Ingredients
Scale
- 1.5 lbs fingerling potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh thyme leaves
- Optional: Fresh parsley for garnish
Instructions
- Begin by scrubbing the fingerling potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial; moisture on the skin prevents them from getting crispy. Slice each potato in half lengthwise to create more surface area for roasting. In a large mixing bowl, toss the potato halves with olive oil, salt, pepper, garlic powder, rosemary, and thyme until every piece is evenly coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, place the seasoned potatoes into the air fryer basket. Spread them out into a single layer as much as possible to ensure even airflow. Set the timer for 18 minutes. Halfway through the cooking time, around the 9-minute mark, remove the basket and give it a vigorous shake. This ensures all sides of the potatoes hit the hot air and brown evenly. Continue cooking until the potatoes are golden brown and fork-tender.
- Once the timer goes off, check a few potatoes for crispiness. If you prefer them even crunchier, add another 2 minutes. Transfer the hot potatoes to a serving platter or individual plates immediately. Garnish with a sprinkle of fresh parsley or an extra pinch of sea salt if desired. Serve them while they are piping hot to enjoy the maximum contrast between the crispy skin and the soft interior.
- Cook Time: 28 minutes