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Golden and perfectly seasoned, these air fryer roasted potatoes can be on your table in just 20 minutes! Faster and more energy efficient than using your oven.
The air fryer is a great way to cook proteins as well as side dishes. We love cooking air fryer cauliflower and brussels sprouts as well as these roasted potatoes!
If you want super tender, delicious potatoes in just 30 minutes, this air fryer recipe is for you! We skip all the fluff and rely on classic, all-purpose seasonings for an old-fashioned side dish that takes half the time of oven-roasted potatoes. After experimenting literally dozens of different ways, you can trust me when I say that the only "trick" to the perfect air fryer roasted potatoes is shaking the basket every 3-4 minutes!
Why You'll ♡ Roasted Potatoes in the Air Fryer
they cook through in half the time it takes in the oven
they are golden brown, tender and seasoned to perfection
they are made with simple pantry spices and come together quickly
Recipe video
Watch the video below to see exactly how I prepped these potatoes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
This recipe combines simple ingredients to allow the natural flavors of the potatoes to shine. Here are some tips to help you make this recipe successful:
oil- I've used extra virgin olive oil for this recipe, but another great oil option for the air fryer is avocado oil (it has a high smoke point!)
potatoes- I've used red potatoes for these photos, but this recipe also works great with baby potatoes (halved) and Yukon gold potatoes (cut into 1 to 1.5 inch cubes). Make sure you cut the potatoes into even-sized pieces so they cook through at the same time.
paprika- the recipe calls for sweet paprika, but if you want a smoky twist, you could try swapping for smoked paprika
How to Make Roasted Potatoes in Air Fryer
Scroll to the bottom of the post for the printable recipe card.
Toss potatoes with oil and spices until evenly coated.
Heat air fryer to 200°C/390°F, then place potatoes in the basket.
Cook for 18-20 minutes, shaking the basket every 3-4 minutes, or until they are golden brown and cooked through.
Air Fryer Roasted Potatoes Top Tips
When it comes to cooking potatoes, a high temperature is preferable for several reasons. Firstly, it ensures that the center of the potato cooks before the outsides lose too much moisture. When roasting at lower temperatures, the potatoes must cook for much longer, resulting in dry potatoes.
Secondly, a high heat helps you get a golden brown color and added flavor across the surface of the potato.
We apply these same temperature principles when cooking potatoes in the air fryer and use the highest temperature the air fryer can get to (390°F/200°C).
For this recipe, we are cooking 1.5 lbs of potatoes in a basket-style air fryer. Since some of the potatoes will be in the middle of the pile, they are sheltered from the heat and air, so it's important to shake up the basket to mix them up. I advise shaking them up every 3-4 minutes.
If you use an oven-style air fryer, be sure to rotate the shelves, and flip the potatoes half way through. Use the cook time as an estimate, as I've noticed these air fryers cook differently than basket air fryers.
How to Serve Air Fryer Roasted Potatoes
These air fryer red potatoes are a great side dish and would be perfect served with:
Feel free to get creative: swap the paprika for oregano or basil, try one of these spice blends, or keep it simple with salt
This method works great with Yukon gold and baby potatoes as well
This recipe was tested in my basket-style Phillips air fryer (similar to this one). All air fryers cook differently, so use your best judgement when cooking your potatoes
These potatoes store great and can be reheated in the air fryer: heat to 390°F/200°C and add the potatoes; cook for 3-5 minutes until warmed through.
Tips for Roasted Air Fryer Potatoes
Don't skip the shaking! You really do need to shake the basket every 3-4 minutes so that every single potato gets cooked through to the perfect tender texture.
Use high heat. This is the only way you can get that nice golden brown color and get the potatoes soft through the middle.
If you have an oven-style air fryer, rotate the shelves and flip the potatoes halfway through for even cooking.
If you choose to baby potatoes, start checking for doneness 5 minutes early.
My thoughts on air fryer models
I’ve been using a Phillips air fryer (similar to this one) for several years and it is still working great. However, if I could do it over again, I would buy the XL model, which fits more food. We also recently purchased the Instant Pot Vortex air fryer, and so far we really love it!
How to Store and Reheat Roasted Potatoes in Air Fryer
Fridge: Store in an airtight container in the refrigerator for 3-4 days.
Freezer: Cool completely, then store in an airtight, freezer-safe bag in the freezer. For individual portioning, either place into separate bags or flash freeze all potatoes for 3-4 hours on a baking sheet, then store in the bag.
Reheating: Bake at 350 degrees F for 5-10 minutes, air fry at 350 degrees F for 2-3 minutes, or microwave in 30-second intervals until warmed through.
Golden and perfectly seasoned, these air fryer roasted potatoes can be on your table in just 20 minutes! Faster and more energy efficient than using your oven.
4
Ingredients
1 ½lbsred potatoescut into 1 ½ inch pieces; see note 1
1tablespoonolive oil
½teaspoonpaprika
½teaspoononion powder
½teaspoongarlic powder
½teaspoonsalt
Instructions
Heat air fryer to 390°F/ 200°C.
In a large bowl, toss the potatoes with the olive oil, paprika, onion powder, garlic powder and salt.
Transfer the potatoes to the air fryer basket once it has come to temperature.
Cook for 18-20 minutes, shaking the basket every 3-4 minutes to mix up the potatoes.
Tips:
1- Yukon gold or baby potatoes may also be used; adjust cook time as neededStorageStore in an air tight container in the fridge for up to 4 days.ReheatingHeat air fryer to 390°F/200°C and add the potatoes.cook for 3-5 minutes until warmed through.
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
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