If you have been wondering how to roast potatoes in an air fryer so they come out crispy outside and soft in the middle, this is how I make them. I made these air fryer roast potatoes a little differently today, and they came out so much better… finally, the way I wanted them to turn out.
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Watch the video below to see how to roast potatoes in an air fryer so they come out crispy outside and soft in the middle. If you enjoy it, please like the video and subscribe to my YouTube channel for more easy air fryer recipes.
Why You’ll Love These Air Fryer Roast Potatoes
Let’s be honest… air fryer potatoes can be a little disappointing when they look golden but still do not have the texture you want. These air fryer roast potatoes come out crispy on the outside, soft in the middle, and much more satisfying than the usual quick potato chunks.
They are easy to make, full of flavor, and they work really well as a side dish for chicken, steak, fish, or a simple dinner.
Texture + Flavor
These crispy air fryer roast potatoes have a golden, rough outside and a soft, fluffy middle. That contrast is the whole point here… crispy edges, tender potato inside, and no dry, sad centers.
The flavor is simple and cozy: garlic, rosemary, salt, black pepper, and a little parsley at the end. Nothing too fancy, but honestly, potatoes do not need much when the texture is right. How can you not love that?!
Ingredients for Air Fryer Roast Potatoes
- 4 medium potatoes, peeled and cut into large chunks, about 1 3/4 pounds (800 g)
- 1 tablespoon salt, for the boiling water
- 1 teaspoon baking soda
- 5 tablespoons olive oil
- 3 garlic cloves, crushed
- A small handful of fresh rosemary, chopped small
- A pinch of Himalayan pink salt, for seasoning the potatoes after boiling
- A good bit of black pepper
- A little fresh parsley, chopped, for finishing
Note: If you do not have fresh rosemary, dried rosemary is fine too. You can also use any seasoning here really, whatever you like with roast potatoes.
Equipment
- Large pot
- Sieve or colander
- Small pan
- Strainer
- Mixing bowl
- Air fryer
- A knife, for checking the potatoes
- Spoon or spatula
How to roast potatoes in an air fryer
Step 1: To make these air fryer roast potatoes, add 1 tablespoon of salt and 1 teaspoon of baking soda to a large pot of water. Add the potato chunks, then bring it to a boil.
Step 2: Once the water is boiling, let the potatoes cook until a knife goes through them easily. Mine took about 10 minutes, but start checking a little earlier so they stay in good chunks and do not break apart.
Top Tip: Stop boiling as soon as the knife goes through easily. If the potatoes get too soft, they can fall apart when you toss them with the oil.
Did You Know: Baking soda helps the outside of the potatoes break down a little as they boil. That rough outside helps the potatoes crisp up later in the air fryer.
Step 3: Drain the potatoes in a sieve and let them sit there for a minute. This helps some of the steam and extra moisture leave before the potatoes go into the oil.
Step 4: While the potatoes are draining, make the garlic rosemary oil. Add 5 tablespoons of olive oil to a pan over medium heat, then add the chopped rosemary and crush in 3 garlic cloves.
Step 5: Fry the garlic and rosemary gently for a few minutes, stirring now and then so the garlic cooks evenly. You want the garlic to turn lightly brown, but not dark, because burnt garlic can make the oil taste bitter.
Step 6: Pour the garlic rosemary oil through a strainer into a bowl. Keep the garlic and rosemary bits to one side because we will add them back right at the end, when the potatoes are already crispy.
Note: Do not add the garlic and rosemary bits to the air fryer with the potatoes. The potatoes need more time to crisp, and the garlic can get too dark before the potatoes are done.
Step 7: Add the drained potatoes to the bowl with the oil, then add a pinch of Himalayan pink salt and a good bit of black pepper, depending on how much seasoning you like on your roast potatoes.
Step 8: Give the potatoes a quick mix so the oil gets over them, then toss them a bit more firmly so the edges get rough. You want the outside to look a little fluffy and uneven, not smooth.
Top Tip: This roughing-up step is what gives the potatoes more crispy edges. Be firm enough to rough up the outside, but not so rough that the potatoes turn into mash.
Step 9: Add the potatoes to the air fryer basket, spreading them out as much as your basket allows. Air fry the roast potatoes at 400°F (200°C) for about 20 to 25 minutes.
Step 10: About halfway through, give the basket a good shake, then let the potatoes keep air frying until they are golden and crispy on the outside but still soft in the middle. Start checking around 20 minutes, since air fryers can be a little different.
Step 11: Once the potatoes are done, tip them into a bowl and add the garlic and rosemary bits we saved earlier. Add a little chopped parsley if you have it, then give everything one last toss.
Step 12: Taste the potatoes and add a little more salt or black pepper if they need it. Serve them right away while the edges are still hot and crisp.
How Long to Roast Potatoes in an Air Fryer
For this recipe, the potatoes take about 20 to 25 minutes in the air fryer at 400°F (200°C).
Because the potatoes are already boiled, the air fryer is mostly crisping the outside. If your chunks are bigger, or if the basket is quite full, they may need a few more minutes.
Start checking at 20 minutes. If they look pale or the edges are not crisp yet, keep them going for another 3 to 5 minutes.
Related Recipe: If you want to try another easy air fryer potato recipe, check out my Easy Air Fryer Baked Potatoes recipe here.
Making roast potatoes in an air fryer after boiling
These air fryer roast potatoes came out crispy on the outside, soft in the middle, and so much better than I expected. I made them a little differently this time, and honestly… this is the way I’ll keep making them.
2
servings15
minutes25
minutes400
kcal40
minutesIngredients
4 to 5 medium 4 to 5 potatoes, russet or Yukon Gold, peeled and cut into large chunks
1 tablespoon 1 (15 g) salt
1 teaspoon 1 (5 g) baking soda
5 tablespoons 5 (30–45 ml) olive oil
3 cloves 3 (6 g) garlic, crushed or minced
1 small sprig 1 (2–3 g) rosemary, chopped small
pinch Himalayan pink salt
black pepper, to taste
fresh parsley, chopped, for finishing
Directions
- Add 1 tablespoon of salt and 1 teaspoon of baking soda to a large pot of water.
- Add the potato chunks, bring to a boil, and cook until a knife goes through easily, about 10 minutes.
- While potatoes are draining, chop fresh rosemary if using.
- Add 5 tablespoons of olive oil to a pan, keeping the heat on medium.
- Add chopped rosemary and crush in 3 cloves of garlic, frying gently until lightly browned.
- Pour garlic rosemary oil through a strainer into a bowl, saving the garlic and rosemary bits.
- Add drained potatoes to the bowl with oil, season with Himalayan pink salt and black pepper.
- Mix to coat potatoes in oil and seasoning.
- Cook in air fryer at 200°C (400°F) for 20-25 minutes, shaking halfway through.
- Once golden and crispy, transfer potatoes to a bowl and add reserved garlic and rosemary bits.
- Add chopped parsley, toss, then season to taste with more salt and pepper.
Recipe Video
Notes
- Best Potato Choices: Russet potatoes work well if you want a fluffier middle, and Yukon Gold potatoes are good if you like a creamier bite. Try not to use waxy red potatoes for this recipe because they do not crisp up as well.
- Check Before They Break: Start checking the potatoes once the water has boiled for about 8 minutes. A knife should go through easily, but the potatoes should still hold their shape when you lift them.
- Drain Them Well: Let the potatoes sit in the sieve for a minute after boiling so extra steam can escape. If they go into the oil too wet, they will not crisp up as well.
- Air Fry Until They Look Right: Use 20 to 25 minutes as a guide, but let the color decide. The potatoes are already cooked inside, so the air fryer step is mainly for getting the outside golden and crispy.
Nutrition Facts
- Total number of serves: 2
- Calories: 400kcal
- Fat: 18g
- Carbohydrates: 53g
- Protein: 6g
Tips for Better Crispy Potatoes
- Cut the potatoes into large chunks so the middle stays soft.
- Drain the potatoes well before tossing them with the oil.
- Rough up the edges before air frying.
- Shake the basket halfway through cooking.
- Add the garlic and rosemary bits at the end so they do not burn.
Common Mistakes to Avoid
- If the potatoes break apart, they probably boiled too long. Check them early and stop once a knife goes through without much pressure.
- If the potatoes are not crispy enough, they may have gone into the air fryer too wet, or they may need a few extra minutes. Letting them drain well makes a real difference.
- If the garlic tastes bitter, it has gotten too dark. Keep the heat around medium and stop once the garlic is lightly browned.
Easy Swaps
Russet potatoes work really well if you like a fluffier middle. Yukon Gold potatoes are also lovely if you like a creamier bite.
You can swap the rosemary for dried Italian seasoning, thyme, garlic herb seasoning, or your favorite potato seasoning. I would keep it simple, though, because the crispy potato texture is the main thing here.
You can also use regular salt instead of Himalayan pink salt for seasoning at the end. Use what you have.
What to pair with roast potatoes
These air fryer roast potatoes are super delicious with roast chicken, steak, pork chops, salmon, or eggs. I love them with a simple dinner because they make the whole plate feel more exciting.
They are also so satisfying with a creamy dip or a little extra parsley on top. Nothing complicated… just good potatoes done right.
Storage + Reheating
These potatoes are best fresh, right after air frying, when the edges are still crisp. If you have leftovers, let them cool and store them in an airtight container in the fridge for up to 3 days.
To reheat, put them back in the air fryer at 375°F (190°C) for about 5 to 8 minutes, or until hot and crisp again. I would skip the microwave if you care about the crispy edges, because it makes them softer.
More Air Fryer Recipes
If you like making roast potatoes in the air fryer, check out more air fryer recipes below.
- Low Carb Air Fryer Onion Rings – No Breadcrumbs – These crispy onion rings are made without breadcrumbs, making them a delicious low-carb snack or side dish with plenty of crunch.
- Crispy Air Fryer Potato Wedges – Thick-cut potato wedges with crispy golden edges and fluffy centers, plus easy tips for getting perfect results every time.
- How To Cook Cabbage in an Air Fryer – Best Shredded Cabbage Ever! – Turn shredded cabbage into a flavorful side dish with crispy edges and tender bites using this quick and easy air fryer recipe.
And if you make these air fryer roast potatoes, leave a comment or question in the comment section below, or in the YouTube video comments. I’ll try to respond to all the comments and questions!