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a plain bowl of small whole golden-skinned baby potatoes with lightly browned blistered surfaces and tiny dried rosemary flecks, with no cut halves, smashed potatoes, cheese, butter puddle, fresh rosemary sprigs or garnish
Rachel Kim

Air Fryer Roasted Baby Potatoes

Keep these small potatoes whole so their skins hold in the soft centers while the air fryer browns the outside. Choose potatoes about an inch wide, give the basket a shake partway through and test the largest one with a skewer before serving; a mixed bag of tiny and full-size potatoes will not finish on the same timer.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb baby yellow potatoes each about 1 inch wide, scrubbed and dried
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/2 tsp dried rosemary crushed finely
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Method
 

  1. Preheat a 5-quart or larger air fryer to 390°F for 3 minutes. Pat the potatoes dry again so no wash water remains on the skins.
  2. Toss whole potatoes with oil, salt, crushed rosemary, garlic powder and pepper until evenly coated.
  3. Arrange in a single layer in the basket and air fry for 12 minutes, then shake to turn them.
  4. Cook for 10 to 14 minutes more until the skins are browned and a skewer slides through the largest potato easily.
  5. Divide among 4 side portions and serve hot with the skins intact.