Ingredients
Scale
- 1.5 lbs Baby Potatoes (Red, Gold, or a mix)
- 1.5 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Rosemary, finely chopped
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
- Optional: Fresh parsley for garnish
Instructions
- Wash the baby potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a clean kitchen towel; moisture is the enemy of crispiness. Slice any larger potatoes in half so that all pieces are roughly the same size. This ensures even cooking throughout the batch.
- Place the dried potatoes into a large mixing bowl. Drizzle with the olive oil and add the chopped fresh rosemary, garlic powder, salt, and black pepper. Toss everything together vigorously until every potato is evenly coated in oil and herbs. Ensure the rosemary is well-distributed.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned potatoes into the air fryer basket in a single layer. If you have a smaller air fryer, work in batches. Cook for 18 to 20 minutes. At the halfway mark, remove the basket and shake it well to flip the potatoes, ensuring all sides get that golden-brown crunch.
- Check the potatoes for doneness by piercing one with a fork; it should be tender inside with a crispy exterior. Remove them from the air fryer and transfer them to a serving bowl. Taste and add an extra pinch of salt if needed. Garnish with fresh parsley or extra rosemary sprigs and serve immediately while hot.
- Cook Time: 25 minutes