These air fryer mini potatoes are one of the easiest side dishes you can make. Crispy on the outside, soft and tender on the inside, and ready in under 20 minutes.
The seasoning is simple but hits all the right notes. Garlic, rosemary, smoked paprika, and a little parmesan at the end to bring it all together.
I love making these because they go with pretty much anything. Chicken, steak, fish, or even just on their own as a snack.
The air fryer does an incredible job of getting that golden, crispy surface without needing a ton of oil. You really only need a couple of tablespoons.
If you have been looking for a quick potato side dish that actually delivers on flavor and texture, this one is for you.
Why You’ll Love This Recipe
Incredibly Crispy Outside and Creamy Inside – The air fryer gives these potatoes a golden crunch on the outside while keeping them perfectly soft and fluffy on the inside.
Packed with Flavor – The combo of garlic and rosemary with smoked paprika and parmesan creates a rich savory taste that is hard to stop eating.
The Perfect Side Dish – These mini potatoes pair beautifully with chicken or steak or fish and they look impressive enough for any dinner table.
Ingredients
- 1.5 lb Mini Potatoes (baby potatoes), halved
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 tsp Dried Rosemary, crushed
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Parsley, chopped
- 2 tbsp Grated Parmesan Cheese
How To Make
Step 1
Wash the mini potatoes and cut them in half. If any are larger than the others, cut them into quarters so that all the pieces are roughly the same size for even cooking. Pat them dry thoroughly with a kitchen towel.
Step 2
In a large bowl, toss the halved potatoes with olive oil, minced garlic, crushed dried rosemary, smoked paprika, salt, and black pepper. Make sure every piece is evenly coated.
Step 3
Preheat the air fryer to 400 degrees F. Arrange the potatoes in the basket in a single layer, cut side down. This gives you the crispiest flat surface. Avoid overcrowding the basket.
Step 4
Air fry for 15 to 18 minutes, shaking the basket once around the 10-minute mark, until the potatoes are golden and crispy on the outside and completely tender on the inside when pierced with a fork.
Step 5
Transfer the potatoes to a serving bowl and immediately toss with the grated parmesan cheese and chopped fresh parsley. The residual heat will slightly melt the parmesan and bring everything together. Serve hot as a side dish.
Tips
Dry the Potatoes Really Well
After you wash the potatoes and cut them in half, make sure you pat them dry with a kitchen towel until there’s no moisture left on the surface. This step matters more than you think.
Any water left on the potatoes will create steam inside the air fryer instead of letting them crisp up. You’ll end up with soft, almost steamed potatoes instead of that golden crunchy outside you’re going for.
Spend an extra minute on this. Get in between the pieces and press firmly with the towel. It makes a big difference in how crispy they turn out.
Cut Them the Same Size
If your batch of mini potatoes has a mix of sizes, don’t just cut everything in half and call it a day. The bigger ones need to be quartered so all the pieces are roughly the same size.
If you skip this, the small pieces will be overcooked and dried out by the time the big ones are finally tender inside. You want every piece to finish cooking at the same time.
A good rule is to aim for each piece being about the size of a large grape or a little bigger. That’s the sweet spot for these to cook through evenly in 15-18 minutes at 400 degrees.
Place Them Cut Side Down
When you arrange the potatoes in the air fryer basket, take a few extra seconds to place each piece with the flat cut side facing down. Don’t just dump them in randomly.
The flat side has the most surface area touching the hot basket, and that’s where you get that deep golden crust that makes these potatoes so good. The skin side doesn’t crisp up the same way.
It’s a little tedious, but the difference between tossing them in randomly and placing them cut side down is the difference between okay potatoes and really crispy ones.
Related Recipes
- Air Fryer Baked Potatoes
- Air Fryer Crispy Smashed Potatoes
- Air Fryer Greek Potatoes
- Air Fryer Parmesan Potatoes
- Air Fryer Garlic Parmesan Potato Wedges
Frequently Asked Questions
Do I need to preheat my air fryer before adding the potatoes?
Yes, preheating your air fryer to 400 degrees F for about 3-5 minutes before adding the potatoes makes a real difference. It helps the cut side of the potatoes start crisping up the moment they touch the basket, giving you that golden, crispy surface.
If you skip preheating, the potatoes may need an extra couple of minutes of cook time, and the edges won’t get quite as crispy.
Air fryer Mini Potatoes
- 1.5 lb Mini Potatoes (baby potatoes), halved
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 tsp Dried Rosemary, crushed
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Parsley, chopped
- 2 tbsp Grated Parmesan Cheese
- Wash the mini potatoes and cut them in half. If any are larger than the others, cut them into quarters so that all the pieces are roughly the same size for even cooking. Pat them dry thoroughly with a kitchen towel.
- In a large bowl, toss the halved potatoes with olive oil, minced garlic, crushed dried rosemary, smoked paprika, salt, and black pepper. Make sure every piece is evenly coated.
- Preheat the air fryer to 400 degrees F. Arrange the potatoes in the basket in a single layer, cut side down. This gives you the crispiest flat surface. Avoid overcrowding the basket.
- Air fry for 15 to 18 minutes, shaking the basket once around the 10-minute mark, until the potatoes are golden and crispy on the outside and completely tender on the inside when pierced with a fork.
- Transfer the potatoes to a serving bowl and immediately toss with the grated parmesan cheese and chopped fresh parsley. The residual heat will slightly melt the parmesan and bring everything together. Serve hot as a side dish.