Go Back

Air Fryer Crispy Baby Potatoes with Garlic and Rosemary

Air fryer crispy baby potatoes get golden and crisp outside while staying tender enough to pierce with a fork. Garlic powder and fresh rosemary add savory flavor, and cooking the halved potatoes cut-side down helps them brown.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb potatoes baby, halved
  • 1.5 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp rosemary fresh, chopped
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart air fryer

Method
 

  1. Preheat a 6-quart air fryer to 400°F for 3 minutes.
  2. Pat the potatoes dry.
  3. Toss the potatoes with the olive oil, garlic powder, rosemary, salt, and pepper.
  4. Arrange the potatoes in a single layer in the air fryer basket, cut sides down.
  5. Air fry at 400°F for 18–22 minutes, shaking the basket halfway through, until crisp and golden outside and easily pierced with a fork.

Notes

For the crispiest results, dry the potatoes thoroughly before tossing and arrange them cut sides down in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can lose their crisp texture. Avocado oil can replace olive oil if preferred.