Crispy Air Fryer Garlic Herb Potatoes
Golden, crispy baby potatoes seasoned with garlic, herbs, and olive oil, cooked in the air fryer for a crunchy outside and fluffy inside.
Yield
4 servings
Ingredients
Main Ingredients
- 1.5 lb (700 g) baby potatoes or small Yukon gold potatoes
- 2–3 tbsp olive oil
- 4 garlic cloves, minced (or 1 tsp garlic powder)
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried parsley (or 1 tbsp fresh chopped parsley)
- 1/2 tsp thyme
- 1/2 tsp chili flakes (optional)
Optional Add-Ins
- 2 tbsp nutritional yeast (for cheesy flavor)
- 1 tsp lemon zest
- Fresh rosemary
- Vegan parmesan
Equipment
- Air fryer
- Mixing bowl
- Knife
Instructions
Step 1: Prepare the Potatoes
- Wash potatoes thoroughly.
- Pat dry completely.
- Cut into halves or quarters (even sizes for even cooking).
Smaller pieces = crispier potatoes.
Step 2: Pre-Cook (Optional but Recommended for Extra Crispiness)
You can choose one:
Option A: Soak Method
- Soak cut potatoes in cold water for 20–30 minutes.
- Drain and dry well.
This removes excess starch.
Option B: Parboil Method
- Boil potatoes for 6–8 minutes.
- Drain and let steam dry.
This gives fluffy interiors.
Step 3: Season the Potatoes
In a large bowl combine:
- Potatoes
- Olive oil
- Garlic
- Salt
- Pepper
- Smoked paprika
- Oregano
- Thyme
- Parsley
- Chili flakes (optional)
Toss until evenly coated.
Step 4: Preheat Air Fryer
Preheat to:
- 380°F (193°C)
for 3–5 minutes.
Step 5: Air Fry
- Place potatoes in a single layer in air fryer basket.
- Do not overcrowd.
Cook:
- 15 minutes
Shake or toss basket.
Cook another:
- 10–15 minutes
Until:
- Golden brown
- Crispy edges
- Fork-tender inside
Step 6: Final Flavor Boost
Once cooked:
- Add extra salt if needed
- Sprinkle fresh parsley or rosemary
- Optional: lemon zest or vegan parmesan
Serving Suggestions
Serve with:
- Vegan garlic aioli
- Ketchup or spicy mayo
- Tahini sauce
- Vegan ranch
Great alongside:
- Burgers
- Wraps
- Salads
- Grilled tofu or tempeh
Garlic Aioli (Quick)
Ingredients
- 1/2 cup vegan mayo
- 1 garlic clove (or 1/2 tsp garlic powder)
- 1 tsp lemon juice
- Salt to taste
Method
Mix well.
Flavor Variations
Spicy Paprika Potatoes
Add:
- Extra smoked paprika
- Cayenne pepper
Lemon Herb Potatoes
Add:
- Lemon juice
- Fresh dill
- Lemon zest
Cheesy Garlic Potatoes
Add:
- Nutritional yeast
- Vegan parmesan
Storage
Refrigerator
- Up to 4 days
Freezer
- Not ideal (texture becomes soft)
Reheating
Best reheated in:
- Air fryer (best crispiness)
- Oven at 375°F (190°C)
Avoid microwave if you want them crispy.
Approximate Nutrition (Per Serving)
- Calories: 180–260
- Carbohydrates: 30–40 g
- Fat: 6–10 g
- Fiber: 3–5 g
