Recipe
Air Fryer Potatoes
Crisp-edged air fryer potatoes tossed with paprika, garlic and olive oil for an easy weeknight side.
Ingredients
Method
10 mins prep22 mins cook32 mins total
Heat the air fryer to 190°C. Rinse the cut potatoes under cold water, then dry them very thoroughly in a clean tea towel so they crisp rather than steam.
Tip the potatoes into a bowl with the olive oil, smoked paprika, garlic, salt and black pepper. Toss until every piece is lightly coated.
Spread the potatoes in the air-fryer basket in a single layer, cooking in two batches if needed. Air fry for 18–22 minutes, shaking the basket twice, until the edges are crisp and the centres are tender.
Taste and add a final pinch of salt if needed. Eat straight away as a crisp side for sandwiches, roast chicken, veggie mains or a dipping sauce.
Notes
For the best texture, dry the potatoes well before adding the oil. If your air fryer is small, cook in two batches rather than crowding the basket.
About this recipe
These air fryer potatoes give you golden, crisp edges without turning on the oven. A quick rinse, a thorough dry and a light paprika-garlic coating are enough to make a reliable side for busy dinners.
Keep the basket in a single layer and shake it a couple of times so the potatoes cook evenly. They are best eaten straight away while the edges are crunchy and the centres are fluffy.
