Crispy Air Fryer Potatoes (Faster than the oven)
If you’ve ever wanted crispy potatoes without turning on the oven or deep frying anything — this air fryer recipe is it. We already have a crispy smashed potato recipe on the blog that’s oven-roasted and super satisfying (one of my favourites!), but not everyone has time (or an oven that heats above 200°C).
This version gives the same crispy, golden joy with WAY LESS effort. It’s fast, fuss-free, and honestly? Might be my new favourite way to make potatoes at home.
🥔 Why You’ll Love This Recipe
Zero deep frying. Just a drizzle of oil and your air fryer takes care of the crisp.
Faster than the oven. No need to wait over 2 hours — you’ll get golden perfection in way less time.
Minimal effort. Just toss, air fry, and serve!
Super budget-friendly. An $5 bag of potatoes goes a long way - you’ll be able to replicate this recipe multiple times
Easily customisable. Add herbs, parmesan, or even garlic butter — whatever fits your mood.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2–3 as a side
📦 Tools That Make This Easier
My air fryer: Link
Air fryer rack: Link
MUJI mixing bowl dupe (Mine’s from MUJI but it’s not available online): Link
Avocado oil spray: Link
Other daily kitchen favourites: Link
Ingredients
200g baby potatoes, halved (keep the skin on)
1/2 tbsp baking soda
1–2 tbsp olive oil
Generous pinch of salt
1 tsp garlic powder
Black pepper, to taste
Optional: cayenne pepper, paprika, mixed herbs, onion powder
Method
Parboil the potatoes: Add halved baby potatoes and baking soda to a pot of boiling water. Cook for about 15 minutes or until fork-tender. They shouldn’t break when you insert the fork.
💡 Note: Baby potatoes are waxier than other types, so they can take a little longer to soften. If you're using starchy potatoes like russets, keep an eye on them — they may cook faster.Dry and season: Let potatoes steam-dry for a few minutes (this helps with crisping). Toss in a bowl with olive oil, salt, garlic powder, black pepper, and any optional seasonings you wish.
Get them fluffy: Toss the potatoes vigorously in the bowl — this roughs up the edges and makes them “fluffy” on the outside, which is key to getting that ultra-crispy finish.
Air fry: Transfer to air fryer basket in a single layer. I spray with a bit of avocado oil then air fry at 200ºC for 20–22 minutes, shaking halfway through, until golden and crispy.
Serve hot: Sprinkle with extra salt or herbs if desired. Best served immediately for max crunch!
Storage & FAQ
How do I store leftover air fryer potatoes?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. They’ll lose a bit of crisp, but they still taste great!
How do I reheat them to get the crisp back?
Pop them back in the air fryer at 180–190ºC for 6-8 minutes. Avoid the microwave unless you’re okay with soft potatoes.
What kind of potatoes work best?
I honestly have not tried this with other potatoes other than baby potatoes because I like the skin to potato meat ratio. More skin = more crisp! For larger potatoes, the results will vary since some of the cut parts might not have skin on at all which will lead to not crispy potatoes. Skin is paramount!
Why is there baking soda in this recipe?
It helps rough up the potato surface during boiling, which leads to extra crispy, golden edges when air fried. Totally optional, but very worth it.
Crispy Air Fryer Potatoes
This is the kind of recipe that makes you go, “Wait… why didn’t I do this sooner?” It’s simple, satisfying, and exactly the kind of low-effort win I love sharing from my kitchen. I love having this with steak or chicken. If there’s leftovers, I’ll have them for breakfast alongside eggs and it’s perfect!
