crisp instead of burning.
Leftovers keep in an airtight container in the fridge for 3 to 5 days. Reheat in the air fryer at 400°F (204°C) for a few minutes to re-crisp — the microwave turns them soft.
See Also
