Crispy Air Fryer Baby Potatoes

WANT TO SAVE THIS RECIPE?

When I first tried making baby potatoes in the air fryer, I was honestly blown away by how golden and crisp the skin turned out — with zero effort and hardly any oil. These little guys become irresistibly fluffy inside while developing that perfect crackly exterior we all love. Now, they’ve become my go-to side dish for just about everything, from weeknight dinners to brunch spreads.

I love how versatile and quick they are. Just a toss in a few basic seasonings, into the air fryer they go, and in under 20 minutes, you’ve got a bowl of savory, herb-flecked crispy potatoes that taste like you spent way more time on them than you actually did. Whether you’re a meal prepper, a busy parent, or just someone who appreciates a really satisfying bite — these are for you.

---

Why You’ll Love This Crispy Air Fryer Baby Potatoes Recipe

• Incredibly easy – just toss, cook, and serve.
• Crispy perfection without deep frying or long oven times.
• Minimal ingredients with maximum flavor.
• Customizable with herbs, spices, or dips.
• Naturally gluten-free and vegan-friendly.

---

What Kind of Potatoes Work Best for Crispy Air Fryer Baby Potatoes?

For this recipe, I always reach for baby potatoes — the small, bite-sized kind that come in red, gold, or even tricolor varieties. Their thin skin crisps up beautifully, and they cook quickly while staying creamy on the inside. Yukon Gold baby potatoes are my personal favorite, but red-skinned ones also bring a slightly sweeter note. Avoid larger potatoes unless you’re willing to cut them down, as uniform size is key to even crisping.

---

Options for Substitutions

Don’t have baby potatoes on hand? No problem. Here are a few ways to mix things up:

• Regular potatoes: Cut russets or Yukon Golds into 1 to 1.5-inch chunks. Just make sure they’re uniform.
• Sweet potatoes: They won’t get as crisp, but the caramelized edges are lovely.
• Seasoning swaps: Use garlic powder, paprika, or onion salt in place of herbs for a different flavor.
• Fresh herbs: No chives? Try parsley, dill, or rosemary.
• Oil: Olive oil adds flavor, but avocado or vegetable oil also work well.

---

Ingredients for This Crispy Air Fryer Baby Potatoes Recipe

• Baby potatoes – The star of the dish. Their small size ensures quick cooking and ultra-crispy skin while staying soft and fluffy inside.
• Olive oil – Helps the potatoes crisp up in the air fryer and adds a subtle depth of flavor.
• Salt – Essential for bringing out the natural earthy flavor of the potatoes.
• Black pepper – Adds just the right amount of warmth and contrast.
• Garlic powder – Gives a rich savory touch without overpowering.
• Fresh chives – Sprinkled at the end for a pop of color and a mild onion-like finish.

---

Step 1: Prep the Potatoes

Wash the baby potatoes thoroughly to remove any dirt. Pat them completely dry with a clean towel — moisture is the enemy of crispiness.

---

Step 2: Toss with Oil and Seasonings

In a large bowl, combine the potatoes with olive oil, salt, black pepper, and garlic powder. Toss until each potato is evenly coated.

---

Step 3: Preheat the Air Fryer

Set your air fryer to 400°F (200°C) and let it preheat for about 3 minutes. This ensures the potatoes start crisping up as soon as they hit the basket.

---

Step 4: Arrange in the Basket

Place the seasoned potatoes in the air fryer basket in a single layer. Avoid overcrowding — you want that hot air to circulate around each potato.

---

Step 5: Cook Until Golden and Crispy

Air fry for 16–18 minutes, shaking the basket halfway through to flip the potatoes and ensure even browning.

---

Step 6: Garnish and Serve

Once they’re beautifully golden and crisp, transfer to a serving bowl and sprinkle with fresh chopped chives. Serve hot!

---

How Long to Cook Crispy Air Fryer Baby Potatoes

Cooking baby potatoes in the air fryer typically takes 16 to 18 minutes at 400°F (200°C). If your potatoes are slightly larger, you might need to add 2–3 extra minutes. Shake the basket at the halfway mark to encourage even cooking and crispy skins on all sides.

---

Tips for Perfect Crispy Air Fryer Baby Potatoes

• Dry them well – Any leftover moisture can lead to steaming instead of crisping.
• Use just enough oil – Too much and they’ll turn greasy, too little and they won’t crisp. A light coating is all you need.
• Don’t overcrowd – Give the potatoes room to breathe so hot air can hit every surface.
• Preheat your air fryer – This small step makes a noticeable difference in texture.
• Shake the basket – Flipping the potatoes halfway through helps them crisp evenly.

---

Watch Out for These Mistakes While Cooking

• Skipping the drying step – Damp potatoes will steam instead of crisp.
• Using too much oil – Excess oil can make the skins soggy rather than crunchy.
• Overcrowding the basket – This blocks air circulation and leads to uneven cooking.
• Not preheating the air fryer – Starting cold delays crisping and affects texture.
• Forgetting to shake the basket – Without flipping, you’ll get uneven browning and texture.

---

What to Serve With Crispy Air Fryer Baby Potatoes?

Grilled Steak

The crispy potatoes complement a juicy steak perfectly — classic meat and potatoes.

Garlic Butter Shrimp

Light seafood with crispy spuds makes a great surf-and-turf style plate.

Omelet or Scrambled Eggs

They’re perfect alongside eggs for a hearty breakfast or brunch.

Grilled Chicken or Rotisserie Chicken

Pairs well with the savory flavors of the chicken, making a quick, filling dinner.

Green Salad with Vinaigrette

The freshness and acidity balance out the richness of the potatoes.

Yogurt or Sour Cream Dip

A cool, creamy dip adds a fun, snack-like feel to these crispy bites.

Veggie Skewers or Roasted Veggies

The textures play well together, especially when seasoned with complementary herbs.

Burger or Sandwich

Serve these potatoes as a crispy side in place of fries — especially great with veggie or turkey burgers.

---

Storage Instructions

If you have leftovers (which is rare in my house), let the potatoes cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. To reheat, pop them back into the air fryer at 375°F for 5–7 minutes until they crisp up again — they’ll taste nearly as fresh as when you first made them. Avoid microwaving, as it tends to make them soft.

---

Estimated Nutrition

Per serving (based on a 1-cup portion):

• Calories: 180
• Total Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 29g
• Dietary Fiber: 3g
• Sugar: 1g
• Protein: 3g

These values are approximate and may vary depending on the size of your potatoes and exact ingredients used.

---

Frequently Asked Questions

Can I use larger potatoes instead of baby potatoes?

Yes, just cut them into smaller, uniform chunks to ensure even cooking and crispiness.

Do I need to boil the potatoes before air frying?

Nope! That’s the beauty of this recipe — the air fryer handles everything. Just wash, season, and cook.

How do I know when the potatoes are done?

They’ll be golden brown on the outside and fork-tender on the inside. A crispy skin is your cue!

Can I add cheese to these potatoes?

Absolutely. Sprinkle some grated Parmesan or shredded cheddar over them right after cooking while they’re still hot.

What herbs work best with this recipe?

Chives, parsley, thyme, or rosemary all work great. Fresh herbs give a nice finish, while dried can be tossed in pre-cook.

Can I freeze the leftovers?

I don’t recommend freezing — the texture tends to suffer. They’re best fresh or reheated within a few days.

Is this recipe gluten-free?

Yes! All ingredients are naturally gluten-free, but always double-check any seasoning blends you use.

Can I cook them ahead of time?

Yes, you can make them a few hours ahead and reheat in the air fryer. They’ll regain much of their crispiness.

---

Conclusion

Crispy Air Fryer Baby Potatoes are a total game changer — simple to make, endlessly customizable, and unbelievably satisfying. Whether you’re prepping a quick dinner or need a standout side dish, this recipe brings bold flavor and unbeatable texture to your table. Once you try them, they’re bound to become a regular in your kitchen rotation.

---

Print