“Have made these a few times and they are family favorite. Very soft on the inside and lightly crisp on the outside. Seasoning is just right.”
Ingredients:
- 1 lb. baby potatoes, halved
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 tsp. Cajun seasoning (optional)
- Kosher salt
- Freshly ground black pepper
- Lemon wedge, for serving
- Freshly chopped parsley, for garnish
Directions:
- Step 1: In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun seasoning, if using. Season with salt and pepper.
- Step 2: Place potatoes in basket of air fryer and cook at 400° for 10 minutes. Shake basket and stir potatoes and cook until potatoes are golden and tender, 8 to 10 minutes more.
- Step 3: Squeeze lemon juice over cooked potatoes and garnish with parsley before serving.
How To Make Air Fryer Potatoes:
Ingredients:
- Baby potatoes: Otherwise known as “new” potatoes, these are a variety of potato that has been harvested before they are fully grown. This gives them thinner skin, which is great for crisping. Varieties of new potatoes include fingerlings, Yukon golds, baby russets, and baby red potatoes, so use whatever you can find in your local store. Whatever you do, don’t peel ’em!
- Seasonings: I’ll often change up the seasonings I use here depending on what I plan to serve alongside my roast potatoes, but garlic powder and Italian seasoning almost always make it on my list. I like the slight kick Cajun seasoning brings, but if you or your family don’t love spice, feel free to omit. Try whatever seasonings you do like, and let me know how they turn out with them in the comments below.
- Salt and pepper: A must! Kosher salt is my preferred because I find it easier to season with, but feel free to use whatever you have. Not sure if you’ve salted these enough? Pop an uncooked, seasoned potato in your mouth to taste!
- Lemon: I love adding just a little squeeze of lemon over my roasted potatoes because it helps cut through their richness, but feel free to omit. Hot tip: only squeeze it on right before serving so they don’t risk getting soggy.
- Parsley. Making these for a casual weeknight dinner? Fine, skip the garnish. Making these to serve for the holidays or for a special occasion? Trust me, a little green will go far. Chopped parsley is my go-to, but thyme or rosemary would be lovely too.
