Crispy Baby Potatoes in an Air Fryer
These are the baby potatoes that turn a simple side into the dish everyone reaches for — shatteringly crisp, golden skins with a smoky paprika and garlic crust, and soft, fluffy centers that melt in your mouth. Little potatoes get tossed in olive oil and spices, then the air fryer works its magic at 180°C, crisping every side while the insides steam themselves tender. They come out deeply golden, flecked with fresh herbs, and dangerously snackable straight from the basket. With only ~23g net carbs per serving — the easy side that goes with absolutely everything.
Why You'll Love This
Crispy, golden skins and fluffy centers — no deep frying needed.
Just 6 simple ingredients you already have.
Only 5 minutes of prep — toss, air fry, and shake once.
Naturally gluten-free, vegan, and endlessly versatile.
Perfect beside steak, chicken, fish, or as a snack on their own.
Oven Option (optional): 425°F for 25–30 minutes
Airfryer recipes
Crispy Baby Potatoes in an Air Fryer
- Prep5 min
- Cook22 min
- Total27 min
- Servings4 servings
- Calories180 kcal
- air fryer
- large mixing bowl
- cutting board
- knife
- kitchen towel
- spoon or spatula
Ingredients
Instructions
- Scrub the baby potatoes well and pat them completely dry — dry skins are what turn crispy.
- Halve any potatoes larger than a walnut so they all cook evenly, and leave the small ones whole.
- Toss the potatoes in a large bowl with the olive oil, paprika, garlic powder, salt, and black pepper until every potato is evenly coated, like the photo.
- Preheat the air fryer to 360°F (180°C) for 3 minutes, then spread the potatoes in the basket in a single layer.
- Air fry at 360°F (180°C) for 20–25 minutes, shaking the basket halfway, until deep golden, crisp, and tender inside.
- Tip the potatoes into a bowl, sprinkle with fresh parsley, and serve hot.
Notes & Tips
- Dry the potatoes well. Any water left on the skins steams instead of crisping — pat them dry after scrubbing.
- Keep them in one layer. Overlapping potatoes trap steam and go soft — cook in batches if your basket is small.
- Shake halfway. One good shake at 10 minutes turns every side golden instead of just the top.
- Don't skimp on the oil. A full coating of olive oil is what fries the skins crisp in the hot air.
- Season after the shake too. A second pinch of salt while they're hot makes the flavor pop.
- Fridge: keeps 3–4 days in a sealed container — reheat in the air fryer at 375°F for 4–5 minutes to re-crisp.
- Freezer: not recommended — thawed potatoes turn mealy and lose their crispness.
- Meal prep: wash and halve the potatoes the night before and keep them in cold water in the fridge; drain and dry well before seasoning.
- Make it for a crowd: cook in batches and keep finished potatoes warm in a 200°F oven — they stay crisp for up to 30 minutes.
- The Secret to Crispy Baby Potatoes
- The secret is dry skins, hot air, and room to breathe — not more oil. Most baby potatoes turn out soft because they go in wet and crowded, so they steam in their own moisture instead of frying crisp. Scrubbing them dry, tossing them in just enough oil to coat, and giving them a single layer at 180°C lets the hot air crisp every side while the centers turn fluffy. Dry, spaced, and shaken once — that's the whole trick.
Variations & serving ideas
- Different potato: use fingerlings, new potatoes, or cubed Yukon Golds — just keep the pieces even.
- Herb version: add a teaspoon of dried rosemary or thyme to the seasoning.
- Spicy version: swap the paprika for smoked paprika and add a pinch of chili flakes.
- Cheesy finish: toss the hot potatoes with grated Parmesan and extra parsley.
- Lemon herb: squeeze half a lemon over the finished potatoes with fresh dill.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Total fat | 7 g |
| Saturated fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 590 mg |
| Total carbohydrate | 26 g |
| Fibre | 3 g |
| Sugars | 1.7 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Do I need to boil the potatoes first?
No — the air fryer cooks them through on its own. Parboiling actually makes them wetter and harder to crisp, so go straight from the bowl to the basket.
Can I bake these in the oven instead?
Yes. Spread the seasoned potatoes on a baking sheet in a single layer and bake at 425°F for 25–30 minutes, flipping halfway, until golden and crisp.
Why aren't my potatoes crispy?
They were probably wet, crowded, or undercooked. Pat them dry, cook in a single layer, and keep going until they're deep golden — pale potatoes need more time.
More questions about this recipe
How long does it take to make Crispy Baby Potatoes in an Air Fryer?
About 27 minutes in total: 5 minutes of prep and 22 minutes of cooking.
What ingredients do I need for Crispy Baby Potatoes in an Air Fryer?
You need baby potatoes, paprika, garlic powder and parsley. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: keeps 3–4 days in a sealed container — reheat in the air fryer at 375°F for 4–5 minutes to re-crisp. Make it for a crowd: cook in batches and keep finished potatoes warm in a 200°F oven — they stay crisp for up to 30 minutes.
Can I freeze Crispy Baby Potatoes in an Air Fryer?
Freezer: not recommended — thawed potatoes turn mealy and lose their crispness.
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