Crispy air fryer potatoes are one of those side dishes that disappear ridiculously fast in my kitchen. I love serving them with some homemade chimichurri sauce for a bright and zesty kick. They come out deeply golden and crunchy on the outside and soft and fluffy in the middle. Thanks to a quick parboil and rough-up, they get that extra-crispy texture that makes them completely irresistible. And don’t fear, if you don’t have an airfryer, don’t fear – I have an oven roasted crispy potatoes recipe too!
Also, if you’re looking for more delicious potato recipes you’ve got to check out my buttery fondant potatoes and spicy potato tacos!
Quick Look: Crispy Air Fryer Potatoes
✅ Recipe Name: Crispy Air Fryer Potatoes
🕒 Ready In: 50 minutes
👪 Serves: 2
🍽 Calories: Estimated, depending on oil used
🥣 Main Ingredients: russet potatoes, oil, salt
👌 Difficulty: Easy. A quick parboil, then into the air fryer until golden and crispy.
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Key Ingredients and Why They Matter
- Russet potatoes: These are the best choice here if your goal is that super crispy outside and fluffy inside situation. Russet potatoes are higher in starch and lower in moisture. Therefore, they crisp up beautifully in the air fryer and give you that classic golden, craggy texture.
- Canola Oil: A good coating of a neutral-flavored oil helps the potatoes crisp and brown instead of drying out. It also helps all those roughed-up edges turn deeply golden and crunchy.
- Salt: Salt is simple, but it really matters here. Boiling the potatoes in heavily salted water seasons them from the inside out.
Table of Contents
Potato Substitutes
If russet potatoes aren’t your thing, you can make this recipe work with these options as well:
- Yukon Gold potatoes: These are a great substitute if you want a creamier, more buttery inside. They still get nicely golden in the air fryer, although they usually are not quite as craggy and crisp as russets.
- Red potatoes: These work well if you like potatoes that hold their shape a little more. They have a waxier texture, so the result is a bit less fluffy, but they still make a delicious crispy potato side dish.
- Sweet potatoes: They tend to be softer and a little less crispy than russet potatoes because they contain more moisture and natural sugar. But, they can still work well here in a pinch!
The full written crispy air fryer roasted potatoes recipe with measurements is below on the recipe card.
How to Make Crispy Air Fryer Potatoes
- Prep the potatoes: Peel the russet potatoes, then cut them into evenly sized chunks so they cook at the same rate.
- Boil the potatoes: Bring a pot of heavily salted water to a boil, then add the potatoes and boil for about 8 minutes, until the outside is softened but the centers are still intact.
- Rough up the edges: Transfer the drained potatoes back to the pot or into the air fryer basket and shake them gently to rough up the outsides. This is what creates those crispy, craggy edges later.
- Add the oil: Pour over the oil and toss gently to coat the potatoes evenly without breaking them up too much.
- Air fry until crispy: Air fry at 400°F for 30 minutes, shaking halfway through, until the potatoes are deeply golden and crispy on the outside.
- Optional garnish: Finish with shredded parmesan, chopped parsley, and a drizzle of hot honey if you want to dress them up a little.
My Expert Recipe Tips
① Do not skip the parboil: If you want truly crispy air fryer potatoes, this step makes a huge difference. Boiling the potatoes first softens the outsides so the edges are crispy and the inside is fluffy!
② Rough up the edges really well: Once the potatoes are drained, give them a good shake in the pot! Those rough, starchy edges are exactly what turn into the crispiest, golden bits later.
③ Salt the water generously: Potatoes need a lot of seasoning! So, salting the boiling water helps season them from the inside instead of just relying on salt at the end.
Crispy Air Fryer Potatoes FAQs
Usually, starting potatoes in cold water is the best move when you are boiling them all the way through and want them to cook as evenly as possible from edge to center.
In this recipe, though, that slightly uneven cooking is actually the point. Since the potatoes are only being parboiled briefly before they finish in the air fryer, I want the outside to soften faster than the center. That softer outer layer is what lets the edges get roughed up, which is exactly how you get those extra crispy, craggy bits later on.
Usually, it comes down to one of a few things. Either the potatoes were too wet after boiling, the basket was overcrowded, or they were not roughed up enough before air frying. For the crispiest result, make sure to drain them well, shake them to rough up the edges, coat them evenly in oil, and give them enough space in the air fryer.
Russet potatoes are the best choice if you want that classic crispy outside and fluffy inside. They are higher in starch and lower in moisture, which helps them crisp up better than waxier potatoes.
Suggested Sides to Pair With Crispy Air Fryer Potatoes:
Side Dishes
Side Dishes
Side Dishes
Potato Recipes
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Crispy Air Fryer Potatoes: Quick and Easy Guide
Equipment
- 1 air fryer
Ingredients
Potatoes
- 2 large russet potatoes
- 1/4 cup oil
- Salt, (enough to heavily salt the water, a few tablespoons)
Garnish (optional)
- 2 tbsp parmesan, shredded, optional
- 1 tbsp hot honey, optional
- 1 tsp parsely, chopped, optional
Instructions
- Prep the potatoes: Peel the potatoes if desired, then cut them into evenly sized chunks.
- Boil the potatoes: Bring a pot of heavily salted water to a boil. Add the potatoes and boil for 8 minutes, until the outside is starting to soften but the centers are still holding their shape.
- Drain and rough up the edges: Drain the potatoes well, then return them to the pot or shake them in a colander to rough up the outside. This helps create those crispy, craggy edges once they air fry.
- Coat with oil: Transfer the potatoes to a bowl, add the oil and a generous pinch of salt, and toss until evenly coated.
- Air fry: Add the potatoes to the air fryer basket in an even layer. Air fry at 400°F for 30 minutes, shaking halfway through, until deeply golden and crispy.
- Finish and serve: Taste and add more salt if needed, then serve right away while hot and crisp.
- Optional topping step: Top with shredded parmesan, a drizzle of hot honey, and chopped parsley for an extra flavorful finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So so good. Boiling the potatoes first actually makes them SO crispy later.