Air-Fryer Potatoes

Name: Air-Fryer Potatoes
Total time: 20 min
Yield: 2 to 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons Dijon mustard; 3/4 teaspoon dried parsley (or chopped fresh parsley, for garnish); 1/2 teaspoon garlic salt; 1 pound baby potatoes, cut into 3/4- to 1-inch chunks; 1 teaspoon lemon zest

By Eleanore Park

Published Nov. 18, 2022

Air-Fryer Potatoes — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 5(631)
Comments: Read comments

The air fryer creates crispy, tender potatoes without having to parboil beforehand, cutting much of the cooking time. Thanks to the compact space of the air fryer, the circulated high heat blisters the skins, creating crunchy edges, but also steams the potatoes, resulting in creamy centers. These potatoes taste as if they had been slow roasted over a long period of time, but cook in about 15 minutes. If dried parsley is unavailable, or you prefer fresh herbs, the recipe works just as well by tossing the potatoes with a tablespoon of freshly chopped parsley along with the lemon zest before serving.

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Ingredients

Yield:2 to 4 servings

1tablespoon extra-virgin olive oil
1½teaspoons Dijon mustard
¾teaspoon dried parsley (or chopped fresh parsley, for garnish)
½teaspoon garlic salt
1pound baby potatoes, cut into ¾- to 1-inch chunks
1teaspoon lemon zest

Ingredient Substitution Guide

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Preparation

Step 1
Heat air fryer to 400 degrees, if preheating is necessary.
Step 2
In a medium bowl, whisk together the olive oil, mustard, dried parsley and garlic salt. Add potatoes to the bowl and toss to coat using a spatula to make sure the potatoes are well-coated.
Step 3
Transfer potatoes to the air-fryer basket and fry for 15 to 18 minutes, tossing the potatoes with tongs or shaking the basket halfway through, until the potatoes are golden brown and tender when pierced with a fork. (If you’re a fan of crispier potatoes, continue to fry for an additional 1 to 2 minutes, until the potatoes are a darker golden brown.)
Step 4
Transfer the potatoes to a serving bowl, drizzling any of the dressing from the basket on top, and allow to cool slightly before eating. (The potatoes will continue to steam after being pulled from the air fryer.) Top with lemon zest.

Ratings

5 out of 5

631 user ratings

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Comments

tracey2 years ago

If you don't have an air fryer, look for a recipe that doesn't have "air fryer" in the title. There are hundreds of recipes for oven-baked potatoes, many of them on this very site.

Jim F2 years ago

I find parboiling the potatoes first speeds up the air fryer time and gives the potatoes a bit of a starchy coating that will crisp up very well.

BGE2 years ago

We often line our fryer basket with aluminum foil

Laura2 weeks ago

Delicious! I did't have a fresh lemon to add zest, so I sprinkled crystallized lemon over the potatoes.

Crazy cat lady1 month ago

Made these without parboiling. The size makes a difference in whether that would be necessary. Also, I find spraying the air fryer pan makes cleanup easier.

Liz Gaffron2 months ago

I used the Resist seasoning mix from Penzy's and salt instead of garlic salt, and they were spicy and delicious. Perfect texture. Crunchy on outside, creamy on inside.

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