Air Fryer Baby Potatoes and More with a Pressure Cooker Twist
These air fryer baby potatoes are a crunchy, herb-infused delight. Starting with pressure cooking for a tender inside, they’re finished in the air fryer for crispy perfection. Tossed with olive oil, garlic, rosemary, and thyme, they are simple yet incredibly flavorful.
Equipment
- 1 Mixing bowl Large
- 1 Spatula
- 1 Air fryer
Ingredients
Main ingredients
- 1 ½ pounds baby potatoes washed and halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary crushed slightly
- 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Wash and scrub the baby potatoes thoroughly, then dry them well with a kitchen towel.
- Cut the potatoes in half to ensure even and faster cooking.
- In a large mixing bowl, toss potatoes with olive oil, garlic powder, onion powder, rosemary, thyme, salt, and pepper until evenly coated.
- Preheat the air fryer to 400°F.
- Place the potatoes in the air fryer basket in a single layer without overcrowding.
- Air fry for 20 to 25 minutes, shaking the basket halfway through cooking.
- Once crispy and golden, remove and garnish with fresh chopped parsley. Serve warm.
Notes
Ensure the air fryer basket is not overcrowded to keep the potatoes from steaming. You may need to cook in batches. Letting the potatoes rest a minute or two after air frying before garnishing can make the crisp last longer.