Crispy Air Fryer Potatoes

5 from 6 votes

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

Prep Time10

Cook Time50

Total Time1

Course: Sides

Cuisine: American

Servings: servings

Calories: 330kcal

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.

If you're in a pinch and don't have russet potatoes, that's okay. Yukon gold and red potatoes will work fine. You may have to air fry them a little longer until they break up into separate pieces.

The baking soda creates an alkaline water that breaks down the outside of the potato a bit more than just boiling in water. This helps to create an exterior on the potatoes that becomes extra crispy while in the air fryer.

Be sure not to oversalt your alkaline water. The baking soda will help the potatoes soak up much of the salt, and you don't want them to be over-salted. In fact, I don't personally salt them after the parboiling phase. But salt to taste.