These crispy Air Fryer Potatoes are made with a few simple ingredients and little prep time! They are golden on the outside and fluffy on the inside.
See the step by step recipe video down in the recipe card.
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So I’ve been on an air fryer kick for a few months now, and we are loving it.
It is the best way to get that golden exterior that we love on this Air Fryer Chicken Breast and these Air Fryer Chicken Wings!
While we love some classic roasted potatoes (or these Roasted Potatoes and Carrots if we’re taking things up a notch!), the air fryer just does something magical to these Little potatoes.
I always use Little potatoes for these crispy Air Fryer Potatoes because there’s almost no prep:
- I don’t have to wash them (they come washed and ready to go!)
- I don’t have to peel them (the skin is so smooth and delicate)
- I don’t have to chop them (just a quick slice in half, although you could easily leave them whole and increase the cook time)
A bag of Little potatoes, some vegetable oil (I use canola oil), and a few simple seasonings are all you need and you’re on your way to perfect air fryer roasted potatoes.
This recipe is the one I turn to when I need a quick side dish and I’m low on time!
Why not just throw the potatoes in the oven?
I don’t know about yours, but my oven takes probably 10 minutes or more to preheat to 400 degrees!
The air fryer is hot in half the time, and it cooks more quickly, too, so we are easily ahead by 15-20 minutes just by leaving the oven off.
Plus, the air fryer uses less energy and won’t heat up your kitchen!
How to cook air fryer potatoes:
- Preheat your air fryer to 400 degrees for 5 minutes.
- Halve your Little potatoes and toss with a drizzle of canola oil and a bit of seasoning (you can even do this right on your cutting board and save a bowl)
- Throw your potatoes in the air fryer basket in as even a layer as possible — it’s okay if they’re overlapping somewhat, just do your best.
- Cook for 10-15 minutes, removing the basket and giving it a shake to stir every 5 minutes for even browning.
Your air fryer potatoes are done when a sharp knife inserted into a potato goes in and comes out easily (the knife shouldn’t feel “stuck”).
Ingredients and Variations:
- Creamer potatoes: are your best bet for crispy potatoes that are fluffy on the inside, plus they come ready in the perfect size!
- Canola oil: you can swap the canola oil for another vegetable oil, but I don’t recommend any others, since vegetable oils (canola oil in particular) has a high smoke point which is perfect for the high heat in the air fryer
- Seasoning: feel free to mix it up! There aren’t a lot of rules here, I just don’t recommend adding more salt than the recipe calls for. Hot potatoes can easily be salted if you taste one after cooking and want additional seasoning. Feel free to swap the simple spices for taco seasoning, Cajun seasoning, Greek seasoning, or another variety you’ve got hanging out in your spice drawer.
What to serve with Air Fryer Potatoes:
We love these crispy potatoes with juicy Baked Chicken Breast and a side of Broccoli Salad (one of our favorite salads!).
They’re also perfect with the best ever Roast Chicken or this tender Roasted Pork Tenderloin!
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Air Fryer Potatoes
- 1 lb Little potatoes
- 1 tablespoon canola or vegetable oil
- 1 teaspoon seasoning salt (you can also use regular salt and add pepper)
- Turn air fryer to 400 degrees for 5 minutes.
- On a cutting board, halve any larger potatoes so they are all uniform in size. I usually halve most of them as we are feeding children 🙂
- Toss potatoes with oil and seasoning salt and place in the basket of the air fryer.
- Place the basket in the air fryer and cook at 400 degrees F for 10 minutes. Open the basket, give the potatoes a shake and cook for 5 more minutes (this isn't necessary but it helps with even cooking if you are cooking a large batch). Check for doneness by poking a potato with a sharp knife — if the potato feels firm, cook for another 2-3 minutes or until cooked through.
- Serve as desired.
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