Looking for the crispiest, most flavorful Air Fryer Roasted Potatoes? This straightforward recipe produces golden, super-crispy potatoes with a tender interior—perfect as a healthy side for breakfast, lunch, or dinner.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- How to make them in the oven
- Storage and reheating
- Variations
- What to serve them with
- More air fryer recipes
One evening I tossed a few extra potatoes into the air fryer as a side and ended up with the crispiest, most satisfying roasted potatoes I’ve made. Since then I keep this recipe in rotation—it’s quick, reliable, and adaptable. You can soak the potatoes beforehand for extra crispiness, but it’s optional; these come out delicious either way.
Soaking helps remove surface starch and encourages a crunchier exterior. If you have 30–60 minutes, let the cut potatoes sit in salted water before drying and seasoning. For seasoning, a blend of grated parmesan, Italian-style herbs, and garlic creates a savory, aromatic coating that browns beautifully in the air fryer.
Ingredients
- Yukon Gold potatoes – 1 pound, cut into 1-inch cubes. Yukon Golds have a buttery flavor and creamy interior. You can substitute red or russet potatoes; red potatoes stay firmer, russets are starchier and benefit from soaking first.
- Olive oil – 1 tablespoon, or another neutral vegetable oil to coat the potatoes.
- Parmesan cheese – 1/4 cup grated (or use powdered “shaker” parmesan).
- Italian seasoning – 1 tablespoon of a dried herb blend (parsley, rosemary, thyme, and onion/garlic bits work well).
- Sea salt – 1 teaspoon (adjust to taste; flaky salt adds a nice texture to the finished potatoes).
- Dried minced garlic – 1 teaspoon. Dried garlic resists burning in high heat better than fresh; garlic powder works too if you prefer a smoother texture.
Instructions
Photos below illustrate each step. For the full recipe quantities and times, see the recipe card at the end of this post.
- Optional – soak the potatoes. Place the cubed potatoes in a large bowl of cold water with 1–2 teaspoons of salt. Soak for 30–60 minutes to remove excess starch, then drain and pat completely dry with paper towels.
- Preheat the air fryer to 400°F (200°C). A hot fryer helps create immediate surface searing and crispness.
- Toss with oil and seasonings. In a large bowl, combine the dried potatoes with olive oil, parmesan, Italian seasoning, sea salt, and dried minced garlic. Toss until everything is evenly coated.
- Arrange in a single layer. Spread the seasoned potatoes in a single layer in the air fryer basket so hot air can circulate around each piece. Avoid overcrowding; cook in batches if necessary.
- Air fry. Cook at 400°F for 10 minutes. Open and shake the basket or turn the potatoes, then cook an additional 8–10 minutes until golden and crisp to your liking.
- Serve immediately. Remove the potatoes and serve hot for the best texture.
Recipe tips
- Soak for crispiness. Removing starch by soaking improves browning and crunch—especially helpful with russet potatoes.
- Prep ahead. Cube potatoes in advance and keep them in cold water in the fridge until ready to cook. Always dry completely before seasoning.
- Leave skins on. Keeping the skins adds texture and saves time while improving the final crisp.
- Salt at the right time. Add salt just before cooking; salting too early draws moisture out and can produce soggy results.
- Don’t crowd the basket. Air circulation is essential for even crisping—work in batches if needed.
- Re-crisp before serving. If you cook multiple batches, pop them all back in the air fryer for 1–2 minutes at the end to ensure everything is hot and crisp.
How to make them in the oven
If you don’t have an air fryer, use a conventional oven. Place seasoned cubed potatoes in an even layer on a wire rack set over a foil-lined baking sheet so hot air can circulate. Bake at 400°F (200°C) for 24–28 minutes (use convection if available). If you cook them directly on a baking sheet, flip halfway through for even browning.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 7 days. To reheat, place them back in the air fryer at 400°F for 3–4 minutes to restore crispness.
Variations
- Cajun-style: Omit the parmesan and use Cajun seasoning for a spicy, smoky flavor.
- Buffalo-style: Season with a bold wing-style spice mix and serve with buffalo sauce and ranch or blue cheese for dipping.
- Greek-style: Use Greek seasoning, omit parmesan, and finish with crumbled feta after cooking to pair with Mediterranean mains.
- Cheesy potatoes: During the last 1–2 minutes of cook time, add shredded mozzarella, cheddar, or Swiss to melt over the potatoes.
What to serve them with
These roasted potatoes are versatile and pair well with many dishes:
Breakfast or brunch: Serve with frittatas, breakfast burgers, omelettes, or breakfast burritos.
Lunch or dinner: Pair with grilled meats, burgers, pork chops, pulled pork, or sandwiches. They also work well as a side with sheet-pan dinners and salads.
They’re delicious on their own or dipped in a garlic-parmesan or ranch-style sauce.
More air fryer recipes
If you love these roasted potatoes, try other air fryer favorites such as air fryer chicken thighs, tater tots, hamburgers, taquitos, wings, or baked potatoes.
Air Fryer Chicken Thighs
Air Fryer Tater Tots
Air Fryer Hamburgers
Air Fryer Taquitos
Air Fryer Chicken Wings
Air Fryer Baked Potato
Air Fryer Roasted Potatoes
Ingredients
- 1 pound Yukon Gold potatoes, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon dried minced garlic
Instructions
- Optional: Add cubed potatoes to a large bowl of salted water (1–2 teaspoons salt) and soak 30–60 minutes. Drain and pat dry.
- Preheat the air fryer to 400°F (200°C).
- Toss potatoes with olive oil, parmesan, Italian seasoning, sea salt, and dried garlic until evenly coated.
- Spread in an even layer in the air fryer basket without overcrowding.
- Air fry for 10 minutes at 400°F, shake or turn, then cook an additional 8–10 minutes until golden and crisp.
- Remove from the air fryer and serve immediately.
Notes
- Soaking for extra crispiness: Soaking removes excess starch and improves texture, though it’s optional if you’re short on time.
- Prep ahead: Cube in advance and keep submerged in water until ready to cook. Dry completely before seasoning.
- Keep skins on: The skins add texture and help the potatoes crisp up.
- Salt timing: Season with salt just before cooking to avoid drawing moisture out and causing soggy pieces.
- Air circulation: Ensure space around potato pieces in the basket for even browning.
- Storage: Store leftovers in an airtight container in the refrigerator up to 7 days and reheat in the air fryer for 3–4 minutes at 400°F to restore crispness.
Nutrition Facts
Serving: 4 oz • Calories: 149 kcal • Carbohydrates: 21 g • Protein: 5 g • Fat: 5 g • Sodium: 689 mg • Fiber: 3 g