Perfectly Crispy Air-Fryer Roast Potatoes (Herb-Infused)

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There’s something magical about a perfectly crispy roast potatoes—that satisfying crunch when you bite in, followed by a soft, fluffy center. It’s the kind of side dish that can steal the spotlight from any main course. While many associate crispy roast potatoes with British Sunday roasts, where they’re tossed in beef fat and cooked to golden perfection, you don’t need a roasting pan or hours in the oven to achieve those results.

Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.

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