Air Fryer Rosemary Roasted Potatoes
Description
Crispy air fryer rosemary roasted potatoes made with just 5 ingredients — fresh rosemary, olive oil, and a pinch of salt and pepper. Golden and crisp outside, fluffy inside, and ready in 30 minutes. The easiest herby side dish for any dinner.
Ingredients
- 1.5 pounds Yukon Gold or russet potatoes, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1.5 teaspoons dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Scrub the potatoes and cut into evenly sized bite-size pieces. Pat dry.
- In a large bowl, toss the potatoes with olive oil until evenly coated.
- Add the chopped rosemary, salt, and pepper. Toss again to coat.
- Add the potatoes to the air fryer basket in a single layer, working in batches if needed to avoid crowding.
- Air fry at 375°F (190°C) for 15–20 minutes, shaking the basket or flipping halfway through, until golden and crisp.
- Serve immediately while hot and crispy.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- For the crispiest results, don't overcrowd the basket — cook in a single layer.
- Smaller potato pieces cook faster; check at the 15-minute mark.
- Re-crisp leftovers in the air fryer at 375°F for 3–4 minutes. Storage: airtight container, fridge, 3–4 days.
Nutrition
Serving: 1ServingCalories: 132kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 393mgPotassium: 477mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 7mgCalcium: 17mgIron: 1mg