DESCRIPTION

Air Fryer Red Potatoes get beautifully brown in less time than it takes in the oven for a delicious side dish for all sorts of meals.

Ingredients

Scale

8–10 small red potatoes, quartered*
1 Tbsp. cooking oil
1/2 tsp. salt, plus more for serving
2 tsp. fresh rosemary leaves (optional)**
4 cloves of garlic, thinly sliced***

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Instructions

Put the red potatoes into a large bowl. Add cool tap water. Swish the potatoes around. Drain off the water. Repeat this two more times so that the potatoes have been rinsed 3 times total.
Lay out 8 sheets of paper towel. Transfer potatoes to towel and pat and roll until dry. Dry out the inside of the bowl that you used to rinse the potatoes and return potatoes to bowl.
To the potatoes add the oil and 1/2 teaspoon of salt. Toss to coat.
Transfer the potatoes to the air fryer basket and cook at 400°F for 12 minutes without opening. Open the air fryer and toss the potatoes. Cook until fork-tender and well-browned, another 6-8 minutes.
Remove basket from air fryer. With the potatoes still in the air fryer basket, sprinkle them with the rosemary, if using. Then, drape the garlic slices over the potatoes, trying to spread the garlic out over the potatoes. Do not stir or toss – keep the garlic on top of the potatoes.
Return the basket to air fryer and continue to cook the potatoes at 400°F for 2 more minutes.
Remove the basket from the air fryer and, if desired, sprinkle potatoes with a pinch or two more salt. Then give the basket a toss, which will shift the garlic around. Invert the basket over a large plate. Serve immediately.

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Notes

*This will be about 1.5 to 2 pounds of potatoes. I find that the potatoes turn out best when they are forming a single, mostly-not-overlapping, layer in the bottom of the air fryer. You can absolutely do more and pile them in there though. Increase the amount of oil and salt accordingly. You will still let them cook for the first 12 minutes untouched, toss them, then cook for another 6-8 minutes, and then you will likely need to do another 6-8 minutes. They potatoes won’t end up as crispy, but they will get fork tender and browned.

**Dried rosemary isn’t a great substitute. It doesn’t soften and is a bit prickly. If you’d like to use a dried herb, dried oregano or dried basil works better because they’re softer. Use 1/2 teaspoon of either one and add it when you add the garlic. Or skip the herbs entirely since the recipe is good without them too.

***It is important to slice the garlic rather than to mince or chop it for this recipe. We’re trying to keep the pieces big enough that they don’t fall through the air fryer basket’s holes. Note that if you do mince the garlic or if your slices are so small that they fall through, you can always remove the basket and scoop the garlic from underneath and back onto the potatoes.