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These Air Fryer Baby Potatoes come out crispy on the outside, soft and fluffy inside. Tossed with garlic, Parmesan, and olive oil, they’re ready in just 14 minutes and make an easy side for any meal.
Crispy Baby Potatoes In Air Fryer
Think golden and crispy baby potatoes on the outside, soft and fluffy on the inside. No parboiling, no oven, no pan to babysit—just 14 minutes in the air fryer. Once I figured out how to make baby potatoes this way, I pretty much stopped roasting them in the oven. Just golden, crackling skins with fluffy centers every time.
The trick? Smashing the garlic (skin on!) for maximum flavor without burning, and that Parmesan coating that clings to the potatoes and crisps up into a savory crust. I like to finish them with a bit of parsley and a squeeze of lemon. And if you’re in the mood, serve them with ranch dressing on the side. It’s one of those easy sides I keep on repeat.
Be sure to check out my video guide and tips below to help you get perfectly crispy baby potatoes every single time. Prefer classic roasted? Try my Roasted Baby Potatoes or Parmesan Crusted Potatoes recipes!
What Makes This Potatoes So Good
- Golden, crispy edges. The air fryer gives baby potatoes 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 sticks to each potato like a salty, crispy crust.
- Quick weeknight side. Ready in about 14 minutes—perfect for busy nights, last-minute dinners, or whenever you’re craving potatoes.
- Goes with anything. Serve them with chicken, steak, fish, or your favorite dipping sauce. I love them with lemon and ranch on the side.
Ingredients You’ll Need
- Baby potatoes
- Garlic
- Parmesan cheese – For the best flavor, skip the bottled stuff and grab pre-grated Parmesan from the cheese section. The kind in the green shaker just doesn’t cut it. Got a block of Parm? Grate it fresh with a microplane.
Check out the recipe card below for all the details on what you’ll need.
Pro Tip #1: Why I Use Baby Potatoes
They’re just the right size for the air fryer—quick to cook, no peeling needed, and you get that perfect balance of crispy skin and fluffy inside.
Pro Tip #2: Olive Oil = Crispy, Golden Edges
A quick toss in olive oil is all it takes to get those golden, crackly edges. It also helps the garlic and Parmesan cling to every bite so nothing gets left behind.
Pro Tip #3: Garlic, Smashed Skin On!
Smashing the garlic with the skin still on keeps it from burning in the air fryer, but still gives you all that mellow, garlicky flavor. The oil gets infused, and the flavor gets into every corner. Plus, you can eat them like roasted garlic. Yummy!
How To Make Air Fryer Baby Potatoes
Cut the baby potatoes in half, or into quarters if they’re on the bigger side. You just want them all roughly the same size so they cook evenly and get nice and crispy in the air fryer.
Grab a big bowl and toss in your potatoes, smashed garlic, olive oil, salt, black pepper, and Parmesan. Give everything a really good mix so the potatoes are nicely coated and every piece gets some of that cheesy goodness.
Transfer the potatoes to your air fryer basket and use tongs to turn them skin-side down. Make sure they’re in a single layer so they crisp up evenly. Set the air fryer to 200°C (390°F) and cook for 14 minutes until they’re golden and crispy.
Pro Tip: Turning the cut sides down helps them brown beautifully and gives you that crisp, golden crust.
Once the potatoes are done, sprinkle over some fresh parsley to brighten things up. I like to squeeze a bit of lemon juice on top right before serving—it cuts through the richness and adds a nice zing. And if you’re feeling it, serve them with a side of ranch for dipping. So good!
Frequently Asked Questions
Yes. Just cut them into smaller chunks about 1 to 1½ inches each. Try to keep the pieces the same size for even cooking.
Nope, that’s the beauty of this recipe. Baby potatoes cook through in the air fryer without boiling first.
Technically yes, but I don’t love the texture once reheated. They tend to lose their crisp. For best results, cook and eat them fresh.
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 crisp them back up.
This recipe is 161 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Air Fryer Recipes You Might Like
Air Fryer Baby Potatoes
Ingredients
- 10 oz baby potatoes, cleaned and rinsed
- 6 cloves garlic, lightly pounded, skin on
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 3 dashes ground black pepper
- ¼ cup grated Parmesan cheese
- 1 tablespoon parsley, finely chopped
Instructions
- Cut the baby potatoes in half or quarters, depending on their size.
- In a bowl, toss the potatoes with garlic, olive oil, salt, black pepper, and Parmesan cheese until they’re well coated.
- Transfer the potatoes to the air fryer basket. Use tongs to turn them skin-side down and arrange in a single layer. Air fry at 200°C (390°F) for 14 minutes.
- Garnish with fresh parsley and serve hot. If you like, squeeze some lemon juice on top before serving and enjoy with ranch for dipping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
