Crispy Air Fryer Baby Potatoes Recipe

Little Potatoes, Big Crunch

Let’s talk about baby potatoes. They are my little kitchen friends. I love how they cook up so fast. Their skins get wonderfully crispy.

An air fryer is perfect for them. It gives that roasted taste without heating the whole oven. I still laugh at that. My grandson calls them “crunchy clouds.” What do you call your favorite snacks?

A Simple Shake Makes All the Difference

The recipe is wonderfully simple. You toss the potatoes with oil and spices. Then the magic happens in the air fryer. You must shake the basket every few minutes.

This shake is the secret. It makes sure every side gets golden and crispy. It matters because each potato gets loved equally. Doesn’t that smell amazing when you shake them?

Why These Spices?

We use garlic and onion powder here. They stick to the potatoes so well. Fresh garlic can burn in the hot air. Powder gives a steady, cozy flavor.

Fun fact: Onion powder is just dried, ground onions. It has been around for ages! This mix matters because it creates a familiar, happy taste. It reminds me of potato chips, but better.

A Story from My Countertop

I once made these for a friend. She was very nervous about her new air fryer. She thought it was only for frozen food. I showed her this recipe.

Her eyes got wide at the first bite. “You can make real food in it!” she said. Now she uses it almost every day. What was your first ‘win’ with an air fryer?

Serve Them Your Way

Eat these potatoes right away. They are best hot from the basket. We love them with a little sprinkle of parsley. Or a dip of cool sour cream.

They are great beside a simple piece of chicken. Or just eat a bowlful for a snack! Their small size makes them fun to eat. Do you prefer them as a side or a snack?

Ingredients:

Ingredient	Amount	Notes
Baby potatoes	1.5 pounds
Olive oil	1 tablespoon
Kosher salt	1/2 teaspoon
Garlic powder	1/2 teaspoon
Onion powder	1/2 teaspoon

My Crispy Little Potato Jewels

Hello, my dear! Come sit. Let’s talk about my favorite little potatoes. They are like tiny, crispy jewels. I love how simple they are. You just toss them and let the air fryer work its magic. It reminds me of my grandson, Leo. He calls them “crunchy clouds.” I still laugh at that. They are perfect for a busy night. Or for a fancy Sunday supper. Let me show you how I make them.

Step 1

First, get your air fryer nice and hot. Set it to 390 degrees. Let it run for three minutes. This is like preheating your oven. It makes everything cook evenly. While it warms up, grab your baby potatoes. No need to cut them! Their small size is perfect.

Step 2

Now, put all those little potatoes in a big bowl. Drizzle on the olive oil. Then sprinkle your salt, garlic powder, and onion powder. Time to get your hands messy! Toss it all together. Make sure each potato gets a shiny coat. Doesn’t that smell amazing already?

Step 3

Carefully add your potatoes to the hot basket. Spread them in one layer. Close it up and let them cook for 20 minutes. Here is the secret: shake the basket every 4 or 5 minutes. (My hard-learned tip: set a timer! I once forgot and burned a batch). This shaking makes them crispy all over.

Step 4

When the time is up, listen. You should hear a faint sizzle. Open the basket and look at those golden beauties! Take them out right away. If you leave them in the basket, they will steam and get soft. Serve them immediately. They are best piping hot. What’s your favorite “shake-it-up” kitchen task? Share below!

Cook Time	20 minutes
Total Time	25 minutes
Yield	4 servings
Category	Side Dish

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. Here are my favorite simple twists. They make the potatoes feel brand new. Try one next time!

• Herb Garden: After cooking, toss potatoes with fresh chopped rosemary or dill.
• Cheesy Please: Right after frying, shower them with grated Parmesan cheese.
• Zesty Lemon Pepper: Swap the garlic powder for lemon pepper seasoning. So bright!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These potatoes go with almost anything. I love them beside a juicy grilled chicken. Or with a simple burger. For a pretty plate, sprinkle them with a little flaky salt. Add a small bowl of cool, creamy ranch for dipping. Everyone loves that.

What to drink? For the grown-ups, a crisp glass of chilled white wine is lovely. For a family treat, I make sparkling lemonade. Just mix lemonade with a little bubbly water. It feels so special. Which would you choose tonight?

Keeping Your Crispy Potatoes Perfect

Let’s talk about keeping these tasty potatoes. They are best fresh and crispy. But you can save them for later.

Store cooled leftovers in the fridge. Use them within three days. You can also freeze them in a single layer first.

Then pop them into a freezer bag. I once froze a big batch for my grandson’s visit. He loved them just as much reheated!

To reheat, use your air fryer again. A few minutes at 380°F brings back the crunch. This matters because good food shouldn’t go to waste.

Batch cooking saves busy weeknights. You can have a easy, tasty side ready in minutes. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three common issues and easy fixes.

First, potatoes not crispy? Your basket might be too crowded. They need space for the hot air to move around. I remember when I learned this lesson. My first batch was a bit soggy!

Second, seasoning not sticking? Make sure your potatoes are dry before adding oil. A quick pat with a towel helps. This matters because flavor should be in every bite.

Third, cooking unevenly? Shake that basket well every few minutes. It gives all sides a chance to get golden. This builds your cooking confidence. Which of these problems have you run into before?

Your Potato Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is! All the ingredients are naturally gluten-free.

Q: Can I make these ahead of time?
A: You can coat the potatoes in oil and spices early. Keep them in the bowl until you cook.

Q: What if I don’t have onion powder?
A: You can use a little extra garlic powder. Paprika is a nice swap too for color.

Q: Can I double the recipe?
A: Yes, but cook in batches. Overcrowding the basket makes potatoes steam, not crisp.

Q: Any optional tips?
A: Try a sprinkle of parmesan cheese after cooking. *Fun fact: Baby potatoes are also called “new potatoes”. Which tip will you try first?

From My Kitchen to Yours

I hope you love these simple, crispy potatoes. They remind me of summer picnics and easy family dinners.

I would be so delighted to see your creations. Sharing food stories connects us all. It makes my heart full.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I can’t wait to see your beautiful dishes.

Happy cooking!
—Anna Whitmore.