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These Air Fryer Baby Potatoes emerge crispy on the outside and soft and fluffy on the inside. Tossed with garlic, Parmesan, and olive oil, they’re ready in just 14 minutes, making them an effortless side for any meal.
Crispy Baby Potatoes In Air Fryer
Imagine golden and crispy baby potatoes on the outside, soft and fluffy on the inside. No need for parboiling, no oven, and no pan to watch over—just 14 minutes in the air fryer. Once I discovered this method for making baby potatoes, I nearly stopped roasting them in the oven. The result is always golden, crackling skins with fluffy centers.
The secret? Smashing the garlic (skin on!) for maximum flavor without burning, combined with a Parmesan coating that clings to the potatoes and crisps into a savory crust. I like to finish them with a sprinkle of parsley and a squeeze of lemon. If you’re feeling indulgent, serve them with ranch dressing on the side. It’s one of those easy sides I keep coming back to.
Be sure to check out my video guide and tips below to achieve perfectly crispy baby potatoes every time. Prefer the classic roasted version? Try my Roasted Baby Potatoes or Parmesan Crusted Potatoes recipes!
What Makes These Potatoes So Good
- Golden, crispy edges: The air fryer creates a perfect crust—crackly and golden on the outside, soft and fluffy inside.
- Garlicky and savory: Smashed garlic (skin on!) infuses the oil without burning, and the Parmesan adheres to each potato, forming a salty, crispy crust.
- Quick weeknight side: Ready in about 14 minutes—ideal for busy nights, last-minute dinners, or whenever you’re craving potatoes.
- Goes with anything: Pair them with chicken, steak, fish, or your favorite dipping sauce. I particularly enjoy them with lemon and ranch on the side.
Ingredients You’ll Need
- Baby potatoes
- Garlic
- Parmesan cheese – For the best flavor, opt for pre-grated Parmesan from the cheese section instead of the bottled variety. If you have a block of Parm, grate it fresh with a microplane.
Refer to the recipe card below for all the details on what you’ll need.
They’re the perfect size for the air fryer—quick to cook, no peeling required, and they achieve that ideal balance of crispy skin and fluffy interior.
A quick toss in olive oil is all it takes to achieve those golden, crackly edges. It also helps the garlic and Parmesan adhere to every bite, ensuring nothing goes to waste.
Smashing the garlic with the skin intact prevents it from burning in the air fryer while still imparting a mellow, garlicky flavor. The oil becomes infused, and the flavor permeates every corner. Plus, you can enjoy the roasted garlic as a tasty treat!
Frequently Asked Questions
Yes. Just cut them into smaller chunks, about 1 to 1½ inches each. Ensure the pieces are similar in size for even cooking.
Do I need to parboil the potatoes first?
Nope, that’s the beauty of this recipe. Baby potatoes cook perfectly in the air fryer without the need for boiling first.
Can I freeze these air fryer potatoes?
Technically yes, but I find the texture suffers upon reheating. They tend to lose their crispness. For the best results, cook and enjoy them fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 4 minutes to restore their crispiness.
How many calories per serving?
This recipe contains 161 calories per serving.
What To Serve With This Recipe
For a simple and wholesome weeknight dinner, I recommend pairing these potatoes with the following recipes:
