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Crispy rosemary garlic air fryer potatoes served on a plate.

Crispy Air Fryer Potatoes

These crispy air fryer potatoes are so versatile. With the infusion of rosemary and garlic the comforting flavor and incredible aromatics have made this one of my most popular recipes to date. I’ve personally served them as a hash with corned beef, turkey, pulled pork, and brisket. On the other hand, I’ve served them right along side a nice juicy seared steak. These are definitely my go-to potatoes anytime I need an easy dish that will impress!

Making the flavor

Infusing oil is as easy as heating the oil with the aromatics. I heat the olive oil in the Cast Iron Skillet and add the Rosemary and Garlic at certain times. You can add whatever you like, this is just what I like and this is versatile enough for a go-to recipe. I also set aside the Garlic and Rosemary and add it to whatever I’m cooking. Typically a hash in this case, but garnishing a steak with these is another great way to use all of the ingredients.

What makes them so Crispy?


When I’m making these potatoes I start with a parboil. In case you’re unaware, parboiling is partially cooking a food in boiling water, but not allowing it to cook all the way through. The goal is to get the outside soft and the leave the inside partially uncooked. When I check these for “fork tenderness” that means the fork should easily go in and maybe need a gentle shake to get the potato off of the fork. I boil these potatoes for about 10 minutes or until “Fork Tender”

Alkaline Water

This is the most important part of this recipe. It’s literally just a matter of adding 1/2 Tsp of Baking Soda to 2 liters of water. This is the water that I boil the potatoes in. I also add 2 Tbsp salt which is highly absorbed when the water breaks down the outside of these potatoes. Be careful not to over salt. They can easily become over salted.

Roughing and Tossing

Potatoes roughed up in mixing bowl

Roughing up the potatoes simply refers to tossing or stirring them in a bowl. It’s extremely simple. The best way I have found to explain this is that you want the outside to look like mashed potatoes. It adds an incredible crispy texture while cooking. I toss these is Rosemary and Garlic infused olive oil. Heat Olive Oil in a Cast Iron Skillet over medium-low heat. Add rosemary and cook until it becomes fragrant. Add the Garlic and cook until golden brown. Do not burn. Strain the oil and toss the potatoes in the oil.

Air Frying

Air Fryers are one of the greatest kitchen gadgets ever made. Thats my opinion of course, but probably the closest opinion I have to being fact! Hang around Chicken Fried Kitchen for a minute and I trust you’ll agree. I’m not going into much detail but the air fryer works as a convection oven but much faster. Because its smaller and keeps really hot it cooks really fast. Let’s put it this way, this blog is mine, has fried in the name, and the only fryer I own is the Power Air Fryer. I dump the potatoes in, set it to 400° and cook them for about 45 minutes. I open the basket about every 10-15 minutes and shake them. Thats it for the potatoes themselves!

If you love these Crispy Air Fryer Potatoes then I highly recommend checking out this recipe for air fryer chicken wings. They come out just as crispy as double deep-fried wings and are much healthier!

Crispy rosemary garlic air fryer potatoes served close up photo.

Use them as you please!


Close up photo of corned beef hash with two fried eggs and rosemary toast.
Corned Beef Hash
Smoked Turkey Hash

Crispy Air Fryer Potatoes

5 from 4 votes
Recipe by Chicken Fried Kitchen Course: SidesCuisine: AmericanDifficulty: Easy


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Cooking time




Total time



These crispy air fryer potatoes are so flavorful, aromatic, and colorful. Perfect in hash or alongside an elegant Surf and Turf dinner.


  • 6 6 Russet Potatoes, Cubed

  • 1/2 tsp 1/2 Baking Soda

  • 1 1 Fresh Rosemary Sprig

  • 1 Tbsp 1 Minced Garlic

  • 1/2 Cup 1/2 Olive Oil

  • 2 Tbsp 2 Kosher Salt


  • Boil 2 Liters of water over high heat.
  • Stir in baking soda and salt to dissolve.
  • Add cubed potatoes, return to boil, and simmer until potatoes become fork tender.
  • Heat Olive oil on medium low heat.
  • Add rosemary to oil and cook until it becomes aromatic.
  • Add garlic to the olive oil and cook until light brown and aromatic. DO not burn the garlic. Season with pepper and stir.
  • Using a fine strainer over a large mixing bowl, strain the oil and set aside both the oil and rosemary/garlic blend, separately.
  • Once potatoes are done par boiling add to the mixing bowl that contains the Olive oil and begin to Toss/Stir to rough up the outside and create texture.
  • Place the potatoes in the air fryer and cook for about 45 minutes at 400° F tossing about every 10 minutes. Time is not exact but just watch them and pull when they reach the desired crispiness.

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