Air Fryer Roast Potatoes

Ingredients

1½ lbs (about 700g) potatoes (Yukon Gold, red, or baby potatoes work best)
1½ tbsp olive oil (or avocado oil)
1 tsp garlic powder
½ tsp onion powder
1 tsp dried rosemary or thyme (optional)
Salt and black pepper, to taste
Optional: 1 tbsp fresh parsley, chopped (for garnish)

Directions

Wash and scrub potatoes (peel if you prefer, but not necessary).

Cut into 1–1½ inch chunks (try to keep pieces uniform for even cooking).

Optional but recommended: soak potatoes in cold water for 15–30 minutes to remove excess starch. Drain and pat completely dry.

Toss potatoes in a bowl with olive oil, garlic powder, onion powder, herbs, salt, and pepper until evenly coated.

Preheat air fryer to 400°F (200°C) for 3–5 minutes.

Place potatoes in a single layer in the basket (you may need to cook in batches).

Air fry at 400°F (200°C) for 18–22 minutes, shaking the basket or flipping halfway through.

Cook until golden brown and crispy outside, fork-tender inside.

Sprinkle with chopped parsley or an extra pinch of salt if needed.

Serve hot with dips, sauces, or alongside your favorite main dish.