Crispy Roasted Potatoes in the Air Fryer

Why You’ll Love These Air Fryer Roasted Potatoes

• Maximum crisp with minimal oil: A light cornstarch coating plus roughened edges yield a crackly crust without deep-frying.
• Buttery, tender centers: A short pre-cook softens the potato interiors so they steam to a fluffy texture while the outside crisps.
• Simple pantry flavors: Smoked paprika, garlic, and onion powder add depth with no fuss.
• Efficient one-basket cooking: The air fryer frees up oven space and produces consistent results; see the keep-warm tip if you cook in batches.
• Versatile serving options: Serve plain, with garlic aioli, or with a quick bravas-style tomato sauce for tapas-style potatoes.

Ingredients for Seasoned Air Fryer Roasted Potatoes

Choose potatoes and seasonings based on the texture and flavor you prefer. Yukon Gold gives a naturally buttery, creamier interior; russets yield the lightest, fluffiest centers and extra-crisp edges. Red potatoes work too—parboil a little longer. Olive oil adds flavor; avocado or canola oil tolerate higher heat. Finish the hot potatoes with a small knob of butter or ghee if you like richer results.

How to Make Air Fryer Roasted Potatoes

1. Parboil: Bring a large pot of salted water to a boil. Add 1-inch potato chunks and cook 5–6 minutes, just until the edges begin to soften. Drain, return potatoes to the hot pot, and shake gently to rough up the surfaces. Let them steam-dry for 2 minutes. (No-parboil option: soak cut potatoes in hot tap water for 10 minutes, then drain and dry very well.)
2. Season: In a large bowl, whisk together oil, cornstarch, kosher salt, smoked paprika, hot paprika or cayenne, garlic powder, onion powder, optional ground cumin, and black pepper into a loose paste. Add the potatoes and toss until every piece is evenly coated.
3. Air-fry: Preheat the air fryer to 400°F (200°C). Arrange potatoes in a single layer—work in batches if necessary. Cook 15 minutes, shake the basket, then cook another 8–12 minutes until deep golden and crisp.
4. Finish and serve: Immediately splash with 1–2 teaspoons sherry or red wine vinegar and toss to coat. Sprinkle with chopped flat-leaf parsley and flaky salt. Serve hot with bravas-style tomato sauce or garlic aioli if desired.

Skillet Option (One-Pan)

Heat a 12-inch skillet over medium-high heat with 1/2 teaspoon olive oil. After parboiling and seasoning, cook potatoes cut-side down in batches until crisp and browned, about 6–8 minutes per side, flipping once. Lower the heat if the outsides brown too quickly. Finish with a splash of vinegar and fresh herbs. The air fryer is slightly crisper, but the skillet works great when the air fryer isn’t available.

How to Store Leftovers

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Reheating: Re-crisp in the air fryer at 375°F for 4–6 minutes, shaking once. Oven: 425°F for 8–10 minutes. Skillet: medium heat with a little oil for 5–7 minutes.
• Freezer: Freezing is not ideal because the texture softens; if you freeze, re-crisp from frozen in a hot air fryer and expect a slightly drier interior.

Air Fryer Roasted Potatoes Recipe

Crispy, golden potatoes with shatter-crisp edges and tender, buttery centers. A short parboil and a cornstarch-spice coating deliver reliable crunch every time.

Equipment

• Chef’s knife
• Cutting board
• Air fryer (or large skillet)
• Measuring spoons and cup

Ingredients (serves 4)

• 2 lb Yukon Gold or russet potatoes, cut into 1-inch chunks
• 1 Tablespoon olive oil
• 1 Tablespoon cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon hot paprika or 1/4–1/2 tsp cayenne, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin (optional)
• 1/4 teaspoon black pepper
• 1–2 teaspoons sherry or red wine vinegar, to finish
• Chopped flat-leaf parsley and flaky salt for serving

Bravas-Style Tomato Sauce (optional)

• 1/2 cup plain tomato sauce
• 1 Tablespoon tomato paste
• 1 Tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne, or to taste
• 1/2–1 teaspoon sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt

Quick Garlic Aioli (optional)

• 1/2 cup mayonnaise
• 1 small garlic clove, grated
• 1–2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Bring a pot of salted water to a boil. Add potatoes and cook 5–6 minutes until edges just soften. Drain, return to the hot pot, and shake gently to roughen the surfaces; let steam-dry 2 minutes.
2. Whisk oil, cornstarch, salt, smoked paprika, hot paprika or cayenne, garlic powder, onion powder, cumin (if using), and pepper into a loose paste. Toss the potatoes until evenly coated.
3. Preheat the air fryer to 400°F (200°C). Arrange potatoes in a single layer and cook 15 minutes, shake, then cook an additional 8–12 minutes until deep golden and crisp.
4. Immediately splash with 1–2 tsp vinegar and toss. Sprinkle with parsley and flaky salt. Serve hot with bravas sauce or garlic aioli if desired.

Quick Sauces

Bravas sauce: stir the tomato sauce, tomato paste, oil, smoked paprika, cayenne, vinegar, sugar, and salt in a small saucepan and warm 2–3 minutes until glossy; adjust seasoning to taste. Aioli: mix mayonnaise, grated garlic, lemon juice, and a pinch of salt until smooth.

Notes

• Parboil vs. soak: Parboiling gives the crispiest crust. If soaking, dry the potatoes thoroughly before seasoning.
• Cornstarch creates a thin, crispy skin that holds the spices.
• Cook in batches to avoid steaming; keep finished potatoes warm at 250°F on a hot baking sheet if needed.
• Finish hot with a teaspoon or two of vinegar to brighten the flavors.
• Adjust heat: hot paprika provides gentle warmth; cayenne is sharper—use to taste.

Nutrition (approx.)

Calories: 264 kcal; Carbohydrates: 46 g; Protein: 5 g; Fat: 8 g; Saturated Fat: 1 g; Sodium: 919 mg; Fiber: 6 g; Vitamin C: 48 mg. Nutrition values are estimates and should be used as a guide only.