There’s something so satisfying about that first bite into a crispy potato—golden outside, tender inside, and loaded with flavor. These air fryer baby potatoes with garlic and parsley have become my go-to side dish when I want something comforting but still quick and easy. I love how they take minimal effort yet deliver maximum crunch, and the air fryer really does all the hard work. The garlic and parsley bring in a fragrant punch, making them feel special enough for dinner guests but easy enough for a lazy weeknight.
I started making these on a whim when I had a bag of baby potatoes begging to be used before going soft. Tossed them with olive oil, garlic, and some fresh parsley from the garden—and boom, now they’re requested weekly. Whether I’m pairing them with grilled chicken or serving them alongside eggs for brunch, these little potatoes never disappoint. If you’re craving a crispy bite without heating up the oven, trust me, this one’s for you.
What You Need To Make This Recipe
Baby Potatoes: These little gems are naturally tender and cook up beautifully in the air fryer. Their thin skins crisp up perfectly, while the insides stay buttery and soft. Try to pick ones that are all about the same size so they cook evenly.
Olive Oil: This is key for getting that irresistible crispiness. A light drizzle helps the seasoning stick and encourages browning in the air fryer without making the potatoes greasy.
Fresh Garlic: Nothing beats the smell of fresh garlic sizzling on potatoes. It adds warmth and depth, balancing out the richness of the potatoes. You can mince it fine or grate it to really infuse the flavor.
Fresh Parsley: This herb adds a fresh, vibrant contrast to the crispy, savory potatoes. It’s not just garnish—it brings brightness and a little earthiness to every bite.
Salt and Pepper: Simple but essential. A good pinch of salt brings out the flavors, while freshly cracked black pepper adds a little bite that keeps things interesting.
Ingredients List
- 1 ½ pounds baby potatoes, halved if large
- 1 ½ tablespoons olive oil
- 3 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
How to Make Crispy Air Fryer Baby Potatoes with Garlic and Parsley
Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and let it heat for about 3–5 minutes while you prep the potatoes. This step helps get that signature golden crust going right from the start.
Prep the Potatoes
Rinse and dry the baby potatoes thoroughly. If some are larger than others, cut them in half to ensure even cooking. Toss them in a large bowl with olive oil, salt, and pepper until well coated.
Air Fry Until Golden
Place the potatoes in the air fryer basket in a single layer (work in batches if needed). Cook for 15–20 minutes, shaking the basket halfway through. They should be golden brown and fork-tender.
Add Garlic and Finish Cooking
In the last 2–3 minutes of air frying, add the minced garlic to the basket and give it a quick shake to coat the potatoes. This keeps the garlic from burning and lets it release its aroma into the potatoes.
Toss with Parsley and Serve
Transfer the potatoes to a serving bowl and immediately toss with the chopped parsley. Taste and adjust seasoning if needed. Serve warm while the edges are still crispy.
Tips for Making this Recipe
- Don’t overcrowd the basket: Giving the potatoes space ensures maximum crispiness. If they’re piled on top of each other, they’ll steam instead of crisp.
- Dry the potatoes well: Any excess moisture can prevent the outsides from crisping properly.
- Use fresh garlic, not garlic powder: It’s worth the extra step. Add it near the end to prevent burning.
- Customize it: Add a pinch of paprika, parmesan cheese, or a squeeze of lemon juice for a flavor twist.
- Reheat like a pro: If you have leftovers, pop them back in the air fryer for 5 minutes at 375°F to revive that crispy magic.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into 1–2 inch chunks. Yukon gold or red potatoes work well for similar texture.
What if I don’t have an air fryer?
You can roast these in the oven at 425°F for about 30–35 minutes. They’ll still turn out delicious, though not quite as crispy.
Can I make them ahead of time?
They’re best served fresh, but you can prep the potatoes and garlic ahead. Reheat in the air fryer before serving to bring back the crisp.
Is it okay to use dried parsley?
Fresh parsley gives the best flavor and color, but in a pinch, you can use about 1 teaspoon of dried parsley. Add it when tossing with the garlic.
Do I need to peel the potatoes?
Nope! The skin crisps up beautifully and adds extra texture and flavor—definitely leave it on.