Crispy Air Fryer Potatoes
Crispy Air Fryer Potatoes
Achieving a perfect crunch in the air fryer depends on surface area and a high-heat starch reaction. By tossing halved or cubed potatoes in a light coating of oil and seasonings, the circulating hot air dehydrates the exterior rapidly, creating a shattered-glass texture while keeping the inside fluffy.
Ingredients
- Potatoes: 1.5 lbs baby yellow or red potatoes, halved.
- Oil: 2 tbsp olive oil or avocado oil.
- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper to taste.
- Garnish: Freshly chopped parsley or chives.
Preparation Method
1
Prep and Dry
Critical for crunch
Wash the potatoes and halve them. Pat them thoroughly dry with a paper towel; any surface moisture will cause the potatoes to steam rather than crisp up.
2
Season
Toss to coat
In a large bowl, whisk together the oil and all seasonings. Add the potatoes and toss until every piece is evenly coated.
3
Air Fry
400°F (200°C)
Place the potatoes in the air fryer basket in a single layer. Do not overcrowd. Cook for 15–20 minutes, shaking the basket halfway through to ensure even browning.
4
Finish
Garnish and serve
Once the edges are deep golden brown and the skins are blistered, remove from the air fryer. Garnish with fresh herbs while hot.
Pro Tip: For an even crispier result, soak the cut potatoes in cold water for 30 minutes to remove excess surface starch, then dry them completely before seasoning.
