20 Minute Air Fryer Mini Potatoes
Crispy Air Fryer Baby Potatoes are the perfect easy side dish! With a crispy exterior and fluffy center, these small potatoes are quick to make and packed with flavor. Ready in just 20 minutes, they pair well with breakfast, lunch, or dinner. No need to boil first—just toss with oil and seasoning, air fry, and enjoy!
Servings 4
Calories 165kcal
Equipment
Ingredients
- 1.5 pounds baby potatoes, cut in half or quarters
- 1 tbsp extra virgin olive oil (or avocado oil)
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
Instructions
- Wash under warm water, scrubbing them if needed. Dry as best as possible.
- Cut the potatoes in half or in quarters depending on the size.
- Add to a large bowl. Drizzle with olive oil, salt, smoked paprika, garlic powder and dried thyme. Stir well.
- Add the potatoes to the air fryer basket and cook on high for 16 minutes at 400F.
- After cooking for 10 minutes, pause the air fryer and shake the basket. Continue to cook for the next 6 minutes.
- After 16 minutes of cooking, check the potatoes with a paring knife or fork to see if they are fully cooked. You may need to add 1-4 minutes of cooking time to get the crispy exterior depending on your air fryer.
Notes
Top tips
- Cut the potatoes down in half or quarters depending on the size, this helps to ensure that the potatoes can get slightly crispy on the outside.
- To make even crispier potatoes, use canned potatoes. Drain them first and cut them in half before adding olive oil and spices. Check them after 10 minutes.
- The potatoes lose crispiness as they sit out.
- Cooking time will depend on your air fryer, start checking them around 14 minutes.
- Fridge: leftover will last 5 days in the fridge.
- Reheat: Reheat in the air fryer 400F for 4-6 minutes.
- Freezer: Store leftovers in a freezer safe bag and freeze for up to 6 months. Defrost before reheating.
Nutrition
Calories: 165kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Fiber: 4g | Sugar: 1g
