Crispy Air Fryer Roasted Rosemary Potatoes Recipe
Rosemary Potatoes come out perfectly crispy in the air fryer with a fraction of the oil. Enjoy garlic and rosemary potatoes in 15 minutes!
Ingredients
- 2 pounds baby red potatoes washed and dried
- 6 garlic cloves minced
- 2 tablespoons fresh rosemary chopped (about 4 sprigs)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
Garnish
- finely chopped rosemary and flat leaf Italian parsley
Instructions
- Cut potatoes in half (or in quarters if larger) and place in a large bowl.
- Add minced garlic, rosemary, salt, and black pepper to the potatoes.Top with olive oil and toss to coat. (Do not add any extra olive oil.)
- Meanwhile, preheat the Air Fryer for 3 minutes at 400°F.
- Once the Air Fryer is preheated, add a single layer of potatoes to the basket. (If you overcrowd the basket, they will not crisp properly). Set the Air Fryer to 400°F and cook for 8-10 minutes, stopping to shake the basket halfway through your cooking time. Work in batches until all potatoes are cooked.
- Transfer potatoes to a serving dish. Garnish with more finely chopped rosemary and freshly chopped flat leaf Italian parsley.
Notes
You can use foil or parchment paper at the bottom of your air fryer to prevent the garlic and rosemary from falling through most of the holes. Do not place this in your air fryer while it is preheating. Only place it in the air fryer when you have food on top of it. Make sure you leave enough space for the air to circulate, and do not cover all of the holes. (See your air fryer manual for further instruction regarding foil and parchment paper)
If you are working in batches, transfer to a serving dish and cover the finished potatoes with foil. Spritz lightly with olive oil spray if needed.
Leftovers can be kept in an airtight container in the refrigerator for 3-5 days.
Should I soak the potatoes in cold water before cooking in the Air fryer? Typically this is done for french fries to remove starch from the potatoes, helps prevent browning, and also helps with crisping. This is not necessary for this recipe.
I don’t have red potatoes. Is it ok to use another type? You can use any type of potato. Just make sure they are cut into small 1 ½ inch pieces for this recipe.
Olive oil is the best oil to use for this recipe. It adds flavor and crispness to the potatoes.
Nutrition
Serving: 1 | Calories: 196cal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 477mg | Sugar: 1g | Fiber: 4g | Calcium: 32mg | Iron: 2mg