Air Fryer Potatoes
Make Air Fryer Potatoes: crisp Yukon Gold cubes seasoned with herbs, garlic, and Parmesan for a quick, savory side.
Ingredients
- 1 pound Yukon gold potatoes (scrubbed, cut into 3/4-inch chunks)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika (optional for color)
- 1/2 teaspoon dried herbs (Italian seasoning, rosemary, thyme, parsley, herbs de Provence all work)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus a few pinches)
- 1/4 teaspoon ground black pepper
- OPTIONAL: Parmesan, chopped fresh parsley or chives
Instructions
Step 1: Season
Place the scrubbed, 3/4-inch–chunked Yukon Gold potatoes into a large matte grey ceramic mixing bowl. Drizzle with the extra virgin olive oil, sprinkle the paprika, dried herb blend, garlic powder, kosher salt and cracked black pepper, then use a wooden spoon or clean hands to toss everything until each cube is evenly coated — the surface should look glossy with oil and freckled with herb and spice fragments. If you plan to use Parmesan and chives, keep them in a small ramekin to the side so they stay bright and fresh for finishing.
Step 2: Cook
Slide the seasoned potatoes into your air fryer and cook at 400°F for about 15–18 minutes, shaking the basket two or three times until the edges are golden-brown and a fork slides through the centers easily; cook 1–2 minutes longer if you want extra crisp. Once they come out, transfer the hot, just-cooked cubes back into the same matte grey bowl so the residual oil glistens and tiny charred edges are visible — the interior should read as tender while the exterior is deeply textured and crisp.
Step 3: Finish
Immediately after transferring, give the potatoes a final scattering of a few pinches of flaky salt, shave or grate a little Parmesan over the top, and sprinkle finely chopped chives (or parsley) for bright green contrast. Toss gently once to distribute the finishing salt and cheese so you retain the crispy surfaces, then serve in the same rustic shallow matte grey bowl with a single fork resting on the rim — warm, aromatic, and ready to scoop into.
Notes
- For evenly sized pieces, slice potatoes into uniform 3/4-inch chunks.
- Dry potatoes well if washed to help them crisp faster.
- Shake the air fryer basket 2-3 times during cooking to promote even browning.
- Hold Parmesan and chives in a ramekin until serving to keep them bright.
- Reheat in the air fryer at 375F for best texture recovery.