Air-Fryer Potatoes

By Eleanore Park

Published Nov. 18, 2022

Air-Fryer Potatoes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(777)
Comments
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The air fryer creates crispy, tender potatoes without having to parboil beforehand, cutting much of the cooking time. Thanks to the compact space of the air fryer, the circulated high heat blisters the skins, creating crunchy edges, but also steams the potatoes, resulting in creamy centers. These potatoes taste as if they had been slow roasted over a long period of time, but cook in about 15 minutes. If dried parsley is unavailable, or you prefer fresh herbs, the recipe works just as well by tossing the potatoes with a tablespoon of freshly chopped parsley along with the lemon zest before serving.

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Ingredients

Yield:2 to 4 servings
  • 1tablespoon extra-virgin olive oil
  • 1½teaspoons Dijon mustard
  • ¾teaspoon dried parsley (or chopped fresh parsley, for garnish)
  • ½teaspoon garlic salt
  • 1pound baby potatoes, cut into ¾- to 1-inch chunks
  • 1teaspoon lemon zest 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

120 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 28 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat air fryer to 400 degrees, if preheating is necessary.

  2. Step 2

    In a medium bowl, whisk together the olive oil, mustard, dried parsley and garlic salt. Add potatoes to the bowl and toss to coat using a spatula to make sure the potatoes are well-coated.

  3. Step 3

    Transfer potatoes to the air-fryer basket and fry for 15 to 18 minutes, tossing the potatoes with tongs or shaking the basket halfway through, until the potatoes are golden brown and tender when pierced with a fork. (If you’re a fan of crispier potatoes, continue to fry for an additional 1 to 2 minutes, until the potatoes are a darker golden brown.)

  4. Step 4

    Transfer the potatoes to a serving bowl, drizzling any of the dressing from the basket on top, and allow to cool slightly before eating. (The potatoes will continue to steam after being pulled from the air fryer.) Top with lemon zest.

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Ratings

5 out of 5
777 user ratings
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Comments

tracey

If you don't have an air fryer, look for a recipe that doesn't have "air fryer" in the title. There are hundreds of recipes for oven-baked potatoes, many of them on this very site.

Jim F

I find parboiling the potatoes first speeds up the air fryer time and gives the potatoes a bit of a starchy coating that will crisp up very well.

BGE

We often line our fryer basket with aluminum foil

Kim

I subbed half the potatoes for Brussels sprouts cut in the same proportions as the recipe states. The potatoes and brussels cooked at the same rate and came out crispy on the outside and creamy on the inside. After it came out of the air fryer, I topped each serving with an over-easy egg. It made a delicious brunch!

Mari

These are great! I added one large garlics clove to the olive oil mix and they came out delicious.

Don

In my opinion, dried parsley is such a waste of money and pantry space. Dried parsley, when carefully reconsituted in a bit of water, has absolutely no taste, and certainly nothing like the flavor in fresh parsley. All it provides is some sense of a green component. Why do people insist on using it !!!

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