Crispy Air Fryer Roasted Potatoes with Rosemary

Ingredients for Crispy Air Fryer Roasted Potatoes with Rosemary

• Baby Potatoes: These little guys are fantastic because they cook evenly, and honestly, peeling potatoes? No thanks. Just a good scrub, and they’re ready. I once tried russets, and they got a bit too floury for my liking, so stick to waxy varieties for the best texture.
• Olive Oil: My go-to for roasting. It helps everything get golden and delicious, creating that perfect crispy crust. I used avocado oil once when I ran out, and it was fine, but olive oil just feels right for these Air Fryer Roasted Potatoes with Rosemary.

• Fresh Rosemary: The true star of the show! Don’t skip fresh here, dried just doesn’t give you that vibrant, aromatic punch. I’m a bit heavy-handed with it, but who’s counting when it smells this good?

• Garlic Powder: A secret weapon for quick garlic flavor without the risk of burning fresh minced garlic. I sometimes add a touch more than recommended, because, well, garlic.

• Smoked Paprika: Adds a lovely color and a subtle smoky depth that really elevates the potatoes. I once used regular paprika, and it was still good, but the smoked version just takes it up a notch.

• Sea Salt: Essential for bringing out all the flavors and enhancing that crispiness. I usually eyeball it, then taste and adjust. It’s a game-changer for these Air Fryer Roasted Potatoes with Rosemary.
• Black Pepper: Freshly ground, always! It makes a noticeable difference in flavor, trust me.

How to Make Air Fryer Roasted Potatoes with Rosemary

Prep Your Potatoes:

Wash and dry those baby potatoes thoroughly, then chop them into roughly 1-inch pieces. I aim for pretty uniform sizes so they cook evenly, consistency is key here. This is where I sometimes get a little messy, potato bits everywhere, but it’s part of the fun, right? Don’t forget to dry them really well, that’s crucial for crispiness later.

Season the Air Fryer Roasted Potatoes with Rosemary:

In a big bowl, toss the chopped potatoes with olive oil, fresh rosemary, garlic powder, smoked paprika, sea salt, and black pepper. Get your hands in there and make sure every single piece is coated evenly. I swear, the smell of that fresh rosemary and paprika together is just chef’s kiss at this stage. Make sure everything is well-distributed.

Preheat Your Air Fryer:

If your air fryer has a preheat function, use it! Set it to 400°F (200°C) for about 5 minutes. A hot start is absolutely key for achieving that amazing, glorious crisp. I’ve skipped this step before, thinking “it’ll be fine,” and the potatoes just took longer and weren’t as wonderfully crunchy. Live and learn, right?

Air Fry Roasted Potatoes with Rosemary in Batches:

Don’t overcrowd the basket, hon! This is the most important rule for truly crispy air fryer roasted potatoes. Work in batches if you need to, laying the potatoes in a single layer. Give them some space, they like their personal bubble for proper air circulation and browning. Overcrowding is a common mistake I’ve made, and it leads to steaming instead of roasting.

Cook to Golden Perfection:

Air fry for 18-22 minutes, shaking the basket vigorously every 5-7 minutes. You want them to be deeply golden brown and beautifully tender on the inside. I always peek at them around the 15-minute mark, just to make sure they’re doing their thing. They’ll smell absolutely incredible, you’ll see! Adjust cooking time based on your air fryer model.

Serve Your Air Fryer Roasted Potatoes with Rosemary:

Once they’re done, transfer the crispy potatoes to a serving dish. If you’re feeling fancy (or just want that extra pop), sprinkle with a little flaky sea salt. Serve immediately and watch them disappear! These Air Fryer Roasted Potatoes with Rosemary are best fresh, hot, and straight out of the fryer, trust me on this one.

Air Fryer Roasted Potatoes with Rosemary: Storage Tips

These Air Fryer Roasted Potatoes with Rosemary are honestly best eaten right away, fresh out of the air fryer. That glorious crispiness is fleeting, bless its heart. But if you do have leftovers (a rare occurrence in my house, I’ll be real!), store them in an airtight container in the fridge for up to 3-4 days. For reheating, your best bet is the air fryer again at 350°F (175°C) for 5-8 minutes, it’ll bring back some of that crisp. I microwaved them once, and they got a bit soggy and sad, so don’t do that lol. They lose some of their magic, but they’re still edible!

Ingredient Substitutions

For the potatoes, I’ve successfully used small Yukon Gold or red potatoes instead of baby potatoes, and they work beautifully. Just ensure you cut them to a similar, uniform size for even cooking. I tried sweet potatoes once, they were good but a totally different vibe, less savory, so prepare for a different flavor profile. No fresh rosemary? You can use dried, but reduce the amount to about 1 teaspoon since it’s more potent. Fresh thyme is also a lovely swap if you have it, I’ve done that when my rosemary plant was looking a bit sparse. For oil, avocado oil or grapeseed oil are fine if you don’t have olive oil. They have higher smoke points, which is a plus, but I just love the flavor of olive oil here.

Air Fryer Roasted Potatoes with Rosemary: Serving Suggestions

These Air Fryer Roasted Potatoes with Rosemary are so incredibly versatile! They’re fantastic alongside a simple roasted chicken or fish, or even a juicy steak for a hearty meal. For a vegetarian option, pair them with a big green salad and some garlicky sautéed greens, it’s a wonderfully satisfying combination. Honestly, sometimes I just eat a bowl of them on their own with a dollop of sour cream or a sprinkle of freshly grated Parmesan. This dish and a good book on a quiet evening? Yes please. They also make a great addition to a brunch spread or a casual potluck. Think about what flavors you love, and these potatoes will probably fit right in!

Cultural Backstory

Roasted potatoes, in their myriad forms, are a comfort food staple in kitchens across the globe, from the rustic patatas bravas in Spain to the comforting Sunday roast potatoes in the UK. My own connection comes from my grandmother, who always had a pan of crispy potatoes on the table for big family meals. While hers were oven-roasted, filling the house with warmth, the spirit of sharing simple, flavorful potatoes is something I deeply cherish and carry forward with these air fryer beauties. It’s about more than just food, it’s about comfort, connection, and that universal joy of a perfectly cooked spud that brings everyone to the table. These Air Fryer Roasted Potatoes with Rosemary carry that same feeling for me.

Frequently Asked Questions

→ Can I use frozen potatoes for Air Fryer Roasted Potatoes with Rosemary?

I haven’t had the best luck with frozen, they tend to get soggy and lack that fresh crispness. Fresh is really the way to go for that incredible crunch. If you must use frozen, don’t thaw them first and expect a longer cooking time.

→ Do I need to peel the potatoes for this recipe?

Nope! I never peel baby potatoes for these Air Fryer Roasted Potatoes with Rosemary. Just a good scrub, and you’re golden. The skins add texture and nutrients, plus, who has time for peeling when you’re hungry?

→ How do I get my Air Fryer Roasted Potatoes with Rosemary extra crispy?

Dry potatoes, don’t overcrowd the basket, and shake frequently! Those are my top three rules for perfectly crispy Air Fryer Roasted Potatoes with Rosemary. I learned this the hard way after many soggy attempts.

→ Can I make these Air Fryer Roasted Potatoes with Rosemary ahead of time?

You can chop and season the potatoes a few hours ahead and store them in the fridge. But for the best texture, cook them right before serving. Reheating is okay, but fresh is always better, I’ve tried reheating, and they lose a bit of their magic.

→ What if I don’t have fresh rosemary?

Dried rosemary works in a pinch (use less, about 1 tsp), or you could try fresh thyme for a different but equally lovely herb profile. I’ve even used a blend of dried Italian herbs before, it’s not the same, but it’s still tasty!