Crisp air fryer red potatoes are done in half of the time as their oven-roasted counterparts. With a flavorful garlic rosemary seasoning blend made from pantry staples, this easy side dish recipe fits the bill for so many main dishes.
There's no denying that potatoes are tops when it comes to versatility. Mashed, smashed, roasted, fried...do they ever not hit the spot?
One of the only drawbacks of side dish potatoes that I can think of is that some preparations require a lengthy cook time. That's where the air fryer comes in.
Figuring out how to make an air fryer baked potato was a game-changer, and I kept that theme rolling with these air fryer red potatoes. You get alllll that flavor, all that golden brown crispness, just in half the time.
I like to use red potatoes for this recipe because they have a thin skin and don't need to be peeled before cooking (a prep work win!). They're also great potatoes for roasting because they hold their shape well. That said you can substitute in your favorite variety of roasting potato without issue.
Why This Recipe Works
- It's a time saver. Roasting red potatoes in the air fryer takes about half the time as roasting them in the oven.
- Dried seasonings > fresh seasonings. Ever experience burnt minced garlic or fresh herbs when air frying something? Not ideal. Using the dried varieties brings all the flavor but none of the worry.
- The flavor. Garlic and rosemary is a classic flavor pairing that lends itself beautifully to roasted potatoes.
- Red Potatoes: These come in several sizes, from standard to petite to baby red potatoes. Any work fine: regular and petite red potatoes will need to be sliced into pieces, but baby ones are usually bite-sized already and you only may need to cut up a large one or two.
- Oil: Olive oil is my pick, but choose your preferred cooking oil with a neutral flavor and higher smoke point. Other options include grapeseed, sunflower, and canola oil.
- Dried Rosemary: Look for varieties that are chopped into smaller pieces rather than left in whole dried sprigs. The whole sprigs have a tendency to jump right off the cutting board when you're chopping them.
- Garlic Powder: Your basic garlic powder works great, but consider roasted garlic powder for an extra flavorful variation.
- Salt and Pepper: My preferred measurements are in the recipe card below, but do alter this to your liking.
- Thyme: The measurement is for dried whole leaves, not ground thyme. Substitute by replacing the dried leaves with one-eighth teaspoon ground thyme.
- Toss - Chop potatoes into one-inch pieces and toss in a bowl with olive oil and all of the seasonings.
- Arrange - Pour out coated potatoes onto the air fryer rack, arranging them in a single layer. You may need to cook in batches depending upon the size of your air fryer.
- Air Fry - Air fry at 400°F for 10 minutes, flip the potatoes over, and air fry for another 8-10 minutes, or until golden brown with crispy edges. Serve immediately.
Expert Tips and Tricks
- Air Fryer Models - All air fryer models operate a little differently, so do adjust the heat, cooking time, etc. as needed. This recipe was tested in a basket-style air fryer/toaster oven combo and does not call for pre-heating.
- Prep-Ahead Steps - This isn't exactly a prep-ahead friendly recipe as potatoes will brown after being sliced. They're also best scrubbed just prior to cooking as to not speed up spoilage. To streamline the steps, buy bite-sized baby red potatoes, as they can be air fried whole. The garlic rosemary spice blend can be mixed up ahead of time.
- Seasoning Variations - I cannot get enough of using homemade taco seasoning on roasted potatoes, and fans of more heat might like buffalo spice mix. You can also sprinkle grated Parmesan cheese over the potatoes during the last minute or two of the cooking time (not before as it can burn).
Frequently Asked Questions
The best way to reheat air fryer potatoes is back in the air fryer. Lower the temperature (around 350°F or so) and air fry for several minutes, until sufficiently warmed throughout. While it's even quicker to reheat them in the microwave, they won't retain any crispness.
Yes, I've made this exact recipe, substituting in both russet and Yukon gold potatoes (full-size and baby), with great success. In this instances I've peeled the russet potatoes before air frying, but have left the skin on the gold potatoes.
You can for convenience, though I personally don't think they're quite as good as freshly air fried potatoes. If doing so, arrange cooked potatoes in a single layer and freeze in an air-tight container or freezer bag. Do not thaw (this will make them mushy), rather reheat them straight from frozen.
The all-purpose garlic rosemary seasoning makes these potatoes a versatile side dish. Here are some main dishes that complement:
- Pot roast, like this slow cooker beef shoulder roast.
- Steak, particularly this marinated and grilled flat iron steak.
- Meatloaf, like my personal family-favorite balsamic meatloaf.
- Pork chops, including skillet rosemary balsamic pork chops.
- Pork tenderloin, like this slow cooker pork tenderloin with lots of mushrooms.
More Air Fryer Vegetable Recipes
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Air Fryer Red Potatoes
- 24 ounces baby or petite red potatoes scrubbed and cut into 1-inch pieces
- 2 Tablespoons olive oil
- 1 ½ teaspoons dried rosemary
- ¾ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- Rinse potatoes under cool water and scrub with a vegetable brush or paper towel. You do not need to peel them. Smaller baby potatoes may not need to be cut down, but slice any larger potatoes into pieces roughly one-inch in size.
- Add potatoes to a mixing bowl and pour in the olive oil. Sprinkle in the rosemary, garlic powder, kosher salt, dried thyme, and pepper. Toss to coat the potatoes evenly and thoroughly.
- If needed, spray the air fryer rack with non-stick spray and arrange the potatoes in it in a single layer.
- Air fry at 400°F for 10 minutes, then shake up the tray or flip the potato cubes over with tongs. Air fry again for another 8-10 minutes, or until golden-brown and fork tender.
- Potatoes - Russet or Yukon gold are also fine to use.
- Dried rosemary - Look for dried rosemary that has been cut into smaller pieces (versus dried whole sprigs). They jump all over the place and make a mess when trying to chop them yourself.
- Storage instructions - Store cooked potatoes in an air-tight container in the refrigerator for up to 3-4 days.
- Reheating instructions - Reheat in the air fryer on a lower temperature (around 350°F or so) for several minutes, or until thoroughly warmed.
- Freezing instructions - These can be frozen but aren't quite as crisp and satisfying as they are freshly cooked. Store in an air-tight container or freezer bag, freeze, then reheat from frozen. Do not thaw as they'd become soggy.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer