If you’re craving potatoes that are golden, crispy, and packed with flavor — but without turning on the oven — this is the recipe for you. These air fryer rosemary roast potatoes are tossed in a bright, garlicky rosemary oil, finished with a drizzle of honey, and topped with a shower of fresh parmesan. They’re everything you want in a potato: crunchy on the outside, soft and fluffy inside, and seriously addictive.
Ingredients:
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2 pounds potatoes (Russet, Yukon Gold, or red), peeled and cut into 1.5–2 inch chunks
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½ teaspoon baking soda
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1 teaspoon salt (for boiling water)
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2 tablespoons vegetable oil (plus more for misting)
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3 tablespoons olive oil
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4–5 garlic cloves, minced
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1 sprig fresh rosemary, finely minced
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Zest of 1 lemon
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1–2 tablespoons honey (to taste)
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Salt and black pepper, to taste
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¼ cup freshly grated Parmesan cheese
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Chopped fresh parsley, for garnish
Instructions:
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Boil the potatoes
Fill a large pot with water and bring it to a boil. Add the potato chunks along with ½ teaspoon of baking soda and 1 teaspoon of salt. Boil for 12–15 minutes, or until just fork-tender (not falling apart). Drain well. -
Rough up and season
Return the drained potatoes to the empty pot or a large bowl. Add 2 tablespoons of vegetable oil and a pinch of salt. Give them a few firm shakes to rough up the edges — this helps create that crisp, craggy surface in the air fryer. Let them sit for about 10 minutes to release steam and dry out slightly. -
Make the garlic-rosemary oil
In a small saucepan over low heat, warm the olive oil. Add the minced garlic and stir gently for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside. -
Air fry the potatoes (first round)
Preheat your air fryer to 390°F. Mist the basket with oil if needed. Arrange the potatoes in a single layer (you may need to cook in batches). Air fry for 10 minutes, then shake the basket to flip them around. -
Add the garlic-rosemary oil
After 10 minutes of cooking, remove the basket and gently toss the potatoes with the garlic-rosemary honey oil. You can also use a brush to coat them evenly. Return them to the air fryer and cook for another 10–15 minutes, shaking once or twice, until crispy and deeply golden. -
Finish and serve
Transfer the hot potatoes to a serving platter. Sprinkle with Parmesan, drizzle any remaining garlic-rosemary oil on top, and finish with fresh chopped parsley. Serve immediately.
If this recipe hit the spot, pin the image below and share it with someone who’d love it too — crispy potatoes are always better when shared!
Air Fryer Roast Potatoes Video Recipe
Tips & Tricks for the Best Air Fryer Roast Potatoes
Choose the right potato
Russet potatoes give you that extra fluffy center, while Yukon Golds hold their shape a bit better and have a buttery taste. Both work great — just avoid waxy varieties like fingerlings or red bliss if you want a crisp crust.
Don’t skip the baking soda
That little bit of baking soda in the boiling water breaks down the surface of the potatoes just enough to create a starchy coating — which is exactly what turns golden and crunchy in the air fryer. It’s a small step that makes a big difference.
Dry them out before air frying
After boiling and draining, let your potatoes steam dry for 10 minutes or so. The drier they are, the better they crisp. It’s tempting to skip this step, but it’s worth it — moisture is the enemy of crispiness.
Shake, don’t stir
When it’s time to rough up the potatoes or toss them mid-air fry, give the pot or basket a firm shake instead of stirring with a spoon. This helps keep the pieces intact while still roughing up those edges that get super crispy.
Brush the oil for even crisping
When adding the garlic-rosemary oil, brushing it on gives you more control and ensures every piece is coated without getting soggy. Plus, you waste less oil and keep things lighter.
Use the air fryer in batches if needed
Crowding the basket can lead to uneven cooking and steaming instead of roasting. If your air fryer is on the smaller side, just do two quick batches — it’s faster than waiting on the oven and totally worth it.
Make extra — they go fast
These potatoes are always the first thing to disappear. If you’re cooking for a group, go ahead and double the recipe. You can keep the first batch warm in the oven at 200°F while the second one finishes.
